Spring Veggie Loaded Chicken Potato Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- 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.
- 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.
- Add Spring Vegetables: Stir in sliced carrots, chopped asparagus, peas, and broccoli florets. Cook together for about 5 minutes to slightly soften the vegetables.
- 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.
- Combine Chicken & Vegetables: Return the cooked chicken to the skillet and mix it evenly with the thickened vegetable sauce.
- Prepare for Baking: Transfer the entire mixture into a greased baking dish. Evenly spread the grated cheddar cheese on top.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and bubbly.
- 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
