– Make it dairy-free by substituting the milk for almond or soy milk, and use dairy-free cheese and sour cream alternatives.
– For a vegetarian twist, skip the chicken and double up on mushrooms or add cooked chickpeas.
– Enhance the depth of flavor by stirring in a splash of white wine with the vegetables.
– Don’t hesitate to throw in other vegetables depending on what’s in season or what you have on hand – bell peppers, peas, and corn all make great additions.
– Leftovers store well in the refrigerator for up to three days and make a delightful reheated lunch or quick dinner option on busy days.