Creamy Chicken and Veggie Casserole Recipe

If you re looking for a comforting, satisfying meal that s loaded with veggies and tender chicken, this Creamy Chicken and Veggie Casserole Recipe is an absolute winner. I love this recipe because it hits that perfect balance of creamy richness without feeling too heavy, and those colorful veggies add just the right freshness and texture to every bite. Plus, it s perfect for busy weeknights when you want something hearty but easy to prepare.

What makes this casserole special is how versatile it is-you can prep it ahead or throw in what you have on hand, and still end up with a super cozy dish that warms your soul. I discovered this trick when trying to turn simple ingredients into a family dinner that everyone would love, and it s become a total staple. If you want a wholesome dish that feels homemade yet effortless, you ll find that this Creamy Chicken and Veggie Casserole Recipe ticks all the boxes.

this Recipe

Ingredients You’ll Need

The ingredients in this Creamy Chicken and Veggie Casserole Recipe come together to create layers of flavor and texture. You ll want fresh and quality veggies that add sweetness and earthiness, plus chicken that stays juicy after baking.

• Chicken breast: I recommend fresh chicken breast chopped into bite-sized pieces for even cooking.
• Yellow onion: Adds subtle sweetness and a tender bite when sautéed.
• Red bell pepper: Offers vibrant color and a mild sweet flavor that complements the creamy sauce.
• Green bell pepper: Gives a slight crunch and that classic pepper taste.
• Frozen spinach: Convenient and packed with nutrients – just defrost and drain before use.
• Cremini mushrooms: These add an earthy, umami depth that balances the creaminess perfectly.
• Condensed cream of mushroom soup: Look for the 98% fat-free version to keep it lighter without sacrificing flavor.
• Non-fat sour cream: This keeps the sauce tangy and creamy without extra heaviness.
• Unsalted butter: For sautéing the veggies and bringing a rich base flavor.
• Minced garlic: Because garlic and savory casseroles are simply a match made in heaven.
• Paprika: Adds a mild smoky heat and lovely color.
• Salt and pepper: Essential seasonings to bring everything together.

Variations

I love switching up this Creamy Chicken and Veggie Casserole Recipe depending on what s in season or what I have in the fridge. Feel free to customize it to suit your tastes or dietary needs-this recipe is like a blank canvas that s super forgiving and flexible.

• Use Rotisserie Chicken: When I m short on time, swapping raw chicken for shredded rotisserie chicken makes this casserole a total breeze without losing flavor.
• Swap Vegetables: Tried it with zucchini and carrots once as a twist-still a hit because the creamy sauce adapts beautifully.
• Dairy-Free Option: Substitute sour cream with a dairy-free alternative and use a creamy coconut mushroom soup to make it allergy-friendly.
• Spice It Up: Add a pinch of cayenne or smoked chipotle for a subtle kick. I learned this adds great depth without overpowering the dish.

How to Make Creamy Chicken and Veggie Casserole Recipe

Step 1: Prep and Thaw Your Ingredients

Start by preheating your oven to 375°F. While that s warming up, slice the onions, bell peppers, and mushrooms, and get your chicken ready by chopping it into bite-sized pieces. For the spinach, I like to leave the package in a bowl of hot water to thaw quickly while prepping everything else. This little timing trick saves you a step later-and trust me, it s a game changer when you re on a schedule.

Step 2: Sauté the Veggies to Perfection

Heat a large pan over medium heat and melt the butter, then add garlic first to release its aroma. Toss in your peppers, onions, and mushrooms, stirring frequently so everything softens evenly-around 5 to 10 minutes. When the onions turn translucent and the peppers soften, add the spinach that you’ve drained well (squeezing excess water out carefully). Mixing the spinach in now means the flavors blend beautifully right from the start.

Step 3: Combine Your Sauce and Chicken

Once your veggies look tender and fragrant, stir in the cream of mushroom soup, sour cream, paprika, and season generously with salt and pepper. I find mixing the sauce first helps avoid any lumps and guarantees that creamy texture we all crave. Then, add the raw chicken pieces into the pan and mix well so that every bite gets coated and spread throughout the casserole. If you prefer, you can skip mixing the chicken in here and lay sliced chicken cutlets on top of the pan mixture before baking. Just remember to make sure they re fully cooked before serving!

Step 4: Bake Your Casserole

Transfer everything into a greased baking dish-using a non-stick spray works wonders here. Pop it in the oven for about 20 minutes at 375°F, or until the chicken is cooked through and the top looks slightly golden. I usually check by cutting into a piece of chicken to ensure it s no longer pink. Baking melds all those layers together and makes the sauce irresistibly cozy.

Step 5: Serve and Enjoy!

You can enjoy this casserole on its own or serve it over a bed of noodles, zoodles, rice, or cauliflower rice for a low-carb twist. This is one of those meals that tastes even better the next day, so leftovers are a total bonus!

How to Serve Creamy Chicken and Veggie Casserole Recipe

Garnishes

I like to finish this casserole with a sprinkle of fresh chopped parsley or chives-it adds a bright, fresh note that cuts through the creamy sauce beautifully. Sometimes, a little grated sharp cheddar on top, melted under the broiler for a minute, takes it to that next level of comfort food goodness.

Side Dishes

My go-to sides with this casserole are simple garlic bread or a crisp green salad with vinaigrette to balance the richness. On busy nights, I even serve it over steamed rice or cauliflower rice for an easy full meal in a bowl.

Creative Ways to Present

For special occasions, I ve baked this casserole in individual ramekins, making each portion look extra thoughtful and homemade. Serving it alongside roasted veggies or a colorful slaw can make your dinner table look vibrant and inviting-your guests will think you spent hours in the kitchen, even if it was a breeze!

Make Ahead and Storage

Storing Leftovers

I usually portion out leftovers into airtight containers and store them in the fridge for up to 3 days. The casserole holds up well and the flavors actually deepen overnight, so leftovers taste fantastic.

Freezing

This casserole freezes beautifully. I recommend placing it in a freezer-safe dish or container, covered tightly with foil or plastic wrap, for up to 3 months. When you re ready, thaw it in the fridge overnight before reheating.

Reheating

To reheat, I prefer putting it in a 350°F oven covered with foil to keep it moist, usually for about 20 minutes. You can also microwave individual portions covered loosely with a damp paper towel for convenience, but baking ensures the best texture.

FAQs

Final Thoughts

This Creamy Chicken and Veggie Casserole Recipe has become one of my absolute favorites, especially when I want a comforting meal that s packed with flavor but not complicated. It s easy enough to whip up any night and impressive enough to share when friends are over. I truly believe you re going to love how the creamy sauce, tender chicken, and fresh veggies come together in each bite-like a warm hug in a dish. Give it a try soon, and don t be surprised if it quickly becomes a regular in your dinner rotation!

Creamy Chicken and Veggie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 65 reviews

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

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Description

This Creamy Chicken and Veggie Casserole is a hearty, nutritious dish combining tender chicken breast with a medley of sautéed vegetables in a rich mushroom and sour cream sauce. Baked to perfection, it’s perfect for a comforting family meal that’s easy to prepare and packed with protein and flavor.

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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 (10.5oz can)
• 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 (190°C). While the oven heats, slice and chop all vegetables as directed. Place the frozen spinach in its packaging into a bowl of hot water to thaw as you prepare the other ingredients.
2. Sauté Vegetables: Heat a large pan over medium heat and melt the butter. Add the minced garlic, chopped peppers, onions, and sliced mushrooms. Cook for about 5-10 minutes until onions are translucent and peppers have softened. Drain the thawed spinach thoroughly by squeezing out excess water, then add it to the pan and mix well with the vegetables.
3. Prepare the Chicken: While the vegetables cook, chop the chicken breast into bite-sized pieces. You can also slice the chicken into 4 oz cutlets if you prefer to place them on top of the casserole later instead of mixing them in.
4. Combine Ingredients: Stir the cream of mushroom soup, sour cream, paprika, salt, and pepper into the sautéed vegetables until the sauce is well combined and smooth.
5. Add Chicken: Incorporate the raw chicken pieces into the vegetable and sauce mixture, stirring until evenly combined. If using the cutlet method, skip this step.
6. Assemble and Bake: Spray a baking dish with non-stick spray. Pour the chicken and vegetable mixture into the dish. If using chicken cutlets, arrange them on top of the mixture. Bake in the preheated oven for 20 minutes, or until the chicken is fully cooked through.
7. Serve: Serve the casserole warm on its own or over your choice of noodles, zucchini noodles, rice, or cauliflower rice for a complete meal. Enjoy your creamy, comforting casserole!

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Notes

• Nutritional information is an estimate and will vary depending on ingredient substitutions.
• For convenience, you can substitute rotisserie or leftover cooked chicken instead of raw chicken to reduce cooking time.
• Draining the spinach well is important to avoid excess moisture in the casserole.
• Use non-stick spray liberally on the baking dish to prevent sticking.

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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