If you’re craving something that feels like a warm hug on a plate, this Creamy Chicken and Veggie Casserole Recipe is an absolute must-try. It perfectly balances tender chicken, vibrant veggies, and a luscious, creamy sauce that’s both comforting and nourishing. The blend of mushrooms, bell peppers, and spinach not only adds gorgeous color and texture but also boosts the flavor, making every bite irresistibly satisfying. Whether you’re making a cozy family dinner or prepping ahead for a busy week, this casserole delivers endless cozy vibes and memorable meals.
Ingredients You’ll Need
What makes this casserole truly special is how simple, fresh ingredients come together to create a dish bursting with flavor and texture. Each ingredient plays a key role—whether it’s the tender chicken providing protein, the medley of vegetables adding crunch and earthiness, or the smooth creamy sauce bringing everything into perfect harmony.
- Chicken breast (1.5 lbs): Chopped into bite-sized pieces to ensure quick, even cooking and tender bites in every forkful.
- Yellow onion (½, chopped): Adds subtle sweetness and a fragrant base to the sautéed veggies.
- Red bell pepper (1, strips): Brings a bright, slightly sweet crunch and beautiful color contrast.
- Green bell pepper (1, sliced): Offers a mild, fresh flavor balancing the sweetness of its red counterpart.
- Frozen spinach (10 oz, defrosted and drained): Packs in nutrients and earthy greens that meld perfectly with the creamy sauce.
- Cremini mushrooms (2 cups, sliced): Their deep, umami flavor enriches the casserole’s base wonderfully.
- Condensed cream of mushroom soup (1 can, 98% fat free): Creates that signature velvety texture and classic comfort-food feel.
- Non-fat sour cream (1 cup): Adds tanginess and creaminess while keeping the dish lighter.
- Unsalted butter (2 tbsp): Used to sauté vegetables and bring a rich, silky mouthfeel.
- Minced garlic (1 tsp): Infuses a warm, aromatic punch that complements all the ingredients.
- Paprika (1 tsp): Lends a subtle smokiness and a touch of color.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
How to Make Creamy Chicken and Veggie Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). As it warms, get your veggies ready—chop the onion, slice the bell peppers, and mushrooms precisely as directed. For the frozen spinach, place it in its packaging into a bowl of hot water to gently thaw while you prepare everything else.
Step 2: Sauté Vegetables
Heat a large pan over medium heat and melt the butter until it starts to shimmer. Add the minced garlic, onions, bell peppers, and mushrooms. Let them cook until the onions become translucent and the peppers soften slightly, about 5 to 10 minutes. Then, thoroughly squeeze excess water from the spinach before stirring it into the pan, mixing everything until fragrant and evenly warmed through.
Step 3: Prepare the Chicken
While your vegetables are cooking, chop the chicken breast into bite-sized pieces to ensure quick, uniform cooking. If you prefer, you can slice the chicken into neat 4-ounce cutlets—this lets you layer them beautifully on top instead of mixing them in.
Step 4: Combine Ingredients
In the sauté pan, stir in the condensed cream of mushroom soup, sour cream, paprika, salt, and pepper, blending everything to create a luscious, creamy sauce that coats the veggies perfectly. This mixture is the heart of your creamy chicken and veggie casserole recipe, full of comforting flavor and silky texture.
Step 5: Add Chicken
Now gently fold in the raw chicken pieces, ensuring they’re well mixed with the creamy vegetable sauce. If you’re using the cutlets, skip this step and save them to place on top of your casserole later—both methods work beautifully.
Step 6: Assemble and Bake
Spray a baking dish with non-stick spray to make cleanup a breeze. Pour the chicken and veggie mixture evenly into the dish. If you have chosen the cutlet method, arrange those neatly on top. Pop the casserole into your preheated oven and bake for 20 minutes, or until the chicken is cooked through and bubbling hot. The aroma filling your kitchen will be a sure sign that dinner is ready soon.
How to Serve Creamy Chicken and Veggie Casserole Recipe
Garnishes
This casserole shines on its own but can be elevated beautifully with simple garnishes. Fresh chopped parsley or chives add a pop of green freshness and a hint of sharpness that cuts through the creaminess. A little grated Parmesan sprinkled on top just before serving also offers a salty, nutty twist that’s incredibly satisfying.
Side Dishes
While this dish is hearty enough solo, pairing it with light sides can make the meal more balanced and exciting. Fluffy white or brown rice complements the sauce perfectly, soaking up every bit of flavor. For a lighter touch, try serving it alongside roasted zucchini noodles or cauliflower rice—both add a pleasant texture contrast and extra veggies.
Creative Ways to Present
If you want to impress guests or simply shake things up, serve the casserole in individual ramekins for perfectly portioned, charming presentations. Alternatively, layer the components in a clear glass dish so the colorful veggies peek through the creamy sauce, tempting everyone even before the first bite. This casserole offers room to get playful and make every meal feel special.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chicken and veggie casserole keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. Refrigeration helps the flavors meld even more, making the next meal just as delicious as the first.
Freezing
This casserole freezes well, making it a fantastic meal prep option. Cool it completely, then transfer into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 2 months, so you’ll always have a comforting dinner ready when time is tight.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm individual portions in the microwave for 2 to 3 minutes, stirring halfway for even heating. If reheating a full casserole, cover it with foil and bake in a 350°F oven until warmed through, about 20 to 25 minutes. This method keeps the chicken tender and preserves that creamy texture perfectly.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini mushrooms bring a nice earthy flavor, you can swap in button mushrooms, shiitake, or even portobello for a meatier texture. Just slice them similarly to keep the cooking time consistent.
Is it possible to make this casserole dairy-free?
Yes, you can replace the sour cream with a dairy-free alternative like coconut yogurt or cashew cream, and opt for a dairy-free cream of mushroom soup to maintain the creamy consistency while catering to dietary needs.
Can I prepare this casserole ahead of time before baking?
Definitely. You can assemble the entire casserole, cover it with foil, and refrigerate it overnight. When you’re ready, just bake it as directed, adding a few extra minutes if needed to ensure the chicken is cooked through.
What is the best way to ensure the chicken stays juicy?
Using bite-sized pieces helps the chicken cook quickly and evenly, retaining juiciness. Also, avoid overbaking by checking the casserole around the 18-minute mark and removing it once the chicken reaches an internal temperature of 165°F.
Can I add cheese to this casserole?
Cheese is a delicious addition! Stir in some shredded mozzarella or sharp cheddar before baking or sprinkle grated cheese on top in the last 5 minutes of baking to create a golden, bubbly crust that elevates this casserole to the next level.
Final Thoughts
This Creamy Chicken and Veggie Casserole Recipe has honestly become one of my all-time favorites—simple to make yet so flavorful and satisfying. Its comforting creamy texture paired with fresh, vibrant vegetables makes it perfect for any night of the week. I can’t wait for you to try it, share it with loved ones, and hopefully, it brings as much joy to your table as it does to mine!
Print
Creamy Chicken and Veggie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken and Veggie Casserole is a hearty and comforting dish featuring tender chicken breast pieces combined with sautéed bell peppers, onions, mushrooms, and spinach in a rich, creamy mushroom sauce. Baked to perfection, it makes a nutritious and satisfying meal that pairs wonderfully with noodles or rice.
Ingredients
Chicken
- 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)
Sauce & Seasoning
- 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, 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. You can also 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 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
- Make sure to thoroughly squeeze out the excess water from the thawed spinach to avoid a watery casserole.
- You can customize the vegetables to your liking or what you have on hand.
- For an added cheesy topping, sprinkle shredded cheese on the casserole before baking.
- If you prefer, slice chicken into cutlets and lay on top to bake separately rather than mixing in the sauce.
- Serve with gluten-free noodles or cauliflower rice for a low-carb option.
