Spring Chicken Casserole

This tasty, one-pan Spring Chicken Casserole recipe is a springtime take on a classic. With a creamy tarragon sauce, juicy chicken thighs, new potatoes and seasonal green veg.

I do love a stodgy chicken casserole with gluten free dumplings but sometimes you just fancy something a little bit lighter.

So when the weather starts to warm up, I love to switch from my classic gluten free chicken casserole recipe to this light spring chicken version instead.

It makes the most of seasonal spring greens, new potatoes and asparagus to create a dish which is vibrant and delicious while still being hearty.

If you love my gluten free chicken casserole then you’ll love this updated, spring casserole. The whole family will love it!

Because why should you have to give up your favourite foods just because the weather gets a little warmer?

The creamy sauce is packed with crème fraîche for a lighter texture and flavoured with chicken stock, bacon bits and fragrant tarragon.

Tarragon is one of my favourite spring-summer herbs and it works so well in this dish giving it a lovely, subtle aniseed flavour.

Spring Chicken Casserole Ingredients

There’s a full printable recipe card below but here are the main ingredients and ideas for any substitutions.

To make this Spring Chicken Casserole you will need:

• Chicken Thigh Fillets: I prefer a skinless, boneless fillet for ease but you could easily use skin-on, on-the-bone chicken thighs to keep costs down. I’d sear for an extra 5 minutes and cook in the stock for an extra 10 to ensure they’re cooked through.
• Streaky Bacon: I always add bacon to any chicken casserole because it just adds the best flavour. You could use bacon lardons or pancetta if you prefer.
• Onion: A standard onion will work but you can use a white or red onion, or even shallots, if you prefer. The recipe also uses spring onions, added at the end.
• Baby Potatoes: I always use baby potatoes or miniature potatoes from the supermarket but any small potato will work. Jersey Royals are great when in season.
• Fresh Tarragon: This adds a gorgeous aniseed-like flavour. If you’re not keen, you can use some fresh thyme instead. Dried tarragon would also work, I’d add 1-2 tsp.
• Chicken Stock: Always ensure the chicken stock you’re using is gluten free. I tend to use Knorr but you can find more gluten free stock options here. Vegetable stock would also work if you’d prefer to use that.
• Asparagus: This is my go-to spring recipe and I always use asparagus when it’s in season in the UK (April-June). Outside of this you could also use green beans or tenderstem broccoli. Frozen petit pois are also another good alternative.
• Spring Greens: These are such a good veg to add. They cook down nicely and they’re super cheap when in season in the UK. Use up any leftovers by making my Chorizo, Leek and Spring Greens Risotto!
• Crème Fraîche: This adds such a creamy flavour to this casserole without being too heavy. You could use double cream if you prefer or even a dairy free alternative if you want to keep this recipe completely dairy free.

I’d also recommend a good helping of freshly ground black pepper on top to finish off the dish. A sprinkling of lemon zest adds a nice touch too!

Can I make this in the slow cooker?

If you want to make a slow cooker spring chicken casserole, it’s easy to convert this recipe to cook in the Crockpot instead!

I use this Sear and Stew Slow Cooker as you can use the pan on the hob too. It makes it easy to sear the chicken with less washing up!

To make this spring chicken casserole in the slow cooker, start by frying the chicken thighs, spring onions, bacon and onions over a medium heat for 4-5 minutes.

Once the chicken has browned, add to the slow cooker along with the potatoes, chicken stock and tarragon. Cook on high for 3-4 hours (or low for 5-6 hours).

After this time, remove the lid, add the asparagus, spring greens and crème fraîche. Stir well and replace the lid, cooking for another 30 minutes on high.

Sometimes casserole can be a little watery in the slow cooker. To thicken, add 1-2 tsp cornflour mixed with water (a ‘slurry’) and add to the casserole.

Do this at the same time as adding the asparagus, greens and crème fraîche so it can heat through and thicken nicely before serving.

My Spring Chicken Casserole recipe

This easy spring chicken stew recipe serves 4 people. It cooks in one pot, and any leftovers can be frozen and reheated.

You can also easily scale the recipe up or down if you want to make more or less.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger.

I love seeing your creations! And please do leave a review to let others know you loved it too. It would mean the world to me. 

Need more gluten free dinner inspiration?

Here are some more one-pan, gluten free dinner recipes you can try out once you’ve made this Spring Chicken Casserole recipe.

• One Pot Chilli Con Carne Pasta
• Greek Chicken Traybake
• Slow Cooker Tomato and Mascarpone Risotto

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

If you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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