Chicken Vegetable Casserole

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“An unusal twist to vegetable chicken soup. not very pretty to look at, but oh it is delicious. takes some time to prepare, but, it can be frozen in multiple ways, and it is well worth it. great for large families, or pot luck dinners. this dish can be prepared today and cooked tomorrow, taste just as good out of the freezer. it is good for anytime of year, especially, on the cold wintery days.”
3hrs 30mins

Ingredients Nutrition


  1. Cut up Chicken Breast into small pieces place in pot of boiling water cook until done, then drain.
  2. Mix spices, beans and carrot, in pot with water, add can of rotel tomatoes. cook until done.
  3. Pre cook the noodles till they are still firm on the inside, then drain.
  4. Combine: Chicken, Noodles, and vegetables in large soup pot, add tomato paste, mix in well.
  5. Cook on medium low for 1 hour.
  6. Use large 11 x 15 " casserole dish; using slotted spoon layer of your soup mixture (layer should be at least half of the casserole dish).
  7. Spread two cups of mozzarella cheese evenly over mixture.
  8. Add second layer of soup mixture evenly over cheese, layer of soup mixture.
  9. Pour 1 1/2 cup of broth over the entire dish.
  10. Top with 3 cups of Colby Jack cheese.
  11. Bake in over @ 350 degrees for 45 min, let it stand for five minutes.
  12. Can be served with Homemade Cornbread or Hard rolls sliced in half, buttered and toasted.
  13. NOTE: You can use a smaller casserole dish. And the soup mixture can be frozen in gallon or quart size bags (depending on your cooking needs) for future uses. Which will definitely cut down on prep time.
  14. NOTE: You can also prepare your complete casserole in a freezer to oven container.
  15. Substitute stew meat or ground beef for the chicken. All these taste great,.

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