If you are craving a hearty, warming meal that bursts with flavor and comforting textures, then this Creamy Chicken and Veggie Casserole Recipe is exactly what you need. This dish brings together tender chunks of chicken and a colorful medley of fresh vegetables all enveloped in a luscious, creamy sauce that’s both satisfying and nourishing. It’s the perfect way to enjoy a balanced meal without any fuss, making it a go-to comfort food that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this delectable casserole. Each component plays a crucial role, whether it’s to add moisture, a burst of color, or a pleasing texture that makes the dish so delightful. Here’s exactly what you’ll want to have on hand:
- Chicken breast (1.5 lbs): Provides lean protein that becomes tender and juicy when baked in the creamy sauce.
- Yellow onion (1/2, chopped): Adds a slight sweetness and depth of flavor once sautéed.
- Red bell pepper (1, cut into strips): Brings vibrant color and a subtle sweetness.
- Green bell pepper (1, sliced): Offers a mild, fresh crunch that balances the creaminess.
- Frozen spinach (10 oz, defrosted): Packs in nutrients and a rich earthiness, soaking up flavors beautifully.
- Sliced cremini mushrooms (2 cups): Adds umami and a meaty texture that complements the chicken.
- Condensed cream of mushroom soup (1 can, 98% fat free): Forms the creamy base of the sauce, keeping it rich without overwhelming fat.
- Non-fat sour cream (1 cup): Lends tanginess and smoothness, enhancing the sauce’s creaminess.
- Unsalted butter (2 tbsp): Essential for sautéing and adding subtle richness.
- Minced garlic (1 tsp): Brings aromatic warmth and depth of flavor.
- Paprika (1 tsp): Provides a gentle smoky hint and lovely color to the sauce.
- Salt and pepper (to taste): Season perfectly to highlight every ingredient’s unique taste.
How to Make Creamy Chicken and Veggie Casserole Recipe
Step 1: Preheat and Prepare Your Ingredients
Start by setting your oven to 375°F (190°C) so it’s ready once your casserole is assembled. While the oven’s warming up, chop your vegetables as instructed and thaw the spinach by placing it in hot water. Getting everything prepped ahead will make the cooking process smooth and stress-free.
Step 2: Sauté Vegetables
In a large pan over medium heat, melt the butter and add the minced garlic first to awaken its flavor. Then toss in the bell peppers, onions, and mushrooms. Cook them gently until the onions turn translucent and the peppers soften, about 5 to 10 minutes. Don’t forget to squeeze out all the excess water from the spinach before mixing it in, so your casserole doesn’t get watery.
Step 3: Prepare the Chicken
While your vegetables are cooking, chop the chicken breast into bite-sized pieces for even cooking and easy eating. If you prefer, you can slice the chicken into cutlets to place on top of the casserole later—either way, it will be delicious.
Step 4: Combine Ingredients
Stir the cream of mushroom soup and non-fat sour cream into the sautéed veggie mixture along with the paprika, salt, and pepper. This combination blends into a smooth, dreamy sauce that perfectly coats every ingredient in the casserole.
Step 5: Add Chicken
Mix the raw chicken pieces directly into the creamy vegetable sauce, ensuring they are well coated and distributed evenly. If you’re opting for the cutlets, skip this and simply prepare them for layering atop later.
Step 6: Assemble and Bake
Grease your baking dish with non-stick spray for easy cleanup, then pour in the chicken and veggie mixture. If you chose cutlets, arrange them neatly on top. Place the dish in your preheated oven and bake for 20 minutes. This ensures the chicken cooks fully while the flavors meld into a heavenly casserole.
How to Serve Creamy Chicken and Veggie Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives can add a punch of color and fresh flavor to your casserole’s creamy richness. For a light crunch, try toasted breadcrumbs or slivered almonds on top just before serving.
Side Dishes
This casserole pairs wonderfully with simple sides that complement its creamy texture. Consider serving it over fluffy rice, buttered noodles, or even zucchini noodles for a low-carb twist. Roasted vegetables or a crisp side salad bring a refreshing contrast, balancing every bite.
Creative Ways to Present
For an inviting presentation, serve the casserole in individual ramekins or mini cast iron skillets—perfect for dinner guests or family style meals. Alternatively, scoop generous portions atop mashed potatoes or Cauliflower rice to turn it into a plated, restaurant-worthy meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover casserole to an airtight container and store it in the refrigerator. It will stay fresh and tasty for up to 3 days, making for a quick, satisfying meal the next day.
Freezing
You can freeze this Creamy Chicken and Veggie Casserole Recipe by placing it in a freezer-safe dish or container. Make sure it’s tightly sealed to prevent freezer burn. It will keep well for up to 3 months—perfect for busy days when you want a comforting homemade meal without the prep.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, which usually takes about 15 to 20 minutes. You can also microwave single servings, stirring halfway through for even heating. Adding a splash of broth or water before reheating prevents the sauce from drying out.
FAQs
Can I use other vegetables in this casserole?
Absolutely! Feel free to swap out or add vegetables like broccoli, carrots, or zucchini to suit your taste. Just make sure to adjust cooking times if you use firmer veggies.
Is this casserole suitable for meal prep?
Yes, this Creamy Chicken and Veggie Casserole Recipe is ideal for meal prepping. It stores well, reheats easily, and maintains its flavor and texture, making it a wholesome weekday dinner or lunch option.
Can I make this dish dairy-free?
To make it dairy-free, substitute the cream of mushroom soup and sour cream with dairy-free alternatives available at most supermarkets. Nutritional yeast or coconut cream can also add creaminess without dairy.
What can I use instead of chicken breast?
If you prefer, chicken thighs work beautifully in this recipe, offering extra juiciness. You can also try turkey breast or even plant-based chicken substitutes for a vegetarian twist.
How spicy is this casserole?
This casserole features mild warms from paprika and garlic but is generally not spicy. You can easily add a pinch of cayenne pepper or a few red pepper flakes if you like a bit more heat.
Final Thoughts
This Creamy Chicken and Veggie Casserole Recipe is a wholesome, comforting dish that feels like it was made just for you. It’s easy enough for a weeknight dinner but hearty and flavorful enough to impress family and friends. I hope you give it a try and find as much joy in making and eating it as I do sharing it with you!
Print
Creamy Chicken and Veggie Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Creamy Chicken and Veggie Casserole is a comforting and nutritious dish featuring tender chicken breast, sautéed vegetables, and a creamy mushroom sauce, baked to perfection. Ideal for a hearty family meal, it blends spinach, bell peppers, mushrooms, and a light dairy-based sauce in a quick 50-minute recipe.
Ingredients
Chicken
- 1.5 lbs. raw chicken breast, chopped into bite size pieces
Vegetables
- 1/2 yellow onion, chopped (160g)
- 1 red bell pepper, cut into strips (200g)
- 1 green bell pepper, cut into slices (130g)
- 1 package frozen spinach, defrosted and water drained (10 oz.)
- 2 cups sliced cremini mushrooms (160g)
Sauce & Seasonings
- 1 can 98% fat free condensed cream of mushroom soup (10.5 oz can)
- 1 cup non-fat sour cream (250g)
- 2 tbsp. unsalted butter
- 1 tsp. minced garlic
- 1 tsp. paprika
- Salt and pepper, to taste
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Meanwhile, slice and chop all the vegetables as detailed, and place the frozen spinach in a bowl of hot water to thaw.
- Sauté Vegetables: Heat a large pan over medium heat and melt the butter. Add garlic, chopped onions, bell peppers, and mushrooms. Cook for 5-10 minutes until onions are translucent and peppers soften. Thoroughly drain the spinach by squeezing out excess water, then add to the pan and stir well with vegetables.
- Prepare the Chicken: While vegetables cook, chop the chicken into bite-sized pieces. Alternatively, slice chicken into 4 oz cutlets if you prefer them layered on top of the casserole.
- Combine Ingredients: Stir the cream of mushroom soup, non-fat sour cream, paprika, salt, and pepper into the sautéed vegetables until smooth and well combined.
- Add Chicken: Mix the raw chopped chicken into the vegetable and sauce mixture until evenly distributed. If using cutlets, skip this step.
- Assemble and Bake: Spray a baking dish with non-stick spray. Pour the chicken and vegetable mixture into the dish. If using chicken cutlets, arrange them on top. Bake in the preheated oven for 20 minutes, or until chicken is fully cooked through.
- Serve: Serve warm either on its own or over noodles, zucchini noodles, rice, or cauliflower rice for a complete meal.
Notes
- Thoroughly drain the thawed spinach to prevent excess moisture in the casserole.
- Using chicken cutlets on top creates a layered look and texture; mixing in chopped chicken results in uniform flavor through the casserole.
- This dish pairs well with pasta, rice, or low-carb alternatives like zucchini noodles.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Adjust seasoning based on dietary sodium requirements by controlling the added salt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
