Name: Spring Veggie Loaded Chicken Potato Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, diced; 4 medium Yukon gold potatoes, cubed; 1 cup asparagus, chopped; 1 cup broccoli florets; 1 cup cherry tomatoes, halved; ½ cup red onion, sliced; 2 tablespoons olive oil; 1 cup shredded mozzarella cheese; 1 teaspoon garlic powder; 1 teaspoon dried thyme; Salt and black pepper to taste

Hey y'all! If you're searching for an easy, crave-worthy meal that's bursting with color and fresh flavors, this Spring Veggie Loaded Chicken Potato Casserole Recipe is about to become your new go-to. It's the ultimate comfort food for weeknights, potlucks, or any time you crave a hearty, nourishing dinner. The combo of succulent chicken, golden potatoes, and vibrant spring veggies makes this casserole a crowd-pleaser—plus, it's a snap to prepare! Let's get cooking!

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

Brimming with seasonal vegetables for a healthy twist and amazing color.
One-pan, easy prep and cleanup—perfect for busy families.
Protein-packed chicken keeps you full and satisfied for hours.
Super versatile—swap in your favorite spring veggies or make it ahead!
Bubbly, cheesy topping for extra flavor and irresistible texture.

Ingredients for Spring Veggie Loaded Chicken Potato Casserole Recipe

1.5 lbs boneless, skinless chicken breasts, diced
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
1 red bell pepper, chopped
1 cup asparagus, cut into 1-inch pieces
1 cup broccoli florets, chopped
½ cup fresh peas
1 small red onion, diced
3 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup grated Parmesan
½ cup sour cream
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions: How to Make Spring Veggie Loaded Chicken Potato Casserole Recipe

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C).
Grease a 9x13-inch casserole dish with a little olive oil or non-stick spray.

Step 2: Toss the Veggies and Potatoes

In a large bowl, combine the potatoes, red bell pepper, asparagus, broccoli, peas, onion, and garlic.
Drizzle with 1 tablespoon olive oil, sprinkle with half the thyme, oregano, paprika, salt and pepper.
Toss until well coated and transfer to the casserole dish.

Step 3: Prepare the Chicken

In the same bowl, toss diced chicken with the remaining tablespoon of olive oil, thyme, oregano, paprika, salt, and pepper.
Scatter the chicken over the veggies in the casserole dish.

Step 4: Layer Over Cheese and Bake

Dollop sour cream over the casserole and sprinkle evenly with cheddar and Parmesan cheese.
Cover dish with foil and bake for 35 minutes.

Step 5: Finish Baking

Remove foil, increase oven temperature to 425°F (218°C), and bake another 12-15 minutes until cheese is bubbly and golden, and chicken is cooked through.
Remove from oven and let rest for 5 minutes.

Step 6: Serve and Garnish

Garnish with fresh parsley and serve hot.

Notes & Expert Tips for Spring Veggie Loaded Chicken Potato Casserole

For extra crispy potatoes, parboil them for 5 minutes before adding to the casserole (learn about parboiling here).
Chop veggies in uniform sizes for even roasting and perfect texture.
If your casserole browns too quickly, loosely tent with foil in the last minutes of baking.

Variations of Spring Veggie Loaded Chicken Potato Casserole Recipe

Vegetarian: Swap chicken with drained canned chickpeas or extra vegetables like zucchini and carrots.
Low-Carb: Substitute potatoes with cauliflower florets for a lighter twist.
Spicy: Add ½ teaspoon crushed red pepper flakes or diced jalapeño to the vegetable mix.

Required Equipment

9x13-inch casserole dish
Large mixing bowl
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Aluminum foil

Storage for Spring Veggie Loaded Chicken Potato Casserole Recipe

Let leftovers cool, cover tightly, and refrigerate for up to 4 days.
Reheat individual portions in the microwave or cover and bake at 350°F (177°C) until hot (about 15 minutes).
To freeze: Place in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions for Spring Veggie Loaded Chicken Potato Casserole Recipe

Pair with a refreshing green salad and a crusty baguette for a complete meal.
Serve alongside roasted asparagus or simple sautéed greens for extra veggies!
Garnish with extra fresh herbs like dill or chives for a springtime flourish.

Pro Tips for the Best Spring Veggie Loaded Chicken Potato Casserole

Use freshly shredded cheese for superior melt and texture—pre-shredded types can have anti-caking agents that affect taste (read more here).
Don’t skip the resting time—letting the casserole sit ensures easier slicing and creamier texture.
Taste your veggie mixture before baking to adjust seasoning as needed for the best flavor.

FAQ: Spring Veggie Loaded Chicken Potato Casserole Recipe

Can I make this casserole ahead?

Absolutely! Assemble the casserole up to a day ahead, cover, and refrigerate. Add 5-10 minutes to baking time if baking straight from the fridge.

Which other vegetables work well?

Try zucchini, carrots, snap peas, or even baby spinach for extra spring flair and nutrients.

Is it gluten-free?

Yes, this Spring Veggie Loaded Chicken Potato Casserole Recipe is naturally gluten-free. Just double-check your cheese and spices if needed.

Spring Veggie Loaded Chicken Potato Casserole Recipe