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Spring Veggie Loaded Chicken Potato Casserole

A delicious casserole loaded with tender chicken, fresh spring vegetables, and creamy cheese, perfect for families and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken breasts, diced
  • 3 cups potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 cup asparagus, chopped
  • 1 cup peas
  • 1 cup broccoli florets
Seasoning and thickening
  • 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
Topping
  • 1/2 cup grated cheddar cheese

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
  3. Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent.
  4. Add the cubed potatoes, carrots, asparagus, peas, and broccoli; mix well.
  5. Sprinkle the flour over the mixture and stir to coat.
  6. Gradually add the chicken broth and milk, stirring until the mixture thickens.
  7. Season with thyme, salt, and black pepper.
  8. Pour the mixture into a greased casserole dish and top with the grated cheddar cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
  2. Let it cool for a few minutes before serving.

Notes

Serve warm with a fresh green salad or crusty bread and consider garnishing with fresh herbs like parsley. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.