Creamy Chicken and Veggie Casserole Recipe

I absolutely love this Creamy Chicken and Veggie Casserole Recipe because it s one of those dishes that feels like a warm hug on a plate. The way the tender chicken pieces mingle with sautéed veggies smothered in that rich, creamy sauce-it s just so comforting and satisfying. Whenever I m craving a home-cooked meal that s hearty yet not too heavy, this casserole is my go-to.

What makes this recipe really stand out is its versatility and ease. Whether you re feeding a busy family or preparing ahead for leftovers, you ll find that this creamy chicken and veggie casserole recipe hits the spot every time. Plus, it s packed with colorful veggies which means it s as nutritious as it is delicious-perfect for when you want a wholesome meal without spending hours in the kitchen.

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Ingredients You’ll Need

All the ingredients in this creamy chicken and veggie casserole recipe work hand in hand to create a balanced, flavorful dish. Picking fresh, vibrant vegetables and good quality chicken really boosts the end result, so here are some tips on what to look out for when shopping.

• Chicken breast: Go for fresh, boneless chicken breasts for tender meat; you can also use leftover cooked chicken to save time.
• Yellow onion: Adds a sweet and savory depth-fresh and firm onions are key here.
• Red and green bell peppers: Choose firm, brightly colored peppers for a nice crunch and vibrant color.
• Frozen spinach: Convenient and nutritious-make sure to thaw and squeeze out excess water to avoid a watery dish.
• Cremini mushrooms: These add earthy flavor and meaty texture; fresh mushrooms make the biggest difference.
• Condensed cream of mushroom soup (98% fat free): This is the base of our creamy sauce-using a lighter version keeps things from getting too heavy.
• Non-fat sour cream: Adds tangy creaminess without extra fat, helping the dish stay rich but balanced.
• Unsalted butter: For sautéing veggies, look for quality butter for that smooth, rich flavor.
• Minced garlic: Fresh or jarred works, just be sure it s finely minced to evenly distribute flavor.
• Paprika, salt, and pepper: These spices subtly brighten the dish and complement the veggies and chicken perfectly.

Variations

I love giving this creamy chicken and veggie casserole recipe a little twist depending on what I have on hand or dietary needs. Feel free to experiment-you ll find it s a forgiving recipe that welcomes personalization!

• Use rotisserie chicken: When I m short on time, swapping out raw chicken for shredded rotisserie chicken saves a ton of effort-and the flavor stays amazing.
• Swap veggies seasonally: Try adding zucchini, carrots, or broccoli if you want to switch things up or add more color and nutrients.
• Dairy-free version: Substitute sour cream with a coconut or cashew-based alternative and use dairy-free cream of mushroom soup to keep it creamy but allergy-friendly.
• Add cheese: My family goes crazy when I sprinkle shredded cheddar or mozzarella on top before baking for an ooey-gooey finish.

How to Make Creamy Chicken and Veggie Casserole Recipe

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 375°F, so it s ready when you assemble your casserole. While that s heating, chop your onion, slice the bell peppers into strips, and slice the cremini mushrooms. Throw the frozen spinach (still in its package) into a bowl of hot water to thaw-this trick helps speed things up without a mess. Don t forget to drain and squeeze out the excess water from the spinach later; otherwise, your casserole might get watery.

Step 2: Sauté Vegetables to Build Flavor

Heat a large pan over medium heat and melt the unsalted butter until it s bubbling and fragrant. Add your minced garlic first to let those flavors bloom, then toss in the onions, mushrooms, and bell peppers. Cook them for about 5-10 minutes, stirring occasionally, until the onions turn translucent and the peppers soften just a bit. Now, stir in your thawed and drained spinach and mix everything evenly-this combination of sautéed veggies forms the flavorful base of your casserole.

Step 3: Prepare the Chicken

While your veggies cook, chop the chicken breasts into bite-sized pieces to ensure they cook evenly and fit nicely into the casserole. If you prefer, slice the chicken into larger 4-ounce cutlets to place on top of the casserole later for a nice presentation. Either way works-just keep in mind the cutlet method might require checking the chicken s doneness a little more carefully during baking.

Step 4: Mix the Sauce and Combine Everything

Into your sautéed veggies, stir in the can of fat-free condensed cream of mushroom soup and the sour cream. Add the paprika, salt, and pepper to taste. Mix everything until you get a smooth, creamy sauce coating all the vegetables. Then, add your raw chicken pieces into the mix and stir to coat them well-if you re using the cutlets, just skip this step and layer those on top in the baking dish.

Step 5: Bake Until Golden and Delicious

Spray a baking dish with non-stick spray for easy cleanup, then transfer your creamy chicken and veggie mixture (or the layered cutlets and sauce) into it. Bake at 375°F for about 20 minutes until the chicken is cooked through and the top starts to look lightly golden. If you used the cutlet method, be sure to check the chicken is fully cooked before serving-internal temperature should reach 165°F.

Step 6: Serve and Enjoy!

Serve this creamy chicken and veggie casserole hot, either on its own or spooned over your favorite base like noodles, rice, zoodles, or even cauliflower rice for a low-carb option. I find that this casserole pairs beautifully with a crisp green salad to balance the richness. Your family and friends will be asking for seconds, trust me!

How to Serve Creamy Chicken and Veggie Casserole Recipe

Garnishes

I love topping my casserole with a sprinkle of fresh parsley or chives-it adds a pop of color and a fresh herbal note that cuts through the richness. Sometimes I add a little grated Parmesan just before serving for an extra layer of flavor that everyone appreciates.

Side Dishes

For sides, I usually keep it simple with a crisp green salad tossed in a light vinaigrette or steamed green beans with lemon zest. Roasted garlic bread or a warm baguette also pairs beautifully if you want something cozy and filling alongside.

Creative Ways to Present

For special occasions, I sometimes bake individual portions in small ramekins-this makes for a charming presentation and helps with portion control. Another idea is to serve the casserole over a bed of creamy polenta or mashed potatoes to impress your guests with a gourmet twist.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in airtight containers in the fridge for up to 3 days. When I reheat, it s best warmed gently in the oven or microwave to keep the veggies from turning mushy and the sauce creamy.

Freezing

This casserole freezes really well! I portion it out into freezer-safe containers and freeze for up to 3 months. To thaw, I move it to the fridge overnight and bake as usual. The texture and flavor hold up surprisingly well.

Reheating

To reheat, I cover the casserole loosely with foil and warm it in a 350°F oven until heated through-about 15-20 minutes. This method keeps the sauce creamy without drying out the chicken or veggies.

FAQs

Final Thoughts

This creamy chicken and veggie casserole recipe has become one of those go-to dishes that feels like a special treat but is actually really easy to make. I love how the flavors blend together, and it s such a crowd-pleaser whether it s a busy weeknight or a casual weekend dinner. If you give it a try, I bet you ll discover just how comforting and versatile this casserole can be in your own kitchen-plus, your family might insist it becomes a regular on your meal rotation!

Creamy Chicken and Veggie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 122 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

This Creamy Chicken and Veggie Casserole is a comforting, protein-packed dish featuring tender chicken breast mixed with sautéed vegetables and a rich, creamy mushroom sauce. Baked to perfection, it’s an easy, wholesome meal ideal for weeknight dinners or meal prep, served best on its own or alongside noodles, rice, or cauliflower rice.

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Ingredients

Units USM Scale 1x2x3x

Proteins

• 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)

Sauces and Dairy

• 1 can 98% fat free condensed cream of mushroom soup (10.5 oz)
• 1 cup non-fat sour cream (250g)

Spices and Other Ingredients

• 2 tbsp unsalted butter
• 1 tsp minced garlic
• 1 tsp paprika
• Salt and pepper, to taste

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Instructions

1. Preheat and Prep: Preheat your oven to 375°F. Slice and chop the vegetables as directed. Place the frozen spinach (still in packaging) in a bowl of hot water to thaw while prepping other ingredients.
2. Sauté Vegetables: Heat a large pan over medium heat and melt the butter. Add the garlic, onion, red and green bell peppers, and mushrooms. Cook for 5-10 minutes until onions turn translucent and peppers soften. Drain and squeeze excess water from the spinach, then add it to the pan and stir well.
3. Prepare the Chicken: While the vegetables cook, chop the chicken breast into bite-sized pieces. Alternatively, slice into 4 oz cutlets to place over the casserole later.
4. Combine Ingredients: Stir the cream of mushroom soup, sour cream, paprika, salt, and pepper into the cooked vegetables until well combined and creamy.
5. Add Chicken: Mix the raw chicken pieces evenly into the vegetable and sauce mixture. If using cutlets, skip this step and add them on top of the casserole before baking.
6. Assemble and Bake: Spray a baking dish with non-stick spray and pour in the mixture. If using cutlets, place them on top. Bake for 20 minutes at 375°F until chicken is fully cooked through.
7. Serve: Enjoy the casserole alone or serve it over noodles, zoodles, rice, or cauliflower rice for a hearty meal.

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Notes

• Nutritional information is an estimate and may vary with ingredient substitutions.
• For convenience, substitute rotisserie or leftover chicken instead of raw chicken.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 78mg