Spring Veggie Loaded Chicken Potato Casserole Recipe

Introduction

This Spring Veggie Loaded Chicken Potato Casserole is a comforting and hearty dish packed with fresh vegetables and tender chicken. It’s perfect for a wholesome family meal that combines creamy sauce and melted cheddar for extra flavor.

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). Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and fully cooked. Remove from skillet and set aside.
2. Step 2: In the same skillet, sauté chopped onions, minced garlic, and cubed potatoes until the onions are translucent and the potatoes begin to soften.
3. Step 3: Add the sliced carrots, chopped asparagus, peas, and broccoli florets to the skillet. Cook together for about 5 minutes until the vegetables are slightly tender.
4. Step 4: Sprinkle the flour, dried thyme, salt, and black pepper over the vegetable mixture. Stir well so everything is evenly coated.
5. Step 5: Gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy.
6. Step 6: Return the cooked chicken to the skillet and mix it thoroughly with the vegetable and sauce mixture.
7. Step 7: Transfer the entire mixture to a greased baking dish. Sprinkle the grated cheddar cheese evenly over the top.
8. Step 8: Bake in the preheated oven for about 20 minutes, or until the cheese is golden and bubbly.
9. Step 9: Allow the casserole to cool for a few minutes before serving. Enjoy this warm, comforting dish!

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a slightly sweeter and nutritious twist.
• For extra flavor, add a teaspoon of smoked paprika or a handful of fresh herbs like parsley or rosemary.
• Replace chicken with turkey or tofu for a different protein option.
• Use a mix of cheeses like mozzarella or gouda for a richer top layer.
• If you prefer a thicker sauce, reduce the amount of chicken broth slightly.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also use a microwave, but the oven will help maintain the crispy cheese topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it fresh just before serving.

Can I freeze the casserole?

This casserole freezes well. Store in a suitable container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Spring Veggie Loaded Chicken Potato Casserole Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

A hearty and wholesome Spring Veggie Loaded Chicken Potato Casserole featuring tender diced chicken, a vibrant mix of spring vegetables, and a creamy cheese sauce baked to golden perfection. This comforting dish combines potatoes, asparagus, peas, broccoli, and carrots in a flavorful thyme-infused sauce, making it an ideal family-friendly meal.

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

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 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

Seasonings and Sauce

• 2 tablespoons olive oil
• 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. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat, then add the diced chicken breasts. Cook, stirring occasionally, until the chicken is browned and fully cooked through. Remove from the skillet and set aside.
3. Sauté Aromatics and Potatoes: In the same skillet, add the chopped onion, minced garlic, and cubed potatoes. Sauté until the onions turn translucent and the potatoes begin to soften, stirring frequently to prevent sticking.
4. Add Vegetables: Incorporate the carrots, chopped asparagus, peas, and broccoli florets into the skillet. Cook the mixture for about 5 minutes until the vegetables start to tenderize.
5. Thicken the Sauce: Sprinkle the flour, dried thyme, salt, and black pepper evenly over the vegetable mixture. Stir well to coat all the vegetables with the flour and seasonings.
6. Add Liquids: Gradually pour in the chicken broth and milk while stirring continuously. Continue cooking and stirring the mixture until the sauce thickens to a creamy consistency.
7. Combine Chicken and Vegetables: Return the cooked chicken to the skillet and stir to mix evenly with the creamy vegetable sauce.
8. Transfer to Baking Dish: Pour the entire mixture into a greased baking dish, spreading it evenly. Sprinkle the grated cheddar cheese over the top of the casserole.
9. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, golden, and bubbly on top.
10. Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Notes

• You can substitute chicken breasts with boneless thighs for a juicier texture.
• For a dairy-free version, use plant-based milk and cheese alternatives.
• Add more herbs like rosemary or oregano for additional flavor.
• Ensure potatoes are cut uniformly for even cooking.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Keywords: chicken casserole, spring vegetables, potato casserole, baked chicken dish, healthy chicken recipe, easy dinner casserole