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Chicken Vegetable Casserole
  • 5 slices bacon, chopped
  • 1/2 lb chicken breast
  • 2 tbsp Butter
  • 7 oz green beans, bite sized
  • 1/2 med onion, diced
  • 1 zucchini, diced
  • 8 oz cream cheese, cut in chunks
  • 1 cup heavy cream
  • 1 cup mozzarella, freshly grated
  • 1 cup parmesan cheese, divided into 3
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Salt and black pepper to taste
  • 1 tsp olive oil or bacon drippings for drizzling on vegetables
  1. Cook bacon, reserve drippings.
  2. In a small bowl, mix onion powder and garlic powder.
  3. Drizzle vegetables with olive oil or bacon drippings. Season vegetables. Set aside.
  4. In a skillet, melt butter and brown chicken.
  5. Add seasoned vegetables and sauté for 3 to 5 minutes.
  6. Pour heavy cream, chunks of cream cheese, and 1/3 cup parmesan cheese.
  7. Stir until cream cheese has melted.
  8. Season lightly with salt and pepper.
  9. Transfer to a baking dish. Sprinkle mozzarella cheese and 1/3 cup parmesan cheese.
  10. Bake in a 450°F preheated oven for 10 to 15 minutes.
  11. Remove casserole and top with chopped bacon then finish off with the last 1/3 cup parmesan cheese.
  12. Continue baking for 5 minutes or until cheese is slightly golden.