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.
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 (10.5oz 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
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
