Creamy Chicken and Vegetable Casserole

1Preheat the oven to 375°F (190°C).

2Peel and chop the onions (2), carrots (2), potatoes (4), and zucchinis (2) into bite-sized pieces.

3Cut the chicken breasts (2) into small chunks.

4In a large skillet, heat some oil over medium heat.

5Add the chopped onions (2) and carrots (2) to the skillet and sauté until they are softened, about 5 minutes.

6Add the chicken chunks to the skillet and cook until they are no longer pink, about 8-10 minutes.

7Season the mixture with salt and pepper to taste.

8In a separate bowl, mix the sour cream (1 cup) and cheese (1 cup) together.

9Grease a baking dish with oil.

10Layer half of the chopped potatoes (4) on the bottom of the baking dish.

11Spread half of the chicken and vegetable mixture over the potatoes (4).

12Pour half of the sour cream (1 cup) and cheese (1 cup) mixture over the chicken and vegetables.

13Repeat the layers with the remaining potatoes (4), chicken and vegetables, and sour cream (1 cup) and cheese (1 cup) mixture.

14Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

15Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.

16Let the casserole cool for a few minutes before serving.

17Enjoy your creamy chicken and vegetable casserole!