Loaded Veggie Chicken Casserole

Loaded Veggie Chicken Casserole

This casserole is packed with colorful veggies, tender chicken, and a creamy sauce, making it a hearty and satisfying meal.

Ingredients:

• Veggies:
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 1 pint cherry tomatoes
  • 2-3 cloves garlic, minced
  • 2 cups broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cups baby spinach leaves (or other greens like kale)
• Chicken:
  • 3-4 cups cooked chicken (shredded rotisserie chicken works great)
• Sauce:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • Salt and black pepper to taste
• Other:
  • 1 teaspoon dried thyme
  • Fresh parsley (chopped, for garnish, optional)

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the diced bell peppers, onion, and garlic. Cook for 5-7 minutes, or until softened.
3. Steam the broccoli and cauliflower: While the veggies are sautéing, steam the broccoli and cauliflower florets for 5-7 minutes, or until tender-crisp. Alternatively, microwave them in a bowl with a little water for a few minutes.
4. Make the sauce: In the same skillet with the softened veggies, melt butter. Whisk in the flour and cook for 1 minute. Slowly whisk in chicken broth and milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens slightly.
5. Assemble the casserole: In a large bowl, combine the cooked chicken, steamed broccoli and cauliflower, sautéed veggies, spinach, and cooked sauce. Season with salt, pepper, and dried thyme. Pour the mixture into the prepared baking dish.
6. Bake: Sprinkle the top with shredded cheddar cheese. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
7. Garnish and serve: Let the casserole cool slightly before serving. Garnish with chopped fresh parsley, if desired.

Tips:

• For a richer sauce: You can substitute heavy cream for half of the milk in the sauce recipe.
• Customize the veggies: Feel free to add other vegetables you like, such as zucchini, mushrooms, or peas.
• Leftovers: This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Gluten-free option: Use gluten-free flour to make the sauce.
• Make it ahead: You can assemble the casserole ahead of time and store it covered in the refrigerator for up to 24 hours before baking.