Name: Spring Veggie Loaded Chicken Potato Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 1.5 lbs baby potatoes, halved; 1 cup asparagus, cut into 1-inch pieces; 1 cup sugar snap peas, trimmed and halved; 1 cup cherry tomatoes, halved; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 2 teaspoons dried Italian herbs; 1 teaspoon garlic powder; Salt and black pepper to taste

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Hey y'all! Ready to bring some sunshine to your dinner table? This Spring Veggie Loaded Chicken Potato Casserole is packed with vibrant, crisp spring vegetables, juicy chicken, and creamy potatoes all baked to bubbly perfection. It’s the ultimate comfort dish that’s hearty enough for cozy weeknight dinners, yet colorful and fresh for special gatherings. Let’s get cooking!

Why You'll Love This Spring Veggie Loaded Chicken Potato Casserole

Quick prep and easy cleanup make it perfect for busy weeknights.
Loaded with nutrient-rich spring vegetables for a healthy twist.

Creamy, cheesy, and packed with savory flavors everyone loves.
Flexible—swap in your favorite veggies or add a touch of spice!
Perfect for meal prep, leftovers are just as delicious the next day.

Spring Veggie Loaded Chicken Potato Casserole Ingredients

2 cups cooked chicken breast, shredded or cubed
1 ½ lbs Yukon Gold potatoes, diced into 1-inch pieces
1 cup asparagus, chopped into 1-inch pieces

1 cup carrots, thinly sliced
1 cup fresh or frozen peas
½ cup red bell pepper, diced

1 small red onion, diced
1 ½ cups shredded cheddar cheese
½ cup sour cream

½ cup low-sodium chicken broth
2 tablespoon olive oil
2 cloves garlic, minced

1 teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt

½ teaspoon black pepper
Fresh parsley, chopped (for garnish)

How to Make Spring Veggie Loaded Chicken Potato Casserole

Step 1: Prep the Ingredients

Preheat your oven to 400°F (205°C). Grease a 9x13-inch casserole dish.

Dice potatoes into 1-inch cubes. Chop and prep all veggies as listed above.

Step 2: Toss and Layer

In a large bowl, toss potatoes, carrots, asparagus, peas, bell pepper, red onion, and garlic with olive oil, thyme, oregano, salt, and black pepper.
Spread half the veggie mixture in the bottom of the prepared casserole dish.

Layer cooked chicken evenly on top, then cover with remaining veggie mixture.

Step 3: Mix the Sauce

In a small bowl, whisk together sour cream and chicken broth until smooth.
Pour the sauce evenly over the casserole.

Step 4: Bake to Perfection

Cover the dish with foil and bake for 35 minutes.
Remove foil, sprinkle shredded cheddar cheese evenly over the top.
Bake uncovered for another 10-15 minutes, or until cheese is melted and bubbly and potatoes are fork-tender (total bake time: 45-50 minutes).

Step 5: Serve

Let casserole rest for 5 minutes before garnishing with fresh parsley and serving warm.

Notes for the Best Spring Veggie Loaded Chicken Potato Casserole

For extra creamy texture, swap half the cheddar for Monterey Jack.
Cut potatoes and veggies uniformly for even cooking; check out this vegetable-cutting guide.

Use rotisserie chicken for even quicker prep or try poaching your own following this poaching tutorial.

Spring Veggie Loaded Chicken Potato Casserole Variations

Low-Carb: Swap potatoes for cauliflower florets.
Vegetarian: Omit the chicken and add extra beans or chickpeas.

Spicy: Add ½ teaspoon crushed red pepper flakes or chopped jalapeños.

Required Equipment for Spring Veggie Loaded Chicken Potato Casserole

9x13-inch casserole dish
Large mixing bowl

Sharp chef’s knife
Cutting board
Measuring cups and spoons

Foil

Storage Instructions for Spring Veggie Loaded Chicken Potato Casserole

Cool casserole completely before transferring to an airtight container.
Refrigerate for up to 4 days. Reheat in oven at 350°F (175°C) until warmed through.

Freeze (tightly wrapped) for up to 2 months. Thaw overnight in fridge before reheating.

Serving Recommendations & Pairings

Pair with a fresh green salad or healthy spring salad for a balanced meal.
Serve with crusty bread or a side of steamed green beans.

Add a crisp white wine like Sauvignon Blanc for a special touch.

Pro Tips for the Best Spring Veggie Loaded Chicken Potato Casserole

Cut all ingredients to similar sizes for even cooking and the perfect bite.
Let casserole rest before slicing; this helps it set for neater servings.

Choose fresh, in-season veggies for maximum flavor (learn more about seasonal produce).

Spring Veggie Loaded Chicken Potato Casserole FAQ

Can I make this casserole ahead of time?: Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking as instructed.
What other cheese can I use?: Try mozzarella, Monterey Jack, or a blend of your favorites for a different flavor and melt.
Can I use sweet potatoes instead of Yukon Gold?: Yes, sweet potatoes add a delicious sweetness and work great in this recipe!

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

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Spring Veggie Loaded Chicken Potato Casserole