Spring Veggie-Loaded Chicken Potato Casserole: A Fresh and Wholesome Delight

As the days grow longer and the flowers begin to bloom, there’s no better way to embrace the freshness of spring than with a Spring Veggie-Loaded Chicken Potato Casserole. This dish combines the heartiness of chicken, the comforting texture of potatoes, and the vibrant flavors of seasonal vegetables, creating a wholesome meal that’s perfect for family dinners or gatherings.

Packed with colorful vegetables, lean protein, and a creamy, cheesy sauce, this casserole is as delicious as it is nutritious. Let’s dive into how to make this easy and satisfying dish!

Ingredients

For the Casserole:

• 2 large chicken breasts (boneless, skinless), cooked and shredded
• 4 medium-sized potatoes, peeled and diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 medium onion, chopped
• 1 bell pepper, diced
• 1 cup frozen peas
• 2 cups shredded cheddar cheese (or a blend of your favorite cheeses)

For the Sauce:

• 1 cup heavy cream or milk (for a lighter option)
• ½ cup sour cream
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste

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