Spring Veggie Loaded Chicken Potato Casserole

When spring rolls around, we all get excited to add fresher, brighter ingredients to our meals. That’s where my Spring Veggie Loaded Chicken Potato Casserole comes in handy. It’s a comforting dish bursting with the fresh flavors of the season. Whether you’re hustling through the week or chilling on the weekend, this casserole mixes the heartiness of potatoes and chicken with the lightness of spring veggies. It’s a great way to welcome the new season while still indulging in some cozy comfort food!

This hearty casserole is pretty satisfying by itself, but it’s even better with a simple green salad tossed in vinaigrette for a fresh, crunchy side. If you’re feeling extra hungry, pair it with a crusty piece of bread to dunk into the creamy sauce. And if you’ve got a sweet tooth afterward, a scoop of lemon sorbet makes for a delightful dessert.

Directions

1. Heat the oven to 400°F (200°C).
2. Warm the olive oil in a large skillet over medium heat. Brown the diced chicken until it’s cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the onion, garlic, and potatoes. Cook until the onions are see-through and the potatoes start to soften.
4. Toss in the carrots, asparagus, peas, and broccoli. Cook for about 5 more minutes.
5. Sprinkle the veggies with flour, thyme, salt, and pepper. Stir until everything’s coated in flour.
6. Slowly pour in the chicken broth and milk, stirring constantly until the sauce thickens.
7. Put the chicken back in the skillet. Mix everything together well.
8. Transfer the mixture to a greased baking dish and sprinkle grated cheddar cheese on top.
9. Bake in the preheated oven for 20 minutes, until the top is golden and bubbly.
10. Let it cool for a bit before digging in.