Go Back
Chicken Spring Vegetable Casserole

Chicken Spring Vegetable Casserole

This Chicken Spring Vegetable Casserole celebrates everything wonderful about springtime cooking. It transforms simple ingredients into a satisfying one-dish meal that brings the whole family to the table. The combination of juicy chicken, crisp-tender vegetables, and a creamy sauce creates pure comfort food magic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces snap peas, trimmed
  • 1 cup baby carrots, halved lengthwise
  • 1 cup fresh or frozen peas
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup sour cream
  • ½ cup chicken broth
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups shredded mozzarella cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Season the chicken pieces with half the salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook the chicken for about 5-6 minutes until lightly browned but not fully cooked. Transfer the chicken to the prepared baking dish.
  3. Bring a large pot of salted water to a boil. Blanch the asparagus and carrots for 2 minutes, then add the snap peas and blanch for another minute. Drain and plunge the vegetables into ice water to stop the cooking process.
  4. In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, minced garlic, thyme, dill, and remaining salt and pepper. Whisk until smooth.
  5. Add the blanched vegetables and fresh peas to the chicken in the baking dish. Pour the creamy sauce over everything and stir gently to coat. Sprinkle shredded mozzarella cheese evenly over the top.
  6. Mix panko breadcrumbs with melted butter until evenly coated. Sprinkle over the cheese layer.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes until the topping is golden brown and the sauce bubbles. The internal temperature of the chicken should reach 165°F.
  8. Let the casserole rest for 5 minutes before serving.

Notes

Don't skip the blanching step for your vegetables. Cut chicken pieces into uniform sizes for even cooking. If the sauce is too thick, add more chicken broth; if too thin, mix in extra sour cream. Let the casserole rest after baking for better serving.