Imagine a dish that combines the hearty protein of tender chicken, the nutritious punch of protein-packed lentils, and a medley of perfectly seasoned vegetables – all baked to golden perfection in one irresistible casserole. This Chicken and Lentil Casserole isn't just another dinner recipe; it's a game-changing meal that will transform your weeknight cooking from mundane to magical. Whether you're a busy parent, a health-conscious foodie, or simply someone who loves a delicious, one-pan wonder, this recipe is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup lentils, rinsed
- 2 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions, diced carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Rinse lentils thoroughly under cold water to remove any debris. Add lentils and chicken broth to the skillet with the sautéed vegetables.
- Bring the mixture to a simmer and cook for 10-12 minutes, allowing lentils to partially cook and absorb some liquid.
- Add shredded chicken, thyme, salt, and pepper to the skillet. Stir to combine all ingredients evenly.
- Transfer the entire mixture to the prepared baking dish, spreading it out in an even layer.
- Cover the baking dish with aluminum foil and place in the preheated oven.
- Bake for 35-40 minutes, until lentils are tender and liquid is mostly absorbed.
- Remove foil for the last 5-10 minutes of baking to allow the top to slightly crisp and brown.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow flavors to meld and liquid to be absorbed.
- Serve hot, garnishing with fresh parsley or additional herbs if desired.
Tips
- Choose the Right Lentils: Use green or brown lentils that hold their shape well during cooking. Avoid red lentils, which tend to break down and become mushy.
- Shred Chicken Strategically: For maximum flavor and tenderness, use freshly cooked and shredded chicken breast. You can also use leftover roasted or rotisserie chicken for added convenience.
- Don't Skip the Sauté: Taking the time to sauté vegetables develops deeper flavors. Make sure to cook onions, carrots, and celery until they're soft and slightly caramelized.
- Watch Your Liquid Ratio: Lentils absorb liquid differently, so monitor the chicken broth to ensure your casserole doesn't become too dry or too wet.
- Let It Rest: Allowing the casserole to rest after baking helps the flavors meld and makes serving easier. Patience is key!
- Customize Your Herbs: While thyme is delicious, feel free to experiment with rosemary, oregano, or a blend of dried herbs to suit your taste.
- Make It Ahead: This casserole reheats beautifully, making it perfect for meal prep or make-ahead dinners.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
