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Loaded Veggie + Chicken Casserole
Another delicious casserole created to use up that leftover chicken in the fridge!
Do you have cooked shredded chicken in the fridge that needs to be used up? Maybe some random veggies too? You can use any veggies you have on hand, it’ll turn out great!
Incredibly flavorful, super satisfying, and just so GOOD!
Hot bubbly casserole is very filling and cozy, especially throughout the colder months.
Casserole can help to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up casserole recipes because it always tastes even better the next day, and also freezes very well.
So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS dish!
Here are a few more of our FAVORITE casserole recipes for you to try:
Creamy Chicken + Broccoli Casserole 🥦
Creamy Chicken Zucchini Casserole
Tex-Mex Style Breakfast Casserole
Hot N’ Hearty Melty Cabbage Casserole
Melty Chili Bake Casserole
What’s really in those seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors.
Not to mention making my own taco seasonings actually tastes better too!
BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Ingredients:
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2 Tbsps chili powder
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp crushed red pepper flakes
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1/2 tsp dried oregano
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1 tsp paprika
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3 tsps ground cumin
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2 tsps sea salt
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2 tsps ground black pepper
Instructions:
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In a small mixing bowl, whisk all ingredients until combined well.
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Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.
Usually, 1-2 Tablespoons per pound of ground meat is perfect.
🧀Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed or higher-quality cheese ON SALE and shred it myself….or better yet, enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and beautiful melting quality.
Homemade Mayonnaise:
Delicious Creamy Homemade Mayonnaise
6 servings
Ingredients:
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1 red bell pepper, seeded & diced
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1 yellow bell pepper, seeded & diced
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1 red onion, diced
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1 pint cherry tomatoes
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4 fresh garlic cloves, minced
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3 heaping cups chopped fresh kale leaves, thick stems removed
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2 Tbsps homemade taco seasoning (recipe above)
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1 Tbsp avocado oil or olive oil
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1 x 15 oz can chickpeas, drained and rinsed
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4 cups cooked shredded chicken
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1/2 cup homemade mayonnaise or plain Greek yogurt
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sea salt and ground black pepper, to taste
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1 cup freshly shredded cheese
Instructions:
Preheat your oven to 350 degrees f.
Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl.
Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.
Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.
Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese. Repeat with the remaining half of the ingredients topping with cheese.
Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.
Enjoy!
💚Rachel
Ingredients
- 1 red bell pepper, seeded & diced
- 1 yellow bell pepper, seeded & diced
- 1 red onion, diced
- 1 pint cherry tomatoes
- 4 fresh garlic cloves, minced
- 3 heaping cups chopped fresh kale leaves, thick stems removed
- 2 Tbsps homemade taco seasoning (recipe above)
- 1 Tbsp avocado oil or olive oil
- 1 x 15 oz can chickpeas, drained and rinsed
- 4 cups cooked shredded chicken
- 1/2 cup homemade mayonnaise or plain Greek yogurt
- sea salt and ground black pepper, to taste
- 1 cup freshly shredded cheese
Instructions
- Preheat your oven to 350 degrees f.
- Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl. Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.
- Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.
- Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese.
- Repeat with the remaining half of the ingredients topping with cheese.
- Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.
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