As springtime unfolds, the excitement to incorporate fresher, brighter ingredients into meals grows equally. That’s where my Spring Veggie Loaded Chicken Potato Casserole comes into play. It’s a comforting dish brimming with the vibrant tastes of the season. Perfect for busy weeknights or a cozy weekend meal, this casserole combines the heartiness of potatoes and chicken with the lightness of spring vegetables. It’s a wonderful way to celebrate the new season while still satisfying those comfort food cravings!
This hearty casserole is quite fulfilling on its own, but it pairs beautifully with a simple green salad dressed with vinaigrette to add a fresh, crisp component. For a more substantial meal, consider serving it alongside a crusty piece of bread to dip into the creamy sauce. If you’re in the mood for something sweet afterwards, a light lemon sorbet would be a perfect finish.
Spring Veggie Loaded Chicken Potato Casserole
Servings: 6
Ingredients
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
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup grated cheddar cheese
Directions
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