Photo of Creamy Chicken and Vegetable Casserole by WW

Creamy Chicken and Vegetable Casserole

Points® value
Total Time
1 hr 25 min
45 min
40 min
This recipe is brought to you by our friends at Robin Hood



1 tsp(s)


1 medium, chopped


1 clove(s), large, chopped

Fresh thyme

2 tbsp(s), chopped


½ pound(s), sliced

Red bell pepper

1 medium, chopped


3 cup(s), cut in 1” (2.5 cm) pieces

String beans

400 gm, halved

Cooked skinless boneless chicken breast

200 gm, chopped, diced


1 tbsp(s)


1 clove(s), large, minced

Robin Hood Original All Purpose Flour

1 tbsp(s)

Ground nutmeg

¼ tsp(s), optional

Carnation 2% partly skimmed evaporated milk

354 ml(s), (1 can), or any type

Shredded part-skim mozzarella cheese

½ cup(s)


  1. Preheat oven to 400°F (205°C).
  2. For vegetables and chicken: Melt butter in large oven proof skillet with lid over medium high heat. Add onions, garlic and thyme and cook until wilted and fragrant, about 2 minutes. Add mushrooms, cooking and stirring until mushrooms release liquid. Add red pepper and broccoli. Stir fry 1-2 minutes. Cover and cook over medium low heat until broccoli is tender crisp (the liquid from mushrooms will create steam, or add 1-2 tbsp (15-30 mL) additional water if necessary). Add green beans, stir, and cover. Cook 2-3 minutes or until green beans are tender crisp. Stir in chicken and cook until chicken is warm. Drain any remaining liquid from pot. Reserve.
  3. For white sauce: Melt butter in small saucepan over medium heat. Add garlic and flour and cook over medium heat about 1 minute. Stir in evaporated milk and nutmeg if using. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium and cook an additional 1-2 minutes, or until thickened. Mix in cheese. Add to vegetable and chicken mixture and stir to coat. Top with additional cheese if desired. Bake in preheated oven until warm and bubbling, about 10 minutes. Serve.