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.
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 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
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.)
- 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.
- 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!
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.
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
