Winter Chicken and Vegetable Casserole

Why You’ll Love Winter Chicken and Vegetable Casserole Recipe

This dish brings together the satisfying warmth of a baked casserole with the freshness of garden vegetables and the richness of cheese and cream. It’s straightforward to prepare, yet feels thoughtfully comforting. Whether you’re looking for a one‑dish meal or want something to feed a family easily, this recipe checks the boxes. The soft potatoes, tender broccoli, and lightly spiced chicken create a balanced mix of textures and flavors. The cheese on top adds that deliciously crispy, bubbling finish that makes it extra comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g free‑range chicken breast fillets

• 300 g potatoes, peeled and sliced

• 100 g zucchini, peeled and diced

• 150 g broccoli florets

• 200 ml cream

• 100 ml chicken stock

• 100 g grated cheese (such as Gouda or Emmental)

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tsp sweet paprika powder

• ½ tsp garlic powder

• Salt, pepper and nutmeg to taste

Directions

1. Preheat your oven to 180 °C (fan‑oven).

2. Cut the chicken breast fillets into bite‑sized pieces.

3. In a bowl, marinate the chicken with olive oil, paprika powder, garlic powder, salt and pepper. Let it sit briefly while you prepare the vegetables.

4. Parboil the potatoes and carrots (?) in boiling water for about 10 minutes. Note: the original recipe mentions carrots at this step though they aren’t listed in the ingredients—if using carrots, peel and slice them.

5. Blanch the broccoli florets in boiling water for about 2 minutes.

6. Grease a casserole dish with the butter. Spread the prepared vegetables and the marinated chicken pieces evenly in the dish.

7. In a separate bowl, mix the cream and chicken stock. Season with salt, pepper and a pinch of nutmeg. Pour this mixture evenly over the chicken and vegetables in the dish.

8. Sprinkle the grated cheese over the top.

9. Bake in the pre‑heated oven for approximately 25 minutes, until the cheese is golden and bubbling.

10. Remove from oven and serve hot, enjoying the warmth of this comforting winter casserole.

Servings and timing

This recipe is designed for approximately 4 servings. The total cooking time is about 45 minutes (including preparation and baking time).

Variations

• Swap zucchini with diced sweet potato for a sweeter, more autumnal flavor.

• Use a mixture of cheeses (e.g., cheddar plus Gruyère) for extra depth.

• Add a handful of chopped spinach or kale just before baking for added greens.

• For a lower‑cream version, substitute half of the cream with milk or a light cream alternative.

• Introduce a hint of heat by adding ¼ tsp chili flakes to the chicken marinade.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven at 160 °C for about 15 minutes or until heated through, or microwave individual portions for 2–3 minutes until warm. Note that the cheese topping will lose a bit of its crispness when reheated.

FAQs

What type of chicken breast should I use?

You can use any boneless, skinless chicken breast fillets. Free‑range is a nice choice if available, but standard chicken breast works fine.

Can I prepare the dish ahead of time?

Yes — you can assemble the casserole up to the point before baking, cover with foil and refrigerate for a few hours. Then bake when you’re ready.

Can I freeze this casserole?

It is possible to freeze, but due to the creamy sauce and cheese topping, the texture may change upon thawing and reheating. If freezing, cool completely, cover tightly and store for up to 1 month. Reheat thoroughly from frozen in the oven.

What can I serve this dish with?

It pairs well with a simple green salad or steamed green beans. If you’d like more starch, serve with crusty bread to soak up the sauce.

Is there a vegetarian version of this casserole?

Yes — omit the chicken and replace with firm tofu, chickpeas, or additional vegetables. Use vegetable stock instead of chicken stock.

Can I use frozen vegetables?

Yes — you may use frozen broccoli or mixed vegetables. Be sure to thaw or adjust blanching time accordingly.

How do I know when it’s done baking?

The cheese topping should be golden brown and bubbling. The vegetables should be tender when pierced with a fork, and the chicken should reach a safe internal temperature (around 75 °C) or no pink remaining.

Can I reduce the cream for a lighter dish?

You can reduce the cream to 100 ml and replace the other 100 ml with milk or even a light coconut milk for a different flavor profile.

How can I make the cheese topping extra crispy?

Use a sharper cheese and grate it finely so it melts and browns quickly. Place the casserole on a higher oven rack for the last 2‑3 minutes under the grill setting (if your oven allows) to crisp up the top.

Are there any spice variations I can try?

Yes — besides paprika and garlic powder, you could use smoked paprika for a smoky flavor, add thyme or rosemary with the vegetables, or stir in a dash of Worcestershire sauce into the cream‑stock mixture for extra umami.

Conclusion

This Winter Chicken and Vegetable Casserole is a hearty and comforting dish that’s perfect for colder days when you want something warm, nourishing, and uncomplicated. With tender chicken, an array of vegetables, creamy sauce and a golden cheese crust, it brings together comfort food and simplicity in one baking dish. It’s versatile, easy to adapt, and sure to become a favorite in your seasonal rotation.