Ingredients (Serves ~4–6)
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2 lbs (about 900 g) boneless, skinless chicken breasts or thighs — cut into bite-sized pieces
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1 medium onion, chopped
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2–3 cups mixed vegetables (fresh or frozen) — e.g. broccoli florets, carrots, peas, green beans
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1 (10 ¾ oz / ~305 g) can of condensed cream of chicken soup (or homemade “cream of chicken” sauce) Myriad Recipes+1
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½ cup milk or chicken broth — to loosen the sauce a bit
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1 cup shredded cheese (cheddar, mozzarella, or your favorite) — optional, for a cheesy topping
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1–2 tablespoons olive oil or butter
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Salt and pepper, to taste
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Optional seasoning: garlic powder, dried thyme or oregano, paprika, chopped fresh parsley for garnish
Instructions
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Preheat and prep: Preheat your oven to 190 °C (375 °F). Lightly grease a medium‑sized baking dish (or a 9”×13” casserole dish) with a bit of oil or butter.
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Cook the chicken (optional but adds flavor): In a skillet over medium heat, add the olive oil (or butter). Add the chopped onion and sauté until soft (about 3–4 minutes). Add chicken pieces, season with a bit of salt, pepper, and optional garlic powder or herbs, and cook just until the outside is lightly browned — about 5 minutes. You don’t need to fully cook the chicken, since it will bake.
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Layer vegetables: Spread the mixed vegetables over the bottom of the greased baking dish. If using frozen vegetables, no need to thaw.
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Add chicken on top: Spread the sautéed (or raw) chicken evenly over the vegetables.
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Prepare the creamy sauce: In a small bowl, mix the can of cream of chicken soup with the ½ cup milk (or broth). This will thin the soup slightly to a creamy consistency that’ll coat chicken and veg evenly.
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Pour over: Pour the soup mixture evenly over the chicken and vegetables, making sure everything gets coated. Use a spoon or spatula to gently press chicken/veg so the sauce seeps between layers.
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