Description
This creamy chicken and veggie casserole is a comforting and hearty dish perfect for a wholesome family meal. It features tender chicken breast simmered with a medley of sautéed vegetables, creamy mushroom soup, and non-fat sour cream, baked to golden perfection. Ideal for those who enjoy a balanced, flavorful casserole loaded with colorful bell peppers, spinach, mushrooms, and a rich, savory sauce.
Ingredients
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.)
- 2 cups sliced cremini mushrooms (160g)
Dairy & Sauces
- 1 can 98% fat free condensed cream of mushroom soup (10.5oz can)
- 1 cup non-fat sour cream (250g)
- 2 tbsp. unsalted butter
Spices & Seasonings
- 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, 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 butter. Add the minced garlic, chopped peppers, onions, and sliced mushrooms. Cook for about 5-10 minutes until onions are translucent and peppers have softened. Drain the thawed spinach thoroughly by squeezing out excess water, then add it to the pan and mix well with the vegetables.
- Prepare the Chicken: While the vegetables cook, chop the chicken breast into bite-sized pieces. Alternatively, slice the chicken into 4 oz cutlets if you prefer to place them on top of the casserole later instead of mixing them in.
- Combine Ingredients: Stir together the cream of mushroom soup, sour cream, paprika, salt, and pepper into the sautéed vegetables until the sauce is well combined and smooth.
- Add Chicken: Incorporate the raw chicken pieces into the vegetable and sauce mixture, stirring until evenly combined. If using the cutlet method, skip this step.
- Assemble and Bake: Spray a baking dish with non-stick spray. Pour the chicken and vegetable mixture into the dish. If using chicken cutlets, arrange them on top of the mixture. Bake in the preheated oven for 20 minutes, or until the chicken is fully cooked through.
- Serve: Serve the casserole warm on its own or over your choice of noodles, zucchini noodles, rice, or cauliflower rice for a complete meal. Enjoy your creamy, comforting casserole!
Notes
- You can choose to mix the chicken pieces into the sauce or place whole chicken cutlets on top of the casserole before baking for a different texture.
- Ensure the frozen spinach is thoroughly drained to avoid excess liquid in the casserole.
- This dish pairs well with various sides such as noodles, cauliflower rice, or steamed rice to make a complete meal.
- For easier cleanup, use a baking dish sprayed with non-stick spray before assembling.
- Adjust the seasoning to your taste; paprika adds a mild smoky flavor but can be adjusted or omitted.
