Description
This creamy chicken and veggie casserole is a comforting and hearty dish perfect for a family dinner. It features tender chicken breast pieces combined with sautéed bell peppers, onions, mushrooms, and spinach, all enveloped in a rich sauce made from cream of mushroom soup and non-fat sour cream. Baked to perfection, this casserole offers a delicious balance of protein and vegetables, making it a wholesome and satisfying meal.
Ingredients
Scale
Protein
- 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 (10.5 oz can)
- 1 cup non-fat sour cream (250g)
- 2 tbsp. unsalted butter
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 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 substitute the raw chicken pieces with chicken cutlets placed on top for a different presentation.
- Ensure the frozen spinach is well-drained to prevent excess moisture in the casserole.
- For a richer flavor, feel free to use regular sour cream instead of non-fat, though this will increase the calorie content.
- Adjust seasoning with salt and pepper according to your taste preferences.
- This recipe can be paired nicely with a light salad or steamed vegetables for added greens.
