Chicken and Root Vegetable Casserole Recipe

Roasted root vegetables shine in this easy casserole recipe.

Winter 2017-2018

  • A mix of roasted root vegetable combine to make this casserole recipe.
    Photo by vicuschka

Cook Time: 30 min

Yield: 4 servings

A great quick casserole for the holiday season that compliments a mix of vegetables.


• 1 pound cooked chicken breast, cubed
• 1-1⁄2 pounds potatoes, cubed
• 3 large carrots, sliced
• 1 medium onion, cut in quarters and sliced
• 2 small turnips, cubed
• 2 medium parsnips, sliced
• 4 cloves garlic, minced
• 1⁄3 cup olive oil
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
• 1 teaspoon chopped fresh basil, or 1⁄2 teaspoon dried
• 1 teaspoon fresh thyme, or 1⁄2 teaspoon dried
• 1 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper


1. Preheat oven to 400 degrees Fahrenheit.

2. Mix chicken, vegetables, and garlic in large mixing bowl.

3. In smaller bowl, combine oil, herbs, salt, and pepper.

4. Pour oil mixture over chicken and vegetables, then toss to coat.

5. Spread in large casserole dish, cover, and bake for 30 minutes or until vegetables are fork-tender.

6. Serve and enjoy! This casserole works well as a prepare-ahead dinner for the freezer, too.

Read more about growing cool-season crops in Winter Crops for Subtropical Gardens.