Description
A light and flavorful chicken casserole packed with fresh spring vegetables, tender chicken, and a creamy herb sauce. Perfect for weeknight dinners or potlucks.
Ingredients
Scale
For the Crust:
- For the casserole:
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1 small leek, thinly sliced
- 2 cloves garlic, minced
- For the sauce:
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp melted butter
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. In a large skillet over medium heat, brown chicken cubes for 5-6 minutes until lightly golden. Transfer to baking dish.
- 3. In same skillet, sauté potatoes, carrots, and leek for 5 minutes. Add garlic and cook 1 minute more. Spread over chicken.
- 4. Add asparagus and peas to baking dish, distributing evenly.
- 5. Whisk together sauce ingredients in a bowl until smooth. Pour evenly over casserole.
- 6. Mix topping ingredients and sprinkle over casserole.
- 7. Bake uncovered for 35-40 minutes until bubbly and topping is golden.
- 8. Let stand 5 minutes before serving.
Notes
Substitute any spring vegetables you prefer – zucchini, green beans or mushrooms work well. For a crispy topping, broil for last 2-3 minutes of baking time.