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
Scale
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.
