Description
A delicious and hearty Spring Veggie Loaded Chicken Potato Casserole packed with nutritious vegetables and tender chicken, perfect for a family meal.
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
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked. Set aside.
- In the same skillet, sauté onions, garlic, and potatoes until the onions become translucent and the potatoes soften.
- Add carrots, asparagus, peas, and broccoli. Cook for 5 minutes.
- Sprinkle the mixture with flour, thyme, salt, and pepper, and stir until the vegetables are well-coated.
- Gradually add chicken broth and milk, stirring until the sauce thickens.
- Return the cooked chicken to the skillet and combine with the vegetable mixture.
- Transfer everything to a greased baking dish, and top with grated cheddar cheese.
- Bake for 20 minutes until the top is golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- Feel free to substitute any of the vegetables with your favorites.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a healthier option, use low-fat milk and reduced-fat cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg