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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- Combine Ingredients: Stir the cream of mushroom soup, sour cream, paprika, salt, and pepper into the cooked vegetables until well combined and creamy.
- 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.
- 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.
- Serve: Enjoy the casserole alone or serve it over noodles, zoodles, rice, or cauliflower rice for a hearty meal.
Notes
- Nutritional information is an estimate and may vary with ingredient substitutions.
- For convenience, substitute rotisserie or leftover chicken instead of raw chicken.
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
