Chicken and Green Lentil Casserole

This Chicken and Lentil Casserole is a comforting, protein-packed dish made with juicy chicken thighs and tender green lentils baked together to perfection.

It’s naturally dairy-free and gluten-free.

While researching a title for this baked chicken and lentils recipe, I discovered that the word “casserole” could mean a few different things.

For instance, a casserole can be a layered dish finished with bubbly cheese or something similar to a hearty stew.

The word “casserole” is also used to describe a one-pot meal slow-cooked in the oven, allowing the flavors to naturally develop.

This chicken and lentil casserole has no cheese and certainly isn’t a stew, so it’s most similar to a satisfying one-pot meal. Everything about it gives it that comforting weeknight casserole feel and flavor.

This meal does a great job of keeping our bellies full and happy in the wintertime, but it is fantastic year-round.

I hope your family loves this chicken and green lentil casserole as much as we do.

Why You’ll Love This Recipe

Here are four reasons why this recipe is a keeper:

• Minimal prep work. It doesn’t take a lot of time or effort to put together. Your oven makes the magic happen.
• Hearty and healthy. Chicken and lentils are excellent sources of protein and fiber to keep you feeling full longer.
• No cheese. It’s the BEST dairy-free chicken casserole.
• Kid-approved. This recipe is a great way to cook delicious green lentils the whole family will love.

Ingredient Notes

Here is a brief overview of the ingredients you will need to make this dish:

• Chicken Thighs: Chicken thighs are perfect for casseroles because they are naturally full of flavor, juicy, and hard to overcook. You can use bone-in or boneless.
• Olive Oil: You will need some oil for sauteing the vegetables. I prefer to use olive oil or avocado oil.
• Vegetables: A mixture of onion, celery, and carrot adds great flavor and texture to this dish.
• Diced Tomatoes: Low-sodium canned diced tomatoes add acidity and savory umami flavor to the casserole.
• Chicken Stock: Low-sodium chicken stock and tomato juices create a flavorful broth for the chicken and vegetables to cook in and for the lentils to absorb.
• Green Lentils: Green lentils stay intact during cooking, so they’re perfect for casseroles.
• Garlic Powder: Garlic powder adds flavor to the dish.
• Salt & Pepper: Salt and black pepper highlight the natural flavors of all the ingredients.

How To Make Chicken and Lentil Casserole

This dish doesn’t take a lot of time and effort to put together.

Basically, you just need to quickly saute the veggies, place all the ingredients in a baking dish, and let the oven do its magic. In an hour and a bit, you’ll have a comforting, flavorful, and protein-rich dish.

Here are the step-by-step instructions:

1. Prep the vegetables: Thinly slice the onion, chop the celery, and grate the carrot. Set aside.
2. Season the chicken thighs: Pat the chicken thighs dry with a paper towel. Then, season with garlic powder, salt, and pepper. Set aside for a few minutes to marinate in the seasonings.
3. Saute the vegetables: In a large skillet over medium heat, heat the olive oil until hot but not smoking. Add the onion, celery, and carrot and saute until the vegetables begin to soften (2 to 3 minutes).
4. Make the vegetable mixture: Preheat the oven to 350F. Transfer the vegetables to a baking dish. Add the diced tomatoes, chicken stock, lentils, a teaspoon more garlic powder, and salt and pepper. Mix well to combine.
5. Add the chicken: Place the seasoned chicken thighs above the vegetable mixture, slightly pressing them to submerge in the liquid.
6. Bake: Transfer the baking dish to the preheated oven and bake until the liquid is absorbed, the lentils are tender, and the chicken thighs are cooked through (about 1 hour and 15 minutes).

Recipe Video

Here is the recipe video to help you make it:

Recipe Tips

Here are a few tips for making the best chicken and lentil casserole:

• A 13″ x 9″ baking dish is good for this casserole, but two smaller ones will also work.
• When sauteing the veggies, do not overcook them. As soon as they begin to soften, transfer them to the baking dish. They will continue to soften and tenderize in the oven.
• Green lentils are cooked once they become soft and tender. The best way to check for doneness is to simply taste them. They should be firm but no longer dry and crunchy.
• If the lentils aren’t quite soft enough, add a splash more of chicken stock to the baking dish, stir, and return to the oven for a few more minutes.

Substitutions & Variations

Here are a few ideas on how you can customize this recipe:

• Chicken options: In addition to thighs, you could also use chicken legs or quarters. I do not recommend chicken breasts as they tend to dry out and overcook much quicker.
• Lentil options: Brown and green lentils can be used interchangeably in this lentil bake and will hold their shape. Avoid red and yellow lentils, as they tend to get mushy.
• Add cheese: If dairy is of no concern, 20 minutes before the casserole is finished, add a layer of shredded creamy cheese. Return to the oven until the lentils and thighs are cooked through and the cheese is melted and gooey.
• Add more vegetables: Feel free to saute minced garlic, grated parsnip, bell peppers, diced white potatoes, or sweet potatoes with the other veggies. A reader mentioned adding baby bella mushrooms (also known as crimini or brown mushrooms), which sounds fantastic!
• Experiment with spices: Add chili powder, curry powder, cayenne pepper, red pepper flakes, bay leaf, dried oregano, or basil.
• Add wine: That same reader also replaced half of the chicken stock with white Bordeaux, and I think that’s brilliant. Red wine would also be a great addition to this dish.

Sides to Serve with Chicken and Lentils

I served this chicken and lentils casserole over buckwheat with a side salad, and it was delicious. This dish also pairs well with:

• Low Glycemic Whole Grains
• Roasted Root Vegetables
• Fresh Vegetable Salad
• Instant Pot Steamed Vegetables
• Healthy Cabbage Salad

Chicken and Green Lentil Casserole

4.44 from 60 votes

This chicken and lentil dish is comforting, flavorful, and rich in protein. Just place all the ingredients in a baking dish and let the oven do its magic.

Author: Maria Ushakova

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 6 to 7 portions

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Video

Equipment

• Cutting Board
• Kitchen Knife
• Baking Dish
• Measuring Spoons
• Measuring Cups

Cook ModePrevent your screen from going dark.

Ingredients

• ▢ 8 to 10 chicken thighs (about 2 to 2½ pounds)
• ▢ 2 Tbsp olive oil
• ▢ ½ onion (thinly sliced)
• ▢ 2 celery stalks (chopped)
• ▢ 1 carrot (grated)
• ▢ 1 can (28 oz/796 ml) diced tomatoes
• ▢ 2 cups low sodium chicken stock
• ▢ ¾ cup green lentils (rinsed)
• ▢ 1 tsp garlic powder
• ▢ salt and pepper to taste

Instructions

• Preheat the oven to 350F.
• Season the chicken with some garlic powder, salt, and pepper. Set aside to marinate for a few minutes.
  8 to 10 chicken thighs
• In a skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery and saute for 2 to 3 minutes until the vegetables start to soften. Make sure not to overcook the vegetables.
  2 Tbsp olive oil, ½ onion, 2 celery stalks, 1 carrot
• Transfer the vegetables to a baking dish. Add the diced tomatoes, chicken stock, lentils, and garlic powder. Season with salt and pepper and mix to combine.
  1 can (28 oz/796 ml) diced tomatoes, 2 cups low sodium chicken stock, ¾ cup green lentils, 1 tsp garlic powder, salt and pepper to taste
• Place the chicken thighs on top of the mixture and press slightly so that they are covered with the liquid. Put the baking dish into the oven and cook for about 1 hour 15 minutes.

Recipe Notes

• A 13″ x 9″ baking dish works well, but two smaller dishes are fine, too.
• Do not overcook the veggies when sautéing; transfer them to the baking dish once they begin to soften.
• Green lentils are done when soft and tender; taste to check for doneness.
• If the lentils aren’t soft enough, add more chicken stock and bake for a few more minutes.
• You can also use brown lentils, as they hold their shape; avoid red or yellow lentils, which fall apart during cooking.
• The chicken should reach the minimum internal temperature of 165F.

Storing

• Storing: Let the casserole cool completely to room temperature, cover, and refrigerate for 3 to 5 days.
• Reheating: The time and temperature needed to reheat a casserole will depend on how much you’re reheating. The whole casserole can be reheated in the oven at 350 degrees for 20 to 30 minutes. You can also reheat individual portions on the stovetop or in the microwave.

Nutrition Facts

Chicken and Green Lentil Casserole

Serving Size

 

1 /6 of recipe

Amount per Serving

Calories

738

% Daily Value*

Fat

 

47.8

g

74

%

Saturated Fat

 

12.4

g

78

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

35.2

g

Cholesterol

 

249.4

mg

83

%

Sodium

 

341.8

mg

15

%

Carbohydrates

 

24.4

g

8

%

Fiber

 

4.2

g

18

%

Sugar

 

5

g

6

%

Protein

 

50.6

g

101

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Tried this recipe?Let me know how it was!

Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.