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# **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!
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## **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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