Chicken Veggie Bake Recipe

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Chicken Veggie Bake

Joanne Hendriksen


My version of this delicious traditional dish is lower in fat yet high in nutrition.

☆☆☆☆☆ 0 votes
20 Min
40 Min


butter-flavored cooking spray
1 tsp
1 small
onion, chopped    
2 c
mushrooms, sliced    
1/4 tsp
1/4 tsp
dried thyme, crushed    
1/2 tsp
table salt, or more to taste  
1/4 tsp
black pepper    
2 c
frozen mixed vegetables    
1 c
canned chicken broth    
3 c
roasted chicken breast, chopped    
2 Tbsp
all-purpose flour    
1/2 c
fat-free evaporated milk, divided    
reduced-fat crescent roll dough, unrolled


1Preheat oven to 375ºF.
2Coat a 10-inch round shallow baking dish with cooking spray.
3Coat a large pot with cooking spray.
4Add butter and melt over medium heat.
5Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
6Stir in paprika, thyme, salt and pepper.
7Add vegetables, broth and chicken.
8Cover and simmer 15 minutes.
9In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
10Cook over medium heat until thickened, stirring constantly, about 2 minutes.
11Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
12Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
13Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
14Cut into 6 pieces and serve.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy