Spring Veggie Loaded Chicken Potato Casserole – Easy and Delicious
A delicious and easy recipe for a chicken potato casserole loaded with spring veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups diced potatoes
- 1 pound cooked, shredded chicken
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the potatoes, chicken, broccoli, bell peppers, corn, cheese, and seasonings.
- Pour in the chicken broth and olive oil, mixing well.
- Transfer the mixture to a greased baking dish.
- Bake for 30-35 minutes or until the potatoes are fork-tender.
- Serve warm.
Notes
- Feel free to add any other spring vegetables you enjoy.
- This casserole can be assembled ahead of time and baked when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Spring Veggie Loaded Chicken Potato Casserole