Spring Vegetable & Cheesy Chicken Casserole

With its soft chicken and cheesy finish, this Spring Vegetable & Cheesy Chicken Casserole is the ideal way to savour seasonal, fresh ingredients. This dish, which is full of vibrant spring veggies including sugar snap peas, carrots, and asparagus, is not only nutritious but also delicious. Topped with a substantial quantity of melted cheese, the seasoned chicken breasts bake with the vegetables in a flavourful broth. Weeknight meals are made easy and tasty with this easy one-pan recipe.

Ingredients:

• 4 boneless chicken breasts (about 1-inch thick)

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup carrots, thinly sliced
• 1 cup of asparagus, trimmed and chopped into 1-inch segments.

• 1 cup sugar snap peas, trimmed
• 1 small yellow onion, diced
• 1 cup chicken broth
• 1 cup shredded cheese (mozzarella or a blend)

• Fresh parsley for garnish (optional)

Directions:
Warm up the oven: Set the oven temperature to 375°F, or 190°C.
To season the chicken, combine the dried thyme, paprika, salt, pepper, and garlic powder in a small dish. Make sure the spice combination is well distributed over the chicken breasts by massaging them with olive oil.
Cook the chicken: Over medium-high heat, preheat a large casserole dish or ovenproof pan. Drizzle some olive oil over the chicken breasts and fry them for 3–4 minutes on each side, or until golden brown.
To prepare the vegetables, place the chopped onion in the same pan and heat it for two to three minutes, or until it is tender. Add the sugar snap peas, asparagus, and carrot slices. The veggies should start to soften after another two to three minutes of sautéing.
Pour the chicken stock over the sautéed veggies and toss to mix, then assemble the casserole. Top the veggies in the casserole dish or pan with the seared chicken breasts.

To bake the casserole, wrap it in foil and place it in the oven that has been warmed. The chicken should be cooked through and have an internal temperature of 165°F (75°C) after 20 to 25 minutes in the oven.
Add the Cheese: Take the casserole out of the oven, cover it, and then evenly distribute the shredded cheese on top of the veggies and chicken. After five more minutes of baking, or until the cheese is melted and bubbling, put the dish back in the oven, uncovered.

Garnish and Serve: Take the dish out of the oven and let it five minutes to rest once the cheese has completely melted. Serve hot, garnished with fresh parsley if preferred.
In summary:

Tender chicken, fresh spring veggies, and a cheesy topping come together in this hearty, flavourful meal called Spring Vegetable & Cheesy Chicken Casserole. It’s a fantastic way to make supper tasty and simple while incorporating fresh food into your meals. This casserole is ideal for a weekday meal that the entire family will enjoy since it requires little preparation and bakes quickly.