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Spring Veggie Loaded Chicken Potato Casserole

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A delightful casserole celebrating spring vegetables with tender chicken and hearty potatoes, perfect for family gatherings or meal prep.

Ingredients

Scale
  • 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. Sauté the onions in olive oil until soft, about 4-5 minutes. Add minced garlic and sauté for an additional minute.
  2. Add the diced chicken breast, season with salt and pepper, and cook until browned, about 5-6 minutes.
  3. Layer in the sliced carrots, asparagus, peas, and broccoli, stirring to coat the veggies.
  4. Mix in the cubed potatoes until evenly distributed.
  5. Incorporate the flour and stir for about a minute to thicken the sauce.
  6. Pour in the chicken broth and milk gradually, stirring to combine, and simmer for 2-3 minutes.
  7. Add the dried thyme and stir.
  8. Fold in half of the grated cheddar cheese.
  9. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
  10. Cool for 5-10 minutes before serving.

Notes

Garnish with parsley or paprika for a colorful touch. This casserole freezes well; store in an airtight container for up to 3 months.

Nutrition

Keywords: casserole, spring, chicken, potatoes, comfort food

Find it online: https://peakplatter.com/spring-veggie-loaded-chicken-potato-casserole/