Description
A creamy and flavorful chicken and veggie casserole that’s hearty, nutritious, and perfect for a comforting weeknight dinner. Made with tender chicken, vibrant vegetables, and a creamy sauce, this dish pairs wonderfully with rice, noodles, or zoodles.
Ingredients
Units
Scale
Proteins
-
- 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 of frozen spinach, defrosted (10 oz. package) and water drained
- 2 cups sliced cremini mushrooms (160g)
Sauces and Dairy
-
- 1 can 98% fat free condensed cream of mushroom soup (10.5oz can)
- 1 cup non-fat sour cream (250g)
Spices and Other Ingredients
- 2 tbsp. unsalted butter
- 1 tsp. minced garlic
- 1 tsp. paprika
- Salt and pepper, to taste
Instructions
- Preheat and Prep: Preheat the oven to 375°F. Slice and chop your vegetables. Place the frozen spinach (still in packaging) into a bowl of hot water to thaw while you prepare the other ingredients.
- Sauté Vegetables: Heat a large pan over medium heat and melt the butter. Once melted, add the garlic, peppers, onions, and mushrooms. Cook until the onions become translucent and the peppers begin to soften, approximately 5-10 minutes. Once softened, add the thawed and drained spinach. To drain the water from the spinach, squeeze it out of the bag carefully to avoid any spills. Mix the spinach well with the other vegetables.
- Prepare the Chicken: While the vegetables are cooking, cut the chicken breast into bite-sized pieces. For tracking purposes, you can alternatively slice the chicken into 4 oz. cutlets and place them on top of the casserole later instead of mixing them in.
- Combine Ingredients: Once the vegetables are cooked, stir in the cream of mushroom soup, sour cream, paprika, salt, and pepper. Mix well until the sauce is smooth and well combined.
- Add Chicken: Stir the raw chicken into the vegetable and sauce mixture until evenly combined. If using the cutlet method, skip this step and place the cutlets on top of the mixture in the baking dish later.
- Assemble and Bake: Spray a baking dish with non-stick spray and pour the mixture into the dish. Bake at 375°F for 20 minutes. If using the cutlet method, ensure the chicken is fully cooked through before serving.
- Serve: Serve the casserole on its own or over noodles, zoodles, rice, or cauliflower rice. Enjoy!
Notes
- Nutritional information is an estimate and will vary with ingredient substitutions.
- For convenience, substitute rotisserie or leftover chicken in place of raw chicken.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 calories per serving
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 78mg
