Creamy Chicken and Veggie Casserole
Serves 6
15 mins prep
35 mins cook
0 mins total
Busy weeknights get a whole lot better with this Creamy Chicken and Veggie Casserole. This comfort food classic has tender chicken, fresh veggies, and a buttery cream sauce making this easy dinner recipe one you won't want to miss.
Pre heat the oven to 375. Slice and chop your veggies. Add the frozen spinach to a bowl of hot water (keep in the packaging) to let thaw while you cook your veggies.
Heat a large pan over medium heat and add butter to melt. Once the butter has melted add garlic, peppers, onions and mushrooms to the pan and cook. Allow to cook until the onions are translucent and peppers begin to soften. Approx. 5-10 minutes. Add thawed and drained spinach. To drain the water from the spinach just simply squeeze it out of the bag. Be careful though the bag can pop and a disaster follows. Mix the spinach in with the vegetables.
While the vegetables cook, cut your chicken into bite sized pieces. Alternatively, for tracking purposes, you can cut your chicken into 4 oz. cutlets and place on top at the end to cook vs. mixed in with the vegetables.
When the vegetables are done, add cream of mushroom soup, sour cream, paprika, salt and pepper. I have left salt and pepper to your discretion, you can always add to the meal if needed.
Once the mixture is well mixed, add your raw chicken and mix well to combine.
Spray and baking dish with non stick spray and add the mixture to the dish. Bake at 375 for 20 minutes.
If you place the chicken on top vs. mixed it be sure to cook until the chicken is fully cooked.
Serve alone, over noodles, zoodles, rice or cauliflower rice.
Enjoy and let me know how you like it!