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One of the best parts about spring is the increased enthusiasm for using healthier, more vibrant products in cooking. My Spring Veggie Loaded Potato and Chicken Casserole is perfect for that occasion. It’s a warm and hearty meal that’s full of the season’s fresh flavors. This dish is the ideal combination of heavy ingredients like potatoes and chicken with lighter ones like spring veggies; it’s great for weekday dinners or a warm weekend dinner. This is the perfect recipe to welcome fall while still indulging in your favorite comfort foods.
A simple green salad with vinaigrette adds a fresh, crisp element to this rich dish, which is already rather satisfying on its own. Serve it with some crusty bread for dipping into the creamy sauce for a heartier dinner. After that, a refreshing lemon sorbet would be the ideal dessert to satisfy your sweet tooth.
PAID LISTING
Six servings of a spring vegetable-loaded chicken potato casserole
Recipe Items
olive oil, 2 tablespoons
1 pound of diced chicken breasts, 3 cups of peeled and cubed potatoes, 1 big onion, 2 minced garlic cloves, 1 cup of sliced carrots, 1 cup of chopped asparagus, and 1 cup of peas
100 grams of broccoli florets
dried thyme, 1 teaspoon
1/4 teaspoon of salt
one-half teaspoon of black pepper
1/4 cup of white flour
chicken broth, 2 cups
one cup of milk
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