Chicken & Roasted Veggie Casserole


Veggies on veggies on veggies! This casserole is so delicious AND healthy. Loaded with fiber and protein, it makes a great post holiday “detox” (of course I don’t literally mean detox- that’s what we have a liver for!). 

Chicken & Roasted Veggie Casserole


  • 2 zucchini
  • 1 head cauliflower
  • 1 pint cherry tomatoes
  • 1 medium yellow onion
  • 1 bell pepper of your choice
  • 1/2 head Napa cabbage
  • 2 cups sliced mushrooms
  • 4 chicken breasts
  • 2 oz cheddar cheese
  • 2 oz mozzarella cheese
  • 1 oz Parmesan cheese
  • 1 pint tomato sauce of your choice (i used my receipt from last week)
  • 1/8 cup chicken broth


  1. Preheat oven to 400 degrees.
  2. Cut zucchini, cauliflower, tomatoes, and pepper into chunks. Spritz with olive oil and bake at 400 for 30 min. 
  3. Spritz skillet with olive oil and sauté sliced onions until caramelized (about 10 min). 
  4. Set onions aside and cook chopped chicken in skillet until cooked through and browned. 
  5. Set chicken aside and add mushrooms and cabbage into skillet with olive oil. Cook until soft. 
  6. Once skillet is empty, add chicken broth to skillet for 3 min the add to mixture. 
  7. Mix mixture with sauce and put into casserole dish. Cover with cheeses. Bake at 350 for 20 min. Enjoy!


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