Description
A light and flavorful chicken casserole packed with fresh spring vegetables, tender chicken, and a creamy herb sauce. 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)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For the Vegetables:
- 1 cup baby carrots (halved)
- 1 cup asparagus (cut into 2-inch pieces)
- 1 cup baby potatoes (quartered)
- 1/2 cup frozen peas
- 1 small leek (sliced)
- For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh parsley (chopped)
- 1 tsp lemon zest
- 1/2 tsp garlic powder
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C).
- 2. In a large bowl, toss chicken pieces with olive oil, salt, pepper, and thyme until evenly coated.
- 3. Heat a large oven-safe skillet over medium-high heat. Add chicken and cook until lightly browned (about 5 minutes). Remove and set aside.
- 4. In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
- 5. Gradually whisk in chicken broth until smooth. Bring to a simmer and stir in heavy cream, parsley, lemon zest, and garlic powder.
- 6. Return chicken to the skillet. Add carrots, potatoes, and leek, stirring to coat in sauce.
- 7. Cover and bake for 25 minutes. Add asparagus and peas, then bake uncovered for 10 more minutes.
- 8. Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Leftovers keep well refrigerated for up to 3 days. If using frozen vegetables, add them directly without thawing.