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