Creamy Chicken and Veggie Casserole

Looking for a protein and veggie packed quick and easy weeknight meal that the entire family will love? Look no further! This Creamy Chicken and Veggie Casserole is not only easy but so tasty. It’s macro friendly and can be altered to fit any goals. 

This casserole has 4 different vegetables and is bursting with creamy flavor. 

By making your noodles or rice on the side you can control your servings and options. You can also put chicken cutlets on top to cook vs. directly mixed in for a more accurate protein count. 

For low carb options: use zoodles or cauliflower rice for your base. 

For higher carb options: use your favorite noodles (we love this with egg noodles) or rice. 

creamy chicken and vegetable casserole

Serves 6 (281 grams) with a whopping 30 grams of protein and 4 different types of vegetables. 

Creamy Chicken and Veggie Casserole


6 –  281 gram servings


“ohsnapmacros Creamy Chicken and Veggie Casserole

5 from 9 Reviews


Adjust Servings
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 (10.5 oz can)
1 cup non fat sour cream (250g)
2 tbsp. unsalted butter
1 tsp. minced garlic
1 tsp. paprika
salt and pepper

Nutritional Information

292 Calories
11 Fat (g)
16 Carbs (g)
31 Protein (g)



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.
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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.
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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.
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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.
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Once the mixture is well mixed, add your raw chicken and mix well to combine.
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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.
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Serve alone, over noodles, zoodles, rice or cauliflower rice.
Enjoy and let me know how you like it!
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  • Susan

    This looks amazing! One question though, what is 281 grams in cups?

    • daniellelima

      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.

  • Kim

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

  • Susan

    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!!!!!

  • Michaela

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

  • Kelly

    What size baking dish ??

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