Spring Veggie Loaded Chicken Potato Casserole

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Welcome spring to your dinner table with this hearty and wholesome Spring Chicken and Veggie Potato Casserole. Packed with juicy chicken, garden-fresh vegetables, tender potatoes, and a creamy herb-infused sauce, this one-pan wonder is a complete meal the whole family will love.

Why You’ll Love This Recipe:

• Loaded with fresh spring vegetables

• Rich in lean protein and essential nutrients

• Easy weeknight dinner recipe with minimal cleanup

• Family-friendly and freezer-friendly

• Uses affordable, wholesome ingredients for high-value meals

Ingredients Breakdown

For the Loaf:

• Biscuit mix (2 cups) – A quick base (like Bisquick) that gives this loaf a tender, biscuit-like crumb.

• Sharp cheddar cheese (1 cup, freshly shredded) – Melts into the loaf for gooey pockets of bold, cheesy flavor.

• Cold water (⅔ cup) – Binds the mix without over-activating the gluten, keeping the loaf light and soft.

For the Seasoned Butter Topping:

• Butter (¼ cup, melted) – Adds richness and that signature glossy finish.

• Garlic powder (½ teaspoon) – Infuses the loaf with savory depth.

• Dried parsley (1 teaspoon) – For color and a hint of herbiness.

• Salt (¼ teaspoon) – Enhances all the flavors.

• Onion powder (¼ teaspoon) – Adds a subtle sweet-savory background note.

• Cayenne pepper (pinch, optional) – A gentle kick that complements the cheese (skip or adjust to taste).

Tips and Tricks:

• Use rotisserie chicken to save time on prep.

• Cut vegetables uniformly to ensure even cooking.

• Swap regular potatoes with sweet potatoes for added fiber and a touch of sweetness.

• Stir in 1–2 tablespoons of cream cheese or Greek yogurt for a creamier texture.

Variations and Customizations:

• Make it vegetarian: Skip the chicken and add chickpeas or tofu for protein.

• Go dairy-free: Use plant-based milk and cheese alternatives.

• Add spice: Include a pinch of red pepper flakes or paprika for a kick.

• Low-carb version: Substitute potatoes with cauliflower florets.

Pairing Suggestions:

Serve this casserole with:

• A crisp green salad with lemon vinaigrette

• Whole grain rolls or crusty artisan bread

• A refreshing cucumber-yogurt side dish

Storage Instructions:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze in portions for up to 2 months.

• Reheat: Bake at 350°F or microwave until heated through.

Popular Questions:

Can I prepare this casserole in advance?

Yes! Assemble the casserole a day ahead, refrigerate it covered, and bake when ready.

What’s the best substitute for cheddar cheese?

You can use Monterey Jack, Colby, or a blend of mozzarella and Parmesan.

Can I use frozen vegetables?

Absolutely. Just thaw and drain them before adding to the skillet to avoid excess moisture.

Spring Veggie Loaded Chicken Potato Casserole

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• Author: easysweetmeal
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

All the garlicky, buttery, cheesy goodness of Red Lobster’s famous biscuits—baked into one easy, sliceable loaf! Fluffy, golden, and packed with cheddar and herbs. Perfect with soups, seafood, or enjoyed warm on its own

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 lb chicken breasts, diced

• 3 cups potatoes, peeled and cubed

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 cup carrots, sliced

• 1 cup asparagus, chopped

• 1 cup peas

• 1 cup broccoli florets

• 1 teaspoon dried thyme

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• ½ cup shredded cheddar cheese

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Instructions

1. Preheat and Prep

• Preheat your oven to 400°F (200°C).

• Lightly grease a large 9×13-inch baking dish and set aside.

2. Cook the Chicken

• In a large skillet, heat olive oil over medium heat.

• Add the diced chicken and cook for 5–7 minutes, or until browned and cooked through.

• Remove chicken from skillet and set aside.

3. Sauté the Base Vegetables

• In the same skillet, add chopped onions, garlic, and cubed potatoes.

• Cook for 5 minutes, stirring occasionally, until onions are soft and potatoes begin to brown.

4. Add Spring Vegetables

• Stir in carrots, asparagus, peas, and broccoli.

• Cook for another 5 minutes until slightly tender.

5. Make the Creamy Sauce

• Sprinkle the flour evenly over the vegetables. Add thyme, salt, and pepper.

• Stir well until the vegetables are evenly coated with the flour and spices.

6. Add Liquids and Simmer

• Gradually pour in chicken broth and milk while stirring to avoid lumps.

• Bring to a simmer and cook until the sauce thickens, about 3–4 minutes.

7. Combine and Assemble

• Return the cooked chicken to the skillet and stir to combine evenly.

• Transfer the entire mixture into the prepared baking dish.

• Sprinkle the top with cheddar cheese.

8. Bake Until Bubbly

• Bake uncovered for 20 minutes, or until the top is golden and bubbly.

9. Cool and Serve

• Let the casserole cool for 5 minutes before serving. Enjoy warm.

Notes

This spring chicken and veggie casserole is a fantastic way to enjoy seasonal produce while keeping your meals easy, affordable, and nutritious

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• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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