Spring Veggie Loaded Chicken Potato Casserole

#### Instructions:

**1. Preheat the Oven:**
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray.

**2. Cook the Potatoes:**
In a large pot, bring water to a boil and add the cubed potatoes. Cook for about 8-10 minutes, or until the potatoes are fork-tender. Drain and set them aside.

**3. Sauté the Chicken:**
While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, or until the chicken is no longer pink in the center. Season with salt, pepper, thyme, and rosemary. Remove the chicken from the skillet and set aside.

**4. Sauté the Vegetables:**
In the same skillet, add the chopped onion, garlic, carrots, and green beans. Sauté for about 5-7 minutes, or until the vegetables begin to soften. Add the peas and cook for another 2 minutes. If necessary, add a splash of water to help steam the vegetables. Season with a pinch of salt and pepper.

**5. Make the Creamy Sauce:**
In a separate small saucepan, combine the chicken broth and sour cream. Bring to a simmer, stirring occasionally. If you’d like a thicker sauce, mix the tablespoon of flour with a little water to make a slurry, then add it to the sauce, whisking until it thickens. Once the sauce has reached your desired consistency, remove it from the heat.

**6. Assemble the Casserole:**
In the prepared baking dish, layer the cooked potatoes, sautéed chicken, and vegetables. Pour the creamy sauce evenly over the top, spreading it out with a spatula. Sprinkle the shredded cheddar cheese over the casserole.

**7. Bake the Casserole:**
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. The casserole should be golden and slightly crispy on top.

**8. Garnish and Serve:**
Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and added freshness. Serve warm and enjoy!

#### Tips for the Best Spring Veggie Loaded Chicken Potato Casserole:

– **Use Fresh Veggies:** The spring vegetables in this casserole are the star of the dish, so opt for fresh, seasonal produce like baby carrots, snap peas, and spring onions to bring out the best flavors.

– **Make it a Freezer Meal:** This casserole is great for making ahead and freezing. Simply assemble the casserole (without baking) and cover it tightly with plastic wrap or aluminum foil. Store it in the freezer for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight, then bake as instructed.

– **Add Extra Flavor:** If you enjoy a little kick, consider adding a pinch of red pepper flakes or a dash of hot sauce to the creamy sauce for some heat.

– **Try Different Cheeses:** While cheddar cheese is classic, you can experiment with other cheeses like mozzarella, gouda, or even parmesan for a different flavor profile.

– **Use Rotisserie Chicken:** To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken breasts from scratch. Simply shred or dice the chicken before adding it to the casserole.

#### Why You’ll Love Spring Veggie Loaded Chicken Potato Casserole:

This casserole is the perfect balance of flavors, combining the heartiness of chicken and potatoes with the freshness of spring vegetables. The creamy sauce and melted cheese bring everything together for a satisfying, comforting meal that’s full of nutrients. Plus, it’s a one-pan dish, making clean-up a breeze.

Whether you’re looking to enjoy the best of spring produce or simply need a wholesome, easy dinner option, this Spring Veggie Loaded Chicken Potato Casserole is sure to become a new favorite in your recipe collection. It’s the kind of meal that’s both hearty and light, making it perfect for any season—but especially spring!

Enjoy this delicious, veggie-packed casserole with family and friends, and feel good knowing you’re getting a balanced, flavorful meal in every bite!