Creamy Chicken and Veggie Casserole

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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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Chicken and veggies in a casserole dish.

Why you’ll love this recipe

  • This easy casserole dish is loaded with veggies that even picky eaters will enjoy.
  • Perfect for weeknights, it’s ready in under 30 minutes. 
  • Reheats great making it the perfect meal prep option for your busy week. 
  • A soon-to-be family favorite ultimate comfort food casserole! 

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.

Casserole dish of chicken and veggies.

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. 

Casserole ingredients including mushrooms, peppers, and sour cream.

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.

Collage of cooking casserole ingredients in a skillet.

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. 

Collage of cooking and assembling casserole ingredients.

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. 

Chicken and veggie casserole on a plate.

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

Chicken and veggies in a casserole dish.

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
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 292 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Creamy Chicken and Veggie Casserole

Ingredients
  

  • 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
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14 Comments

  1. 5 stars
    I am not sure why it took me so long to try this one. Another easy, delicious go-to recipe! Ate it plain the first night, and then put the leftovers on top of Barilla Protein Rigatoni the next day. Chefs kiss!

  2. 5 stars
    This recipe is really incredible. It’s all
    You want in a recipe when watching your macros and getting your veggies in. Tastes delicious and I will definitely make this again!

  3. This looks delish! I’m not a huge fan of sour cream, so I would maybe substitute with Greek yogurt, or just omit.

  4. I made this recipe last night and, oh my gosh it was AMAZING!!!! The only thing I did different is that I seasoned the chicken pieces with garlic powder, onion powder, paprika, salt, pepper, and just a smidge of poultry seasoning and then pan fried them in cooking spray. When almost cooked through I added the butter and vegetables with the minced garlic added at the end so as not to burn. I served over rice. This will definitely be on repeat. Thanks for an awesome recipe!!!!!

  5. So excited to make it! I’m tracking my macros. How much spinach? The store I’m shopping at has several size options

    1. I’m not sure, maybe around 1.5. If you’re not measuring / tracking – it’s 6 servings so you can just split the dish by 6.

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