Spring Veggie Loaded Chicken Potato Casserole Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet and stir to mix evenly with the creamy vegetable sauce.
- 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.
- 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.
- 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
