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Tasty Cheesy Chicken and Veggie Casserole

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“I had left over chicken from the night before and I didn't feel like doing too much work for dinner so I threw a few things together and got this yummy dish.”

Ingredients Nutrition

  • 1 large idaho potato (microwaved until cooked and shredded or you could use 1-11/2 cups frozen hash browns)
  • 1 (10 3/4 ounce) can cream of mushroom soup (or any other cream of anything soup)
  • 0.5 (15 1/4 ounce) can corn
  • 0.5 (15 1/4 ounce) can sweet peas
  • 5 baby carrots, cooked and cut into small slices
  • 2 12 cups cooked chicken, cut into bite size peices
  • 14 teaspoon garlic salt, less if your chicken is already seasoned
  • 14 teaspoon ground black pepper
  • 1 tablespoon milk
  • 12 cup cheddar cheese, shredded


  1. Preheat oven to 350 and grease a 9x9 inch casserole dish.
  2. In a medium bowl mix together all ingredients and then spoon into dish.
  3. Bake for 35-40 minutes until everything is completely heated.
  4. Variations.
  5. You could top with refrigerated biscuits or even make a pot pie out of this. I would have but I didn't have enough flour to make pie crust.
  6. I also used the left over corn and peas as a side for this because I don't like to waist.
  7. You could also use frozen mixed veggies to make this a bit more easy. Again, I would have but I didn't have that on hand.
  8. Enjoy! :).

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