This Easy Chicken and Vegetable Bake is a dish that, once I make it is a sign that fall is here! I love it because there is hardly any prep work, and it’s frugal too. Plus, the house always smells terrific from this oven-roasted dinner.
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I first shared this in 2013, and it gets made at least once a month in the cooler months. I initially found this dinner on Pinterest but never could find the original person. This is also easy to throw together last minute at as well.
Easy Chicken and Vegetable Bake Ingredients:
- Chicken Breast
- Green Beans
- Potatoes– You can use russet potatoes or gold potatoes; we have even cut baby potatoes in half to make this.
- Baby Carrots
- Italian Dressing Packets
How To Make Chicken and Vegetable Bake:
Preheat your oven to 350 degrees
Spray a 9X13 pan (or larger if you are doing a bigger batch) with nonstick spray.
Peel and dice up your potatoes into small pieces. The smaller the pieces of potato are cut, the faster they will cook; if using baby potatoes, cut them in half.
Next, strain your can of green beans, I like to use the cut style instead of the french style in this dish, but either will work.
Lay your chicken breasts into your dish, and then spread your veggies all around.
Melt a stick of butter in the microwave and then pour the melted butter over everything. If one stick of butter is not enough, you can melt and add more.
Open your Italian Dressing Seasoning packet and sprinkle over the whole dish.
Cover your casserole dish with foil and then bake for about an hour.
Test the temperature of the chicken with a meat thermometer and then remove the dish at 165 degrees internal heat. I tend to test all the chicken pieces to be safe.
Dish and enjoy!!!!! The whole family will love this!!
What are your go-to fall recipes to make?
Other Recipes To Check Out
- Comforting Winter Soup
- Tater Tot Casserole Recipes
- Recipes Using Coca-Cola
- Comforting Casserole Recipes
- Breakfast Casseroles
- Crockpot Chicken Recipes
- Ground Beef Beef Recipes
- Crockpot Tailgating Recipes
- Crockpot Soup Recipes
- Super Easy Ground Beef Recipes
Easy Chicken and Vegetable Bake
This easy chicken and vegetable bake a frugal dinner full of protein and veggies. Easy weeknight dinner the family loves to eat.
- Boneless skinless chicken breasts
- 1 Ounce Green Beans
- 4-6 Potatoes
- 1 Sticks Butter
- Baby carrots
- 1 Packet Italian Dressing Seasoning
Preheat your oven to 350 degrees
Spray a 9X13 pan (or larger if you are doing a bigger batch) with nonstick spray
Peel and dice up your potatoes
Strain your green beans
Lay out the chicken breasts in your dish and then disperse your veggies all around
Melt your butter and then pour over everything
Sprinkle with your Italian seasoning packet
Cover with foil and bake for about an hour.
Dish and enjoy!!!!!
this does look yummy and I can tell how thrilled you are they even liked the carrots! I’d like to try this – easy and delish! It seems perfect for that time of year that we are on the cusp of fall!
Love your style of cooking. Casseroles have lots of eye appeal/reads Yummy all over it/Not to complicated to make & Cost effective. Thanks for Sharing.
Karen Howard says
Hi Jenny. Another great recipe! I just love those red, white & blue potatoes & baby carrots & buy them often & stock up esp. when on sale! Sometimes they are cheaper than the Yukon Gold -which I also love. Nothing like chicken & veggies! Thanks Jenny!