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Spring Veggie Loaded Chicken Potato Casserole

Spring Veggie Loaded Chicken Potato Casserole: A Fresh and Flavorful Dish

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Welcome to a celebration of spring flavors with our Spring Veggie Loaded Chicken Potato Casserole recipe. This hearty and wholesome dish is bursting with vibrant vegetables, tender chicken, and creamy potatoes, making it the perfect meal to enjoy as the weather warms up. Whether you’re hosting a family dinner or simply craving a nourishing one-pan meal, this casserole is sure to delight your taste buds and satisfy your hunger. Let’s dive into the recipe and bring a taste of spring to your table!

Ingredients:

  • 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. Preheat and Prepare:

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Cook Chicken and Veggies:

  • In a large skillet, heat olive oil over medium-high heat. Add diced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant, about 2-3 minutes.
  • Add potatoes, carrots, asparagus, peas, and broccoli to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly tender.

3. Season and Thicken:

  • Sprinkle dried thyme, salt, and black pepper over the vegetables. Stir in all-purpose flour until well combined, coating the vegetables evenly.

4. Prepare Sauce:

  • Slowly pour in chicken broth and milk, stirring constantly to prevent lumps from forming. Cook for 2-3 minutes, until the sauce begins to thicken.

5. Assemble Casserole:

  • Transfer the cooked chicken and vegetable mixture to the greased baking dish. Spread it out evenly in the dish.
  • Sprinkle grated cheddar cheese over the top of the casserole, covering the entire surface.

6. Bake and Serve:

  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with fresh herbs, if desired, and enjoy!

Cook’s Notes and Variations:

  • Additional Seasonings: Feel free to customize the seasonings to suit your taste preferences. Add a pinch of paprika, garlic powder, or Italian seasoning for extra flavor.
  • Cheese Varieties: Experiment with different types of cheese for topping the casserole. Gruyere, mozzarella, or Parmesan cheese would all be delicious alternatives to cheddar.
  • Protein Options: Substitute the chicken breasts with diced turkey, ham, or tofu for a vegetarian version of this casserole.

Frequently Asked Questions (FAQs):

Q: Can I use frozen vegetables instead of fresh ones? A: Yes, frozen vegetables can be used in this recipe. Simply thaw them before adding them to the skillet, or adjust the cooking time accordingly if using them directly from the freezer.

Q: Can I make this casserole ahead of time? A: Yes, you can assemble the casserole up to a day in advance and refrigerate it until ready to bake. Cover the dish tightly with aluminum foil or plastic wrap, then bake as directed when ready to serve.

Q: Is this casserole freezer-friendly? A: Absolutely! Once baked, let the casserole cool completely, then tightly wrap it in plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

Keto and Low-Carb Versions:

Keto:

  • Cauliflower Substitution: Replace the potatoes with cauliflower florets to reduce the carb content of the casserole. Cauliflower adds a similar texture and absorbs the flavors of the sauce beautifully.
  • Creamy Sauce: Use heavy cream or full-fat coconut milk instead of milk to create a richer, keto-friendly sauce.

Low-Carb:

  • Reduced Carbs: Reduce the amount of potatoes and carrots in the recipe to lower the overall carb count. Focus on incorporating more low-carb vegetables like asparagus, broccoli, and green beans.

With its colorful array of spring vegetables, tender chicken, and creamy sauce, our Spring Veggie Loaded Chicken Potato Casserole is a delightful way to welcome the season. Whether enjoyed as a satisfying weeknight dinner or served as part of a festive gathering, this casserole is sure to impress with its comforting flavors and wholesome ingredients. Plus, with the option to customize ingredients to suit your dietary needs, it’s a versatile recipe that can be enjoyed by everyone at the table. So gather your ingredients, preheat your oven, and savor the taste of spring with each delicious bite of this delightful casserole!

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