Creamy Chicken and Veggie Casserole Recipe

I absolutely love this Creamy Chicken and Veggie Casserole Recipe because it s comfort food that feels indulgent without being heavy or complicated. The velvety mushroom and sour cream sauce hugs tender pieces of chicken and a colorful mix of veggies, creating a dish that s both nourishing and satisfying. Whenever I m craving something cozy yet wholesome, this casserole is my go-to.

You ll find that it s perfect for weeknight dinners or when you want to prep something ahead for the week. The flavors meld beautifully after baking, but it also reheats like a charm, making leftovers just as delightful. Plus, it s super versatile-you can throw in your favorite veggies or swap out chicken for a faster rotisserie option, which I ve done plenty of times when I m in a hurry!

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Ingredients You’ll Need

All the ingredients combine to create a creamy, savory casserole that s packed with veggies and lean chicken. Look for fresh bell peppers and mushrooms, and don t skip the sour cream-it s key for that luscious sauce.

• Chicken breast: I find using fresh chicken works best, but leftover or rotisserie chicken is a great shortcut.
• Yellow onion: Adds sweetness and depth when sautéed.
• Red and green bell peppers: These bring color, crunch, and a fresh flavor contrast.
• Frozen spinach: Convenient and easy, just thaw and drain well.
• Cremini mushrooms: Their earthiness pairs perfectly with the creamy sauce.
• Condensed cream of mushroom soup: This is where richness starts; I use the 98% fat-free kind to keep it lighter.
• Non-fat sour cream: My secret ingredient for tang and creaminess without extra fat.
• Unsalted butter: For sautéing and adding a touch of richness.
• Minced garlic: Aromatic and flavorful, it wakes up all the other flavors.
• Paprika: Adds a gentle smoky warmth.
• Salt and pepper: Essential for seasoning just right.

Variations

I love how adaptable this Creamy Chicken and Veggie Casserole Recipe is! Over time, I ve experimented with different veggies and even dairy swaps to suit tastes and dietary needs. Don t hesitate to make it your own.

• Vegetable swaps: Using zucchini or broccoli instead of bell peppers can change up the texture and flavor; I ve found these work wonderfully roasted first.
• Dairy alternatives: For a lighter version, Greek yogurt can replace sour cream; just stir it in gently to avoid curdling.
• Protein options: Try shredded rotisserie chicken or turkey breast for an easy shortcut that still tastes great.
• Spice it up: A pinch of cayenne or smoked paprika amps up the smoky flavor-my family loves this twist!

How to Make Creamy Chicken and Veggie Casserole Recipe

Step 1: Prep and Sauté Your Veggies

First things first, preheat your oven to 375°F so it s ready when you are. While it s heating up, chop the onion, slice the bell peppers into strips, and clean those mushrooms. Pop the frozen spinach in a bowl of hot water to thaw-it speeds things up and makes draining easier. In a large pan, melt your butter over medium heat, then add garlic, peppers, onions, and mushrooms. Cook until onions turn translucent and peppers soften, around 5 to 10 minutes. Next, squeeze out as much water as you can from the thawed spinach before adding it to the pan and mixing everything well.

Step 2: Prepare the Chicken

While your veggies are cooking, chop the chicken breast into bite-sized pieces. If you want, you can slice the chicken into larger cutlets and lay them on top of the casserole later-that s a nice way to keep the chicken pieces more distinct. For this recipe, I usually mix the bite-sized pieces right into the creamy veggie sauce for a cozy, uniform texture.

Step 3: Mix the Sauce and Combine

Once the vegetables are ready, stir in the condensed cream of mushroom soup, sour cream, paprika, salt, and pepper. Mix until everything s smooth and just mingling together-this sauce is what makes the casserole so creamy and flavorful. Then, fold in the raw chicken pieces, coating them in that luscious sauce. If you went with cutlets, skip this step and place them on top of your veggie mixture in the baking dish.

Step 4: Bake to Perfection

Spray a baking dish with non-stick spray to keep things hassle-free, then pour your creamy chicken and veggie mixture inside. Pop it into the oven and bake at 375°F for about 20 minutes. If you placed chicken cutlets on top, make sure the chicken is cooked through before serving-using a meat thermometer or cutting into a piece helps. The casserole should be bubbly and lightly golden around the edges when done.

Step 5: Serve and Enjoy

I like serving this casserole straight from the dish, but it s equally delicious over noodles, cauliflower rice, or even steamed rice to soak up all that creamy goodness. It s a crowd-pleaser every time and perfect when you want a filling meal that feels a little fancy but comes together easily.

How to Serve Creamy Chicken and Veggie Casserole Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives on top for a pop of color and a fresh note that brightens up the creamy casserole. A little grated Parmesan or shredded cheddar cheese also makes a lovely melty garnish if you re in the mood to amp up the cheesy factor.

Side Dishes

To balance the richness, I like pairing this casserole with a crisp green salad with vinaigrette or some roasted Brussels sprouts. Sometimes, simple garlic bread or warm dinner rolls help soak up the sauce and complete the meal.

Creative Ways to Present

For special occasions, I ve served this casserole in individual ramekins topped with a sprinkling of toasted breadcrumbs for crunch-everyone loves having their own personal creamy chicken bake. You can also layer thin slices of cooked potatoes or zucchini on top before baking for a pretty layered casserole look.

Make Ahead and Storage

Storing Leftovers

I like to portion out leftovers in airtight containers and keep them in the fridge for up to 3 days. This casserole reheats beautifully without drying out, especially covered loosely with foil in the microwave or oven.

Freezing

Freezing this casserole works great if you prepare it ahead of time but don t want to bake it right away. Just cool it completely, then freeze in freezer-safe containers. When ready, thaw overnight in the fridge and bake as directed, adding extra time if needed.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil, for about 15-20 minutes or until warmed through. I find this method keeps the sauce creamy and the chicken tender, avoiding the rubbery texture that sometimes comes from microwaving.

FAQs

Final Thoughts

This Creamy Chicken and Veggie Casserole Recipe has become a favorite in my household because it hits all the marks: easy prep, comforting flavor, and loads of wholesome veggies packed in. I love how it brings everyone to the table, eager for seconds. If you re looking for a recipe that s straightforward but feels special, you ll enjoy making (and eating) this one as much as I do. Give it a try-you might just find your new weeknight staple!

Creamy Chicken and Veggie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 94 reviews

• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This Creamy Chicken and Veggie Casserole features tender chicken breast combined with sautéed bell peppers, onions, mushrooms, and spinach in a rich and creamy mushroom soup and sour cream sauce. Baked to perfection, this comforting dish is a perfect nutritious meal on its own or served over your choice of noodles, rice, or zucchini noodles.

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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 package)
• 2 cups sliced cremini mushrooms (160g)

Sauces and Dairy

• 1 can 98% fat free condensed cream of mushroom soup (10.5 oz 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. Slice and chop the onion, red and green bell peppers, and mushrooms. Place the frozen spinach (still sealed) into a bowl of hot water to thaw while prepping the other ingredients.
2. Sauté Vegetables: Heat a large pan over medium heat and melt the unsalted butter. Add the minced garlic, chopped onions, sliced bell peppers, and mushrooms. Cook for about 5-10 minutes until the onions are translucent and the peppers start to soften. Squeeze the thawed spinach to drain excess water and add it to the pan. Mix well to combine all vegetables.
3. Prepare the Chicken: While the vegetables cook, chop the raw chicken breast into bite-sized pieces. (Alternatively, slice into 4 oz cutlets for layering on top later.)
4. Combine Ingredients: Add the cream of mushroom soup, non-fat sour cream, paprika, salt, and pepper to the sautéed vegetables. Stir thoroughly until the sauce is smooth and well combined.
5. Add Chicken: Stir the chopped raw chicken into the creamy vegetable mixture until evenly distributed. (If using cutlets, skip this step and layer them on top in the baking dish.)
6. Assemble and Bake: Spray a baking dish with non-stick spray. Pour or spread the mixture into the dish. If you used cutlets, place them on top. Bake in the preheated oven at 375°F for 20 minutes, or until the chicken is fully cooked through.
7. Serve: Let the casserole cool slightly then serve on its own or over noodles, zucchini noodles, rice, or cauliflower rice. Enjoy your creamy, hearty meal!

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Notes

• Nutritional information is an estimate and may vary with ingredient substitutions.
• For convenience, substitute rotisserie or leftover cooked chicken instead of raw chicken to save time.

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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