This Lemon Herb Chicken and Asparagus Casserole is a delicious and healthy chicken casserole, perfect for a weeknight meal. It’s packed with flavor, easy to make, and a fantastic way to enjoy a comforting dish without the guilt.
Key Ingredients & Substitutions
- Chicken Breast: Use boneless, skinless chicken thighs for extra moisture.
- Asparagus: Fresh green beans or broccoli florets work well if asparagus is out of season.
- Lemon: Both zest and juice are crucial for brightness.
- Herbs: Fresh dill or parsley can be swapped for chives.
- Chicken Broth: Vegetable broth is a suitable alternative.
- Greek Yogurt: Sour cream or a dairy-free plain yogurt can be used.
Ingredients
- 2 large boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: 9×13 inch baking dish, large skillet
Step-by-Step Instructions
1. Prepare Your Chicken and Asparagus
Cook your chicken breasts ahead of time by boiling, baking, or pan-frying, then shred them. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking and maintain its vibrant color.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Create the Sauce Base
Pour in the chicken broth, stirring to deglaze the pan. Remove from heat and stir in the Greek yogurt, lemon juice, lemon zest, chives, and thyme. Season with salt and pepper to taste. This will form the creamy, tangy sauce for your healthy chicken casserole.
4. Assemble the Casserole
In a large bowl, combine the shredded chicken, blanched asparagus, and the prepared sauce. Gently mix everything until the chicken and asparagus are evenly coated.
5. Bake Your Casserole
Transfer the mixture to a 9×13 inch baking dish. If desired, sprinkle the panko breadcrumbs evenly over the top for a crispy crust. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and heated through.
Variation Ideas
- Add a handful of fresh spinach or kale during the last few minutes of sautéing the onions.
- Stir in a can of drained cannellini beans for added protein and fiber.
- Top with a sprinkle of grated Parmesan cheese along with the breadcrumbs.
- Include sliced mushrooms sautéed with the onions for an earthy flavor.
Storage Instructions
Store leftover Lemon Herb Chicken and Asparagus Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until warm, or bake the entire dish covered in the oven at 300°F (150°C) until heated through.
Frequently Asked Questions (FAQ)
- Can I prepare this healthy chicken casserole ahead of time? Yes, you can assemble the casserole completely and store it covered in the refrigerator for up to 24 hours before baking.
- What kind of chicken should I use? Boneless, skinless chicken breasts are recommended for this recipe, but chicken thighs work well too.
- Is this recipe gluten-free? Without the optional panko breadcrumbs, this recipe is naturally gluten-free.
- Can I freeze this casserole? Freezing is not recommended as the asparagus may become mushy upon thawing and reheating.
- How can I make this casserole spicier? Add a pinch of red pepper flakes to the sauce for a subtle kick.
- What can I serve with this Lemon Herb Chicken Casserole? It’s great on its own, or serve it with a side of brown rice or a simple green salad.