Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole

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This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.
Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Tarragon Chicken Salad

      Tarragon Chicken Salad

      Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.

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      Here’s to having plenty of summer days that are too hot to want to cook.  Tarragon Chicken Salad is perfect for just such days.  No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker.

       

      Cooked diced chicken rests on a wooden cutting board and is surrounded by dried tarragon and whole grain mustard in preparation for Tarragon Chicken Salad.

      Start with cooked chicken, preferably leftovers or even a pre-cooked roaster chicken for convenience.  While I’m all for making as much homemade as possible, it’s hard to deny the lure of a plump, juicy roast chicken that’s ready when you need it.  Whatever chicken you use, chop it chunky and avoid over mixing it after adding the other ingredients. Overmixing tends to break down the fibres of the chicken a little too much for my liking, so be gentle.

      Along with the crisp chopped celery, I also like to add a few of the celery leaves for a bit of freshness.  I have left out adding any onions to this chicken salad, however, thinly sliced scallions would be a nice additional touch if desired.

       

      Ingredients for Tarragon Chicken Salad are measured into a glass bowl and ready to be stirred. A basket of buns sits in the background.

      The tarragon is a wonderful flavour to go with chicken and mustard. You’ll find that the longer it sits in the salad the stronger the flavour will be.  It does take a little time for it to meld with everything.  By all means use fresh tarragon if you can, using about 3 times the amount of the dry, so in this case, I’d use a tablespoon of fresh.  The fresh won’t require the same amount of melding time, simply mix and enjoy!!

       

       

      Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
      Tarragon Chicken Salad
      Print Recipe
        Servings Prep Time
        2 1/3 cups 15-20 minutes
        Passive Time
        15 -120 minutes
        Servings Prep Time
        2 1/3 cups 15-20 minutes
        Passive Time
        15 -120 minutes
        Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
        Tarragon Chicken Salad
        Print Recipe
          Servings Prep Time
          2 1/3 cups 15-20 minutes
          Passive Time
          15 -120 minutes
          Servings Prep Time
          2 1/3 cups 15-20 minutes
          Passive Time
          15 -120 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
          2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
          Recipe Notes

          -The tarragon flavour will become more pronounced the longer the chicken salad sits.

          -A precooked roaster chicken that has been chilled works wonderfully.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Wasabi Slaw

          Wasabi Slaw

          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

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          What’s your favourite summer slaw? I’m partial to a classic creamy coleslaw, so I immediately fell in love with Wasabi Slaw. It has all the creaminess of a mayonnaise-based dressing and the crunch of cool, crisp cabbage but it is set apart by the addition of wasabi. The earthy heat melds with the creamy dressing and gives just the right amount of punch. My perfect punchy heat may be different than yours, so add a little wasabi or add a lot.

          For a crisp coleslaw, mix the dressing in advance but don’t add it to the cabbage until ready to serve. Keeping all ingredients cold before and after mixing will also help maintain a wonderful crunch. Enjoy!

           

          Fresh cabbage, green onion, wasabi and grated carrots are being prepped for Wasabi Slaw.
          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
          Wasabi Slaw
          Print Recipe
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
            Wasabi Slaw
            Print Recipe
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Ingredients
              Servings: cups
              Instructions
              1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
              2. In a large bowl toss together cabbage, carrots and green onion.
              3. Stir in dressing and serve immediately for a crisp coleslaw. .
              Recipe Notes

              The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes…oh my!

              One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

              Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

              You won’t be disappointed!

              Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

              If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

              Author: Compelled to Cook

              Creamy Caper Smashed Potatoes
              Print Recipe
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Creamy Caper Smashed Potatoes
                Print Recipe
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                  2. Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
                  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.