Spring Chicken Casserole: A Fresh and Comforting One-Pan Wonder

There’s something magical about the transition from winter to spring—the days grow longer, the air smells like blooming flowers, and suddenly, all I crave are meals that feel both cozy and bright. That’s where this Spring Chicken Casserole comes in. It’s the kind of dish that bridges the gap between hearty comfort food and the lighter, veggie-packed meals we start yearning for as the seasons change. Imagine tender chicken, vibrant spring vegetables, and a creamy herb-infused sauce, all baked to golden perfection. It’s like a hug in a baking dish!

As a mom of two, I’m always on the hunt for recipes that are as easy to make as they are delicious. This casserole checks all the boxes: minimal prep, one-pan convenience, and leftovers that taste even better the next day (if there are any leftovers, that is). Whether you’re feeding a crowd or just meal-prepping for the week, this dish is a lifesaver. Plus, it’s flexible—swap in whatever spring veggies you have on hand, or add a sprinkle of cheese for extra indulgence. Want more easy weeknight ideas? Check out my quick family dinners roundup for inspiration!

Why You’ll Love This Spring Chicken Casserole

This recipe isn’t just delicious—it’s packed with perks that make it a standout:

• One-pan wonder: Less cleanup means more time to enjoy that extra slice of banana bread for dessert.
• Seasonal flexibility: Use asparagus, peas, leeks, or any spring veggie you adore.
• Meal-prep friendly: Reheats like a dream for lunches or busy nights.
• Crowd-pleaser: Perfect for potlucks or cozy family dinners.

How to Make Spring Chicken Casserole

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 1 cup diced carrots
• 1 cup fresh asparagus, chopped
• 1 leek, thinly sliced (or sub ½ onion)
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream or Greek yogurt
• 1 tbsp fresh thyme (or 1 tsp dried)
• Salt and pepper to taste
• 1 cup shredded mozzarella (optional but highly recommended)

Step-by-Step Instructions

1. Preheat & prep: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the veggies: In a skillet, sauté carrots, asparagus, and leeks until slightly softened. Add garlic and thyme, stirring for 1 minute until fragrant.
3. Layer it up: Arrange chicken in the baking dish, then scatter the veggie mixture on top. Pour broth and cream evenly over everything.
4. Bake: Cover with foil and bake for 25 minutes. Uncover, add cheese if using, and bake for another 15–20 minutes until bubbly and golden.
5. Rest & serve: Let it sit for 5 minutes before serving—trust me, it’s worth the wait!

Recipe Tips and Tricks

Here’s how to make this casserole your own:

• Shortcut it: Use pre-chopped veggies or rotisserie chicken to save time.
• Make it creamy: Stir in a spoonful of roux for a thicker sauce.
• Go dairy-free: Swap cream for coconut milk and skip the cheese.
• Add crunch: Top with breadcrumbs or crushed crackers before baking.

Whether you’re welcoming spring with open arms or just need a reliable dinner that feels like a warm embrace, this Spring Chicken Casserole is here to deliver. It’s the kind of recipe that’ll earn a permanent spot in your rotation—simple enough for Tuesday nights but special enough for Sunday suppers. So grab your favorite baking dish, toss in those seasonal veggies, and let the oven do the rest. Happy cooking, friends!

Spring Chicken Casserole

• Author: Chef Jamie Oliver

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Description

A light and flavorful chicken casserole packed with fresh spring vegetables and herbs, perfect for a comforting yet seasonal meal.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• For the vegetables:
• 1 cup baby carrots (halved)
• 1 cup asparagus (cut into 2-inch pieces)
• 1 cup peas (fresh or frozen)
• 1 leek (thinly sliced)
• 2 cloves garlic (minced)
• For the sauce:
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme (chopped)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• For garnish:
• 1/4 cup grated Parmesan cheese
• Fresh parsley (chopped)

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then brown on all sides (about 5 minutes). Transfer to a plate.
3. 3. In the same skillet, add leeks and garlic. Sauté for 2 minutes until fragrant.
4. 4. Add carrots and cook for 3 minutes, then stir in asparagus and peas.
5. 5. Pour in chicken broth, heavy cream, Dijon mustard, thyme, and parsley. Bring to a simmer.
6. 6. Stir in cornstarch slurry and cook until slightly thickened (about 2 minutes).
7. 7. Return chicken to the skillet and mix well. Transfer everything to a casserole dish.
8. 8. Sprinkle with Parmesan cheese and bake uncovered for 25-30 minutes until bubbly.
9. 9. Garnish with fresh parsley before serving.

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Notes

For a lighter version, substitute heavy cream with half-and-half. Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of broth.