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Chicken and Vegetable Casserole

May 6th, 2016 02:22:00 pm

Call me sentimental, but I love the emotionally nurturing fulfillment of a one pot meal. Simple ingredients melding together smell wonderful, offer comfort and don't require tedious perfection when preparing. What better solution to dinner than that? I threw together this delicious creamy chicken one pot meal using ingredients on hand. I made a big pan full, and was able to freeze it for future meals. In the photos that follow, I substituted quinoa for rice. Either will work just fine. Use whatever veggies you like as well... no rules here!


I had a bag of frozen organic broccoli. Perfect fit. No need to thaw. 



  • 3 cups cooked quinoa or rice (1 cup uncooked)
  • 1 small onion chopped
  • 8 ounces slice mushrooms
  • 8 ounces chicken chopped into bite-sized pieces
  • Salt and Pepper
  • 12 ounces Broccoli florets
  • 1 1/2 cups low-fat milk
  • 3 Tablespoons flour (or Tapioca Flour for gluten-free)
  • 3 ounces sharp cheddar cheese, shredded
  • Substitutions: Beef instead of chicken; Cauliflower instead of Broccoli; Quinoa instead of Rice and so on...



Cook rice. Saute onions and mushrooms with chicken in large skillet (no need to add oil!!). I'm using our 13" Sauce Pan shown here. I do not have the chicken in with my mixture because I had pre-cooked a whole chicken. If you do not have pre-cooked chicken, just cook it with the vegetables. Once the onions, mushrooms and chicken are cooked, add the other vegetables and saute lightly. 


Meanwhile combine the milk and flour and whisk until smooth. Pour the milk mixture into the chicken mixture and cook 2 minutes or until bubbly and thick, stirring frequently.


Stir in rice or quinoa and add some salt to taste. Sprinkle with cheese and add the lid so the cheese will melt.


Serve and enjoy. Don't forget, you've used one pan, and it will be "wipe out" clean. Relax and enjoy.


This chicken one pot meal is a chicken and vegetable casserole everyone will love.




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