Spring Veggie Loaded Chicken Potato Casserole Recipe

Introduction

This Spring Veggie Loaded Chicken Potato Casserole is a comforting and wholesome dish packed with fresh vegetables and tender chicken. It’s perfect for a family dinner and brings bright, seasonal flavors to your table in just 40 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breasts, diced
• 3 cups potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup carrots, sliced
• 1 cup asparagus, chopped
• 1 cup peas
• 1 cup broccoli florets
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked. Set aside.
3. Step 3: In the same skillet, sauté onions, garlic, and potatoes until the onions become translucent and the potatoes soften.
4. Step 4: Add carrots, asparagus, peas, and broccoli. Cook for 5 minutes, stirring occasionally.
5. Step 5: Sprinkle the mixture with flour, dried thyme, salt, and black pepper. Stir well to coat the vegetables evenly.
6. Step 6: Gradually pour in chicken broth and milk, stirring constantly until the sauce thickens.
7. Step 7: Return the cooked chicken to the skillet and mix thoroughly with the vegetable and sauce mixture.
8. Step 8: Transfer everything to a greased baking dish and top with grated cheddar cheese.
9. Step 9: Bake for 20 minutes until the cheese is golden and bubbly.
10. Step 10: Let the casserole cool for a few minutes before serving.

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a naturally sweeter flavor and extra nutrients.
• For a creamier dish, stir in a dollop of sour cream before baking.
• Feel free to swap out any vegetables with your favorites or what you have on hand, such as zucchini or bell peppers.
• To make it gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through to maintain the crispy cheese topping. You can also reheat individual portions in the microwave, though the cheese topping may not stay as crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

Yes, frozen vegetables can be used. Just make sure to thaw and drain any excess water before adding them to the skillet to avoid a watery casserole.

How can I make this recipe vegetarian?

Replace the chicken with extra vegetables or cooked beans, and use vegetable broth instead of chicken broth for a meat-free version.

Spring Veggie Loaded Chicken Potato Casserole Recipe

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★★★★★

4.9 from 83 reviews

A comforting and nutritious Spring Veggie Loaded Chicken Potato Casserole featuring tender chicken, a medley of fresh spring vegetables, and a creamy cheese sauce baked to golden perfection. Perfect for a wholesome family meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1 lb chicken breasts, diced

Vegetables

• 3 cups potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup carrots, sliced
• 1 cup asparagus, chopped
• 1 cup peas
• 1 cup broccoli florets

Dry Ingredients & Seasoning

• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour

Liquids & Dairy

• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken breasts and cook until browned and fully cooked through. Remove and set aside.
3. Sauté Onions, Garlic & Potatoes: In the same skillet, add chopped onions, minced garlic, and cubed potatoes. Sauté until onions become translucent and potatoes start to soften.
4. Add Spring Vegetables: Stir in sliced carrots, chopped asparagus, peas, and broccoli florets. Cook together for about 5 minutes to slightly soften the vegetables.
5. Thicken Sauce: Sprinkle the vegetable mixture with all-purpose flour, dried thyme, salt, and black pepper. Stir thoroughly to coat. Gradually pour in chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy.
6. Combine Chicken & Vegetables: Return the cooked chicken to the skillet and mix it evenly with the thickened vegetable sauce.
7. Prepare for Baking: Transfer the entire mixture into a greased baking dish. Evenly spread the grated cheddar cheese on top.
8. Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and bubbly.
9. Rest & Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to settle and makes it easier to serve.

Notes

• You can substitute chicken broth and milk with low-fat versions to reduce calories.
• Adding other spring vegetables like zucchini or green beans is a delicious variation.
• Ensure chicken is cooked thoroughly to avoid any food safety issues.
• Let the casserole rest for a few minutes after baking for better slicing and serving.
• For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.

Keywords: Chicken casserole, spring vegetables, baked chicken potato casserole, healthy chicken dinner, comforting casserole