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The anticipation of using lighter, brighter items in cooking increases in tandem with the arrival of spring. In this case, my Spring Veggie Loaded Potato and Chicken Casserole becomes useful. The recipe is warm and cozy, and it tastes just like the season. 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. It’s a perfect way to welcome the change of seasons while indulging in those hearty comfort foods!
Even though this substantial dish is delicious on its own, it really comes alive when served with a simple green salad drizzled with vinaigrette. To make it a heartier dinner, try it with some crusty bread for dipping in the creamy sauce. After that, a refreshing lemon sorbet would be the ideal dessert to satisfy your sweet tooth.
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Six servings of a spring vegetable-loaded chicken potato casserole
Recipe Items
oil from olives, 2 teaspoons
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
thyme, dry, 1 teaspoon
half a teaspoon of salt
Black pepper, half a teaspoon
1/4 cup wheat flour
4 ounces of chicken stock
measuring one cup of milk
mixed with half a cup of shredded cheddar cheese
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