Description
A light and flavorful chicken casserole packed with fresh spring vegetables and herbs, perfect for a comforting yet seasonal meal.
Ingredients
Scale
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)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C).
- 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. In the same skillet, add leeks and garlic. Sauté for 2 minutes until fragrant.
- 4. Add carrots and cook for 3 minutes, then stir in asparagus and peas.
- 5. Pour in chicken broth, heavy cream, Dijon mustard, thyme, and parsley. Bring to a simmer.
- 6. Stir in cornstarch slurry and cook until slightly thickened (about 2 minutes).
- 7. Return chicken to the skillet and mix well. Transfer everything to a casserole dish.
- 8. Sprinkle with Parmesan cheese and bake uncovered for 25-30 minutes until bubbly.
- 9. Garnish with fresh parsley before serving.
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.