Spring Chicken Casserole: A Fresh & Comforting One-Dish Wonder

There’s something magical about the shift from winter’s heavy stews to spring’s lighter, brighter flavors. But let’s be honest—sometimes, even in spring, we crave that cozy, comforting feeling only a casserole can deliver. Enter this Spring Chicken Casserole, a dish that bridges the gap between hearty and fresh, packed with tender chicken, seasonal veggies, and a creamy, herb-infused sauce. It’s the kind of meal that feels like a hug but won’t weigh you down.

I first made this casserole on a rainy April evening when my kids were begging for mac and cheese (again), and I needed a way to sneak in some greens. To my surprise, they devoured every bite—even the asparagus! Now, it’s a staple in our rotation, perfect for busy weeknights or lazy Sunday suppers. Plus, it’s a fantastic way to use up leftover chicken or those farmers’ market finds. If you’re looking for more spring-inspired dishes, check out our Spring Salad Recipes for lighter pairings.

Why You’ll Love This Spring Chicken Casserole

This isn’t just another casserole—it’s a celebration of spring’s best flavors. Here’s why it’ll become a favorite:

• One-dish wonder: Less cleanup, more time to enjoy the longer evenings.
• Versatile: Swap veggies based on what’s in season (or your fridge).
• Crowd-pleaser: Equally at home on a weeknight table or a potluck spread.
• Meal-prep friendly: Tastes even better as leftovers!

Key Ingredients & Substitutions

This recipe is flexible, but here’s what gives it that springtime spark:

• Chicken: Rotisserie chicken saves time, or use leftover baked chicken.
• Asparagus & peas: Feel free to sub green beans or zucchini.
• Fresh herbs: Dill or tarragon adds a bright, seasonal touch.
• Light cream sauce: A splash of white wine (or broth) deepens the flavor.

How to Make Spring Chicken Casserole

This dish comes together in under an hour—here’s how:

1. Sauté the veggies: Cook onions, garlic, and asparagus until just tender.
2. Make the sauce: Whisk in flour, broth, and cream for a silky base.
3. Combine & bake: Fold in chicken and peas, top with breadcrumbs, and bake until golden.
4. Garnish & serve: Sprinkle with fresh herbs and lemon zest for a pop of freshness.

Pro Tips for the Best Casserole

Want to take it up a notch? Try these tricks:

• Toast the breadcrumbs with a little butter for extra crunch.
• Add a handful of spinach for extra greens (they’ll wilt right in).
• For a gluten-free version, use cornstarch and gluten-free breadcrumbs.

There you have it—a Spring Chicken Casserole that’s as adaptable as it is delicious. Whether you’re feeding a family, meal prepping, or just craving a taste of the season, this dish delivers comfort without the heaviness. Serve it with a simple spring salad or crusty bread, and savor every bite of this cozy-yet-fresh masterpiece. Happy cooking!

Spring Chicken Casserole

• Author: Chef Jamie Oliver

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Description

A light and flavorful chicken casserole packed with fresh spring vegetables, tender chicken, and a creamy herb sauce. Perfect for a cozy family dinner or entertaining guests.

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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
• 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 frozen peas
• 1 small leek, thinly sliced
• 2 cloves garlic, minced
• For the Sauce:
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• For the Topping:
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp melted butter

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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. Add chicken pieces and season with salt, pepper, and thyme. Cook until browned, about 5-6 minutes. Remove and set aside.
3. 3. In the same skillet, add carrots, asparagus, leek, and garlic. Sauté for 3-4 minutes until slightly softened.
4. 4. Stir in chicken broth, heavy cream, Dijon mustard, parsley, and dill. Bring to a simmer and cook for 2 minutes.
5. 5. Return the chicken to the skillet and add frozen peas. Stir to combine.
6. 6. Transfer the mixture to a greased 9×13-inch baking dish.
7. 7. In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
8. 8. Bake for 25-30 minutes until the topping is golden brown and the casserole is bubbly.
9. 9. Let rest for 5 minutes before serving.

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Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also use chicken breasts instead of thighs, but reduce cooking time slightly to prevent dryness. Leftovers can be stored in the refrigerator for up to 3 days.