Creamy Chicken and Veggie Casserole

Busy weeknights get a whole lot better with this Creamy Chicken and Veggie Casserole. This comfort food classic has tender chicken, fresh veggies, and a buttery cream sauce making this easy dinner recipe one you won't want to miss. 

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What is a casserole?

Technically, anything prepared in a casserole dish and baked in the oven can be classified as a casserole. If you’re new here you’ll definitely want to check out my other favorite delicious casserole recipes like Mississippi Chicken Casserole Recipe and Cracked Out Tater Tot Casserole.

Choose your vegetables and make it your own!

You can use fresh vegetables or frozen mixed vegetables in this dish. Swap out peppers and mushrooms for a 10 oz. bag of your favorite frozen vegetable mixture. I do think the combination of the peppers, mushrooms, and spinach does have the best flavor though so keep in mind the flavors will change with substitutions. 

Ingredients and Substitutions

These are the main ingredients and substitutes for this creamy chicken casserole. For the full recipe details and cooking instructions see the recipe card below. 

Chicken Breasts: you can substitute with ground meat or store-bought rotisserie chicken. 

Onion

Red Bell Pepper

Frozen spinach: fresh works but frozen is preferred 

Mushrooms 

Cream of mushroom soup: we’re using a can of cream of mushroom, you can use cream of chicken or make your own cream of chicken soup like in this recipe xxx

Sour Cream: you can substitute with greek yogurt as well! 

Butter: salted or unsalted 

How to make this chicken and vegetable casserole

Step 1: prep

Preheat the oven to 375 degrees Fahrenheit. Add the frozen spinach to a bowl of hot water (keep in the packaging) to let thaw while you cook your veggies.

Step 2: cook the veggies

Heat a large pan over medium heat and melt butter. Once the butter has melted add garlic, peppers, onions and mushrooms to the pan and cook. Allow to cook until the onions are translucent and the peppers begin to soften. Approx. 5-10 minutes. Add the thawed and drained spinach. To drain the water from the spinach just simply squeeze it out of the bag or with a cheesecloth. Be careful though the bag can pop and a disaster follows. Mix the spinach in with the vegetables.

Step 3: combine

When the vegetables are done, add cream of mushroom soup, sour cream, paprika, salt and pepper. Once the mixture is well mixed, add your raw chicken and mix well to combine.

Step 4: bake

Spray a large 9×13-inch casserole dish with nonstick spray and add the mixture to the dish. Bake for 20 minutes or until the chicken is fully cooked through and the casserole is bubbly and golden brown. 

How to serve and store chicken and vegetable casserole

Store any leftovers in an airtight container for up to 4-5 days in the refrigerator. Pack in individual portions with your favorite sides and bring with you for lunch throughout the week for an easy meal prep staple. 

Serve alone, over egg noodles, zoodles, rice or cauliflower rice and topped with your favorite toppings like red pepper flakes or parmesan cheese. 

If you like this recipe be sure to check out our other delicious casseroles

• Mississippi Chicken Casserole Recipe
• Brioche French Toast Casserole
• Healthy Green Bean Casserole Recipe
• Turkey Tater Tot Casserole

Creamy Chicken and Veggie Casserole

Danielle Lima

Busy weeknights get a whole lot better with this Creamy Chicken and Veggie Casserole. This comfort food classic has tender chicken, fresh veggies, and a buttery cream sauce making this easy dinner recipe one you won't want to miss. 

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 292 kcal

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Ingredients

  

1x2x3x

• ▢ 1.5 lbs. raw chicken breast, chopped into bite size pieces
• ▢ 1/2 yellow onion, chopped 160g
• ▢ 1  red bell pepper, cut into strips 200g
• ▢ 1 green bell pepper, cut into slices 130g
• ▢ 1 package of frozen spinach, defrosted (10 oz. package) and water drained
• ▢ 2 cups sliced cremini mushrooms 160g
• ▢ 1 can 98% fat free condensed cream of mushroom soup 10.5oz can
• ▢ 1 cup non fat sour cream 250g
• ▢ 2 tbsp. unsalted butter
• ▢ 1 tsp. minced garlic
• ▢ 1 tsp. paprika
• ▢ salt and pepper

Instructions

 

• Pre heat the oven to 375. Slice and chop your veggies. Add the frozen spinach to a bowl of hot water (keep in the packaging) to let thaw while you cook your veggies.
• Heat a large pan over medium heat and add butter to melt. Once the butter has melted add garlic, peppers, onions and mushrooms to the pan and cook. Allow to cook until the onions are translucent and peppers begin to soften. Approx. 5-10 minutes. Add thawed and drained spinach. To drain the water from the spinach just simply squeeze it out of the bag. Be careful though the bag can pop and a disaster follows. Mix the spinach in with the vegetables.
• While the vegetables cook, cut your chicken into bite sized pieces. Alternatively, for tracking purposes, you can cut your chicken into 4 oz. cutlets and place on top at the end to cook vs. mixed in with the vegetables.
• When the vegetables are done, add cream of mushroom soup, sour cream, paprika, salt and pepper. I have left salt and pepper to your discretion, you can always add to the meal if needed.
• Once the mixture is well mixed, add your raw chicken and mix well to combine.
• Spray and baking dish with non stick spray and add the mixture to the dish. Bake at 375 for 20 minutes.

  If you place the chicken on top vs. mixed it be sure to cook until the chicken is fully cooked.
• Serve alone, over noodles, zoodles, rice or cauliflower rice.

  Enjoy and let me know how you like it!

Notes

• Nutritional information is an estimate and will vary with substitutions. 
• Use rotisserie or leftover chicken.

Nutrition

Serving: 281gCalories: 292kcalCarbohydrates: 16gProtein: 31gFat: 11g

Tried this recipe?Let us know how it was!