Casseroles are a classic, hearty meal that offers a delicious balance of protein, vegetables, and cheese. This Cheesy Chicken and Vegetable Casserole features a mix of tender chicken fillet, earthy mushrooms, wholesome potatoes, and vibrant broccoli, all topped with a cheesy, creamy finish. Flavored with aromatic smoked paprika, Provencal herbs, and curry, this dish is perfect for a family dinner, potluck, or meal prepping. It’s a nutritious and satisfying dish that’s relatively easy to prepare, making it a go-to recipe for those busy weeknights.

Full Recipe:

Ingredients

To make this Cheesy Chicken and Vegetable Casserole, you’ll need the following:

• 1 broccoli
• 2 eggs
• 2 spoons of sour cream
• 5-6 pieces of potatoes
• 1 red onion
• 2 cloves of garlic
• 1 chicken fillet (approximately 200-250g)
• 200 grams of mushrooms
• A bunch of parsley
• 1 pepper (red, yellow, or green)
• 100 grams of cheese (mozzarella or cheddar, grated)
• 30 grams of butter
• Smoked paprika (to taste)
• Provencal herbs (to taste)
• Curry powder (to taste)
• Salt (to taste)
• Black pepper (to taste)

Steps to Make the Casserole

Step 1: Prepare the Vegetables

1. Broccoli: Wash and chop the broccoli into small florets. Set them aside for later.
2. Potatoes: Peel the potatoes and cut them into thin slices or cubes. You can pre-cook the potatoes by boiling them for 10 minutes to soften them slightly before adding them to the casserole. Drain and set aside.
3. Onion and Garlic: Dice the red onion and finely chop the garlic cloves. Both will be sautéed for flavor.
4. Pepper: Dice the pepper into small pieces.
5. Mushrooms: Clean and slice the mushrooms into bite-sized pieces.

Step 2: Prepare the Chicken

1. Chicken Fillet: Cut the chicken fillet into small cubes or strips. Season the chicken pieces with a pinch of salt, black pepper, smoked paprika, curry powder, and Provencal herbs for a well-balanced flavor.
2. In a pan, melt the butter over medium heat. Sauté the seasoned chicken for 5-6 minutes until it’s golden on the outside but not fully cooked through, as it will continue cooking in the oven.

Step 3: Sauté the Vegetables

1. In the same pan where you cooked the chicken, add a bit of olive oil if necessary, and sauté the onions and garlic until translucent and fragrant (about 3 minutes).
2. Add the mushrooms and cook until they release their moisture and start to brown slightly, about 5-6 minutes. Add the diced peppers to the mixture and cook for another 2 minutes. Season the vegetables with a pinch of salt, black pepper, and smoked paprika.

Step 4: Prepare the Egg Mixture

1. In a small bowl, beat the eggs with 2 tablespoons of sour cream. This mixture will help bind the ingredients together in the casserole.
2. Add a pinch of salt, black pepper, and some Provencal herbs to the egg mixture for added flavor.

Step 5: Assemble the Casserole

1. Layering: Preheat the oven to 180°C (350°F). In a greased baking dish, start by layering the potatoes at the bottom. Next, evenly distribute the sautéed vegetables (onions, mushrooms, peppers) on top of the potatoes.
2. Chicken and Broccoli: Add the cooked chicken pieces and raw broccoli florets on top of the vegetable layer.
3. Egg Mixture: Pour the egg and sour cream mixture over the casserole, ensuring it spreads evenly across the ingredients.
4. Cheese Topping: Finally, sprinkle the grated cheese over the top for that delicious cheesy crust.

Step 6: Bake the Casserole

1. Place the assembled casserole into the preheated oven and bake at 180°C (350°F) for about 25-30 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
2. If you prefer an extra-crispy top, you can turn on the broiler for the last 3-5 minutes of cooking.

Step 7: Serve

Once baked to perfection, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and serve warm. The casserole pairs beautifully with a side of green salad or crusty bread.

Nutrition Facts (Per Serving)

This casserole is not only delicious but also provides a balanced mix of nutrients:

• Calories: 380 kcal
• Protein: 25 g
• Fat: 18 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Calcium: 180 mg
• Vitamin C: 90 mg

The combination of chicken breast, vegetables, and cheese gives this dish a good balance of protein, healthy fats, and essential vitamins, particularly Vitamin C from the broccoli and bell peppers, and calcium from the cheese.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese?
   • Yes! You can use any melting cheese such as cheddar, gouda, or a mix of cheeses for a richer flavor.
2. Can I make this casserole vegetarian?
   • Absolutely! Simply omit the chicken and add more vegetables like zucchini, spinach, or sweet potatoes. You could also add plant-based protein alternatives like tofu or tempeh.
3. Can I prepare this casserole ahead of time?
   • Yes, you can assemble the casserole in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it well with plastic wrap or foil.
4. Can I freeze the casserole?
   • Yes, this casserole can be frozen. Bake it first, let it cool completely, and then freeze it in an airtight container. It can be stored in the freezer for up to 2 months. Reheat it in the oven at 180°C (350°F) until warmed through.

Tips for Making the Best Chicken and Vegetable Casserole

1. Pre-cook the potatoes: Boiling the potatoes for a few minutes before adding them to the casserole ensures that they cook evenly and soften during baking.
2. Don’t overcook the chicken: Sauté the chicken just until it’s golden on the outside. Overcooking at this stage can make it dry, as it will continue to cook in the oven.
3. Add fresh herbs: For extra freshness, add chopped parsley, dill, or chives before serving to enhance the flavor and color of the dish.
4. Customize the vegetables: Feel free to swap out the vegetables according to what you have on hand. Zucchini, spinach, or sweet potatoes would make excellent additions or substitutions.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven.
• Freezing: You can freeze the casserole after baking. Allow it to cool completely before wrapping it in foil or placing it in an airtight container. It will keep in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.

Conclusion

This Cheesy Chicken and Vegetable Casserole is a hearty, flavorful dish that’s perfect for family meals, meal prep, or a comforting dinner. Loaded with protein-packed chicken, vibrant vegetables, and a creamy, cheesy topping, it’s both nutritious and satisfying. Plus, the added flavors of smoked paprika, Provencal herbs, and curry give the dish an aromatic twist that will keep everyone coming back for more. Whether you’re making it for a cozy weeknight meal or preparing it in advance for busy days, this casserole is sure to become a household favorite. Enjoy!