If you’re craving a dish that feels like a warm hug on a chilly day, you’ve got to try this Creamy Chicken and Veggie Casserole Recipe. It’s the perfect blend of tender chicken, vibrant vegetables, and a luscious creamy sauce that brings it all together in pure comfort food harmony. Whether you need a satisfying weeknight dinner or a dish that doubles as great leftovers, this casserole is reliably delicious, indulgent without being heavy, and incredibly easy to make. Trust me, once you dive into this creamy, flavor-packed recipe, it’ll become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a vital role in the texture, taste, and color of your casserole. From fresh bell peppers to savory mushrooms, every element is thoughtfully chosen to build layers of flavor and give that classic creamy feel.
- 1.5 lbs. raw chicken breast, chopped into bite size pieces: Provides lean protein packed with juicy flavor.
- 1/2 yellow onion, chopped (160g): Adds sweetness and depth when cooked down.
- 1 red bell pepper, cut into strips (200g): Brings vibrant color and a touch of natural sweetness.
- 1 green bell pepper, cut into slices (130g): Balances the dish with a slight bitterness and crunch.
- 1 package frozen spinach, defrosted and water drained (10 oz.): Offers a boost of greens without overpowering the flavors.
- 2 cups sliced cremini mushrooms (160g): Imparts a hearty, earthy richness that complements the creamy sauce perfectly.
- 1 can 98% fat free condensed cream of mushroom soup (10.5oz can): The secret to that signature creamy base without too much fat.
- 1 cup non-fat sour cream (250g): Enhances creaminess and tang, balancing the savory notes.
- 2 tbsp. unsalted butter: Gives a silky richness when sautéing the vegetables.
- 1 tsp. minced garlic: Infuses a flavorful punch.
- 1 tsp. paprika: Adds warmth and a gentle smoky hint.
- Salt and pepper, to taste: Essential seasoning to bring every flavor to life.
How to Make Creamy Chicken and Veggie Casserole Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 375°F (190°C) so it’s ready to bake once your casserole is assembled. As the oven warms, chop all your fresh vegetables according to the directions. Meanwhile, thaw the frozen spinach by placing it in a bowl of hot water—this quickens the process, making sure you’re not waiting around and keeps the spinach tender for the casserole’s creamy texture.
Step 2: Sauté Vegetables
Heat up a large pan over medium heat and melt the unsalted butter. Once melted, toss in the minced garlic, then add the chopped bell peppers, onions, and sliced mushrooms. Cook these for about 5 to 10 minutes until the onions turn translucent and the peppers have softened nicely. Be sure to squeeze any excess water from your thawed spinach before adding it to the pan. This step intensifies the veggie flavors and gives your casserole a wonderful foundation of softness and earthiness.
Step 3: Prepare the Chicken
While your vegetables are sautéing, chop the chicken breast into bite-sized pieces. If you prefer a more elegant presentation, you can slice the chicken into 4-ounce cutlets and place them on top of the casserole later, but mixing them in keeps every forkful rich and satisfying.
Step 4: Combine Ingredients
Mix the condensed cream of mushroom soup and non-fat sour cream directly into the cooked vegetables. Sprinkle in the paprika, plus salt and pepper to taste. Stir everything together until a smooth, creamy sauce forms enveloping all the veggies. This step is where that comfort-food magic starts to happen!
Step 5: Add Chicken
Incorporate the raw chicken pieces with the creamy vegetable mixture, stirring well to evenly coat each piece. If you decided to use chicken cutlets instead, skip this step since they’ll be layered on top during assembly.
Step 6: Assemble and Bake
Grease a baking dish with non-stick spray to prevent any sticking and make cleanup easier. Pour your combined chicken and veggie mixture into the dish, or if using cutlets, arrange them attractively on top. Pop the casserole into your preheated oven and bake for about 20 minutes until the chicken is thoroughly cooked and everything is bubbling with creamy goodness.
How to Serve Creamy Chicken and Veggie Casserole Recipe
Garnishes
To elevate your casserole visually and flavor-wise, sprinkle chopped fresh parsley or chives right before serving. A few shavings of parmesan cheese can also melt over the top for an extra savory touch that pairs beautifully with the creamy base.
Side Dishes
This casserole shines on its own but also plays well with a variety of sides. You can serve it over egg noodles, fluffy rice, or for a low-carb option, nestle it atop zucchini noodles or cauliflower rice. Each side choice changes the experience slightly while keeping the meal balanced and satisfying.
Creative Ways to Present
For a family-style gathering, serve the casserole directly from the baking dish so everyone can scoop their favorite portions. Another great idea is to plate individual servings in small cast-iron skillets for a rustic and charming presentation that keeps portions warm and delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, let any leftovers cool completely before transferring them to airtight containers. Stored in the refrigerator, they will keep well for 3 to 4 days, making for easy lunches or quick dinners during the week.
Freezing
This Creamy Chicken and Veggie Casserole Recipe freezes wonderfully. Portion it into freezer-safe containers or wrap the assembled casserole tightly with foil and plastic wrap. It stays fresh for up to 3 months, so you can plan ahead and enjoy comfort food anytime.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to keep that creamy texture intact. Microwaving works, too—just heat in short intervals, stirring occasionally to prevent it from drying out or separating.
FAQs
Can I use other vegetables in this casserole?
Absolutely! While this recipe highlights bell peppers, onions, mushrooms, and spinach, feel free to throw in carrots, peas, or even broccoli. Just adjust cooking times accordingly to keep everything tender and flavorful.
Is there a dairy-free version of this dish?
You can substitute the non-fat sour cream with a dairy-free alternative like coconut cream or cashew cream, and swap the cream of mushroom soup for a dairy-free variety or make your own sauce using vegetable broth and a flour slurry.
Can I use cooked chicken instead of raw?
Yes, using cooked chicken shortens your bake time and makes assembly quicker. Just mix the cooked chicken in with the sautéed veggies and sauce, and bake only long enough to heat everything through and meld the flavors.
How spicy is the casserole?
This recipe is mild and very approachable in flavor. If you love a bit of heat, add a pinch of cayenne pepper or red pepper flakes when combining the sauce ingredients for a gentle kick.
Can I make this casserole gluten-free?
Definitely! Make sure your condensed cream of mushroom soup is gluten-free (many are, but always check labels) or make a homemade version. Serve over gluten-free noodles or rice to keep the meal safe for gluten-sensitive friends and family.
Final Thoughts
There’s something truly comforting about a warm, creamy casserole filled with wholesome chicken and fresh veggies. This Creamy Chicken and Veggie Casserole Recipe hits all the right notes with rich flavors and satisfying textures that feel like a home-cooked hug. Trust me, once you try it, you’ll want to make it again and again—so why wait? Grab those simple ingredients, gather your loved ones, and dive into a meal that’s sure to become a cherished favorite.
Print
Creamy Chicken and Veggie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This creamy chicken and veggie casserole is a comforting, hearty dish combining tender chicken breast with sautéed vegetables and a rich mushroom cream sauce. Perfectly baked to meld flavors, it provides a satisfying meal that’s easy to prepare in under an hour, great for family dinners or meal prep.
Ingredients
Chicken
- 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)
Sauce and Seasoning
- 1 can 98% fat free condensed cream of mushroom soup (10.5 oz. can)
- 1 cup non-fat sour cream (250g)
- 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 up, 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 unsalted butter. Add minced garlic, chopped onions, red and green bell peppers, and sliced cremini mushrooms. Cook for about 5-10 minutes until onions become translucent and peppers soften. Drain the thoroughly thawed spinach by squeezing out excess water, then add it to the pan and mix well with the sautéed vegetables.
- Prepare the Chicken: While vegetables cook, chop chicken breast into bite-sized pieces. Alternatively, slice chicken into 4 oz. cutlets if you prefer placing them on top of the casserole rather than mixing in.
- Combine Ingredients: Stir condensed cream of mushroom soup, non-fat sour cream, paprika, salt, and pepper into the sautéed vegetable mixture until smooth and well combined.
- Add Chicken: Incorporate raw chopped chicken pieces into the vegetable and sauce mixture, stirring to evenly combine. Skip this step if using chicken cutlets.
- Assemble and Bake: Lightly spray a baking dish with non-stick spray. Pour the chicken-vegetable mixture into the dish. If using chicken cutlets, arrange them evenly on top of the mixture instead. Bake in the preheated oven for 20 minutes or until chicken is cooked through (internal temperature of 165°F / 74°C).
- Serve: Serve the casserole warm on its own or over noodles, zucchini noodles, rice, or cauliflower rice for a complete and comforting meal. Enjoy!
Notes
- Ensure the frozen spinach is thoroughly drained to prevent excess water in the casserole.
- Chicken cutlets can be used instead of chopped chicken for a different texture presentation.
- Check chicken doneness with a meat thermometer for safe consumption.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a richer flavor, consider adding shredded cheese on top before baking.
