Spring Veggie Loaded Chicken Potato Casserole

Spring Veggie Loaded Chicken Potato Casserole Recipe

As the seasons change and fresh spring vegetables become abundant, there’s no better way to enjoy the flavors of the season than with a comforting and nutritious dish. Spring Veggie Loaded Chicken Potato Casserole combines tender chicken, crisp spring vegetables, and creamy potatoes into a one-pan casserole that’s both satisfying and full of vibrant flavors. It’s a perfect meal for busy weeknights, family gatherings, or as a make-ahead dish for meal prepping.

Ingredients:

• 2 large chicken breasts, diced
• 4 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen peas)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 1 cup chicken broth
• 1 tablespoon flour (optional, for thickening)
• 1 tablespoon fresh parsley, chopped (for garnish)

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