Hearty Family Veggie and Chicken Casserole

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup frozen peas, thawed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
3. Add chicken pieces to the skillet and cook until no longer pink, about 5-7 minutes. Season with dried thyme, black pepper, and salt to taste.
4. In a large bowl, combine the cooked chicken with broccoli florets, sliced carrots, and thawed peas.
5. In a separate bowl, whisk together the condensed cream of mushroom soup, milk, and sour cream until smooth. Pour the sauce over the chicken and vegetables and stir to coat evenly.
6. Transfer the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top.
7. Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
8. Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.

Chef tips

• For a dairy-free version, substitute the sour cream with plain coconut yogurt and use dairy-free cheese or nutritional yeast.
• You can swap cream of mushroom soup for cream of chicken or cream of celery soup depending on preference.
• If fresh vegetables are not available, frozen broccoli and carrots work great and save prep time.
• To add extra flavor, sprinkle some paprika or smoked paprika on top before baking.