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Spring Veggie Loaded Chicken Recipe

Spring Veggie Loaded Chicken Recipe
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★★★★★

4.8 from 23 reviews

A hearty and nutritious Spring Veggie Loaded Chicken casserole featuring tender chicken breast combined with a colorful medley of fresh spring vegetables in a creamy sauce, topped with melted cheddar cheese and baked to golden perfection. Perfect for a wholesome family dinner or meal prep option.

Ingredients

Scale

Chicken and Vegetables

  • 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

Seasoning and Sauce

  • 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. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
  2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics and Potatoes: In the same skillet, add chopped onion, minced garlic, and cubed potatoes. Cook while stirring occasionally until onions are translucent and potatoes begin to soften, about 5-7 minutes.
  4. Add Vegetables: Stir in the carrots, asparagus, peas, and broccoli florets. Cook for an additional 5 minutes, allowing the vegetables to slightly soften.
  5. Make the Sauce Base: Sprinkle flour, dried thyme, salt, and black pepper over the vegetable mixture. Stir well to coat everything evenly.
  6. Thicken Sauce: Gradually pour in the chicken broth and milk while stirring constantly. Cook the mixture for 3-5 minutes until the sauce thickens and coats the vegetables nicely.
  7. Combine Chicken: Return the cooked chicken to the skillet and stir to combine with the vegetable mixture and sauce evenly.
  8. Transfer and Top: Pour the entire mixture into a greased baking dish. Evenly sprinkle the grated cheddar cheese over the top.
  9. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese has melted and turned golden brown and bubbly.
  10. Cool and Serve: Remove from oven and let it cool for a few minutes before serving to allow the casserole to set and enhance flavors.

Notes

  • You can substitute chicken breasts with chicken thighs for extra juiciness.
  • Use low-fat milk or a milk alternative to reduce fat content.
  • Add more or different seasonal vegetables such as zucchini or bell peppers for variation.
  • Ensure the potatoes are cut into uniform sizes to cook evenly.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: spring vegetable chicken casserole, loaded chicken bake, healthy one-dish meal, spring veggie chicken recipe, cheesy chicken bake, easy dinner casserole

Find it online: https://cookcrisis.com/spring-veggie-loaded-chicken-recipe/