Welcome to an explosion of hearty flavors with this scrumptious Creamy Chicken Casserole. This dish embodies comfort in every creamy, savory bite, combining tender chicken with a melody of colorful veggies all enveloped in a luscious sauce. The perfect dish for a cozy dinner, and one you’ll love sharing.
Why You’ll Love This Recipe
- Comforting Taste: It wraps you in a big culinary hug with every bite.
- One-Pot Wonder: Less cleanup means more time to enjoy the company of loved ones.
- Versatile Ingredients: It’s easily adaptable to what you have on hand.
- Freezes Beautifully: Perfect for batch cooking and saving for a rainy day.
Ingredients You’ll Need
Simple ingredients are the heart of this Creamy Chicken Casserole. Each element, whether it’s the tender chicken or the vibrant veggies, plays a vital role in the overall harmony and balance of flavors.
- Olive Oil: Helps sauté vegetables to perfection, enhancing their natural sweetness.
- Onion: Adds a lovely aromatic base that’s essential for depth of flavor.
- Carrots and Celery: Classic duo that brings color and texture to every bite.
- Garlic: Infuses the dish with a warm, earthy kick.
- Boneless Chicken Breast: Provides a hearty and satisfying protein base.
- Cream: The star of the show, gives the casserole its signature creamy texture.
Variations
Feel free to make this Creamy Chicken Casserole your own. It’s not only forgiving but also welcoming to a variety of ingredients and dietary adjustments.
- Vegetarian Option: Substitute chicken with chickpeas or tofu for a delightful vegetarian twist.
- Spice It Up: Add a pinch of chili flakes or a teaspoon of smoked paprika for a smoky, spicy edge.
How to Make Creamy Chicken Casserole
Step 1: Sauté the Vegetables
Start by preheating your oven to 180°C fan bake. Heat a large cast-iron casserole over medium heat. Add olive oil and toss in the onion, carrot, and celery. Let them sauté for about five minutes until the onion is translucent and smells divine.
Step 2: Add the Chicken
Next, it’s time to introduce the chicken. Make a gap in the vegetables, drop in the butter, and sprinkle the flour over once it bubbles. Stir them together for a couple of minutes before adding half of your chicken stock, ensuring you deglaze the pot for all those hidden flavors. Finally, pour in the remaining stock and the chicken pieces, and let them swim happily together.
Step 3: Bake the Casserole
With everything combined, place the lid on your casserole and slide it into the oven for 45 minutes. The slow bake will meld those flavors into something special, transforming it into a heartwarming meal.
Step 4: Finish with Creamy Perfection
Remove from the oven, stir in the peas and cream. Mix cornflour with a few tablespoons of cold water and add it to thicken the sauce. Bake again uncovered for a final 15 minutes, and season to taste with salt and pepper.
Pro Tips for Making Creamy Chicken Casserole
- Deglazing Done Right: Use that wooden spoon to scrape up every bit of flavor when adding the stock.
- Creamy Balance: If the sauce feels too thick after adding cream, thin it out with a bit more stock.
- Vegetable Variations: Swap peas for green beans or corn for changing up textures and tastes.
- Perfect Seasoning: Adjust salt and pepper right at the end, as the flavors fully develop by then.
How to Serve Creamy Chicken Casserole
Garnishes
Chopped Italian parsley brings a pop of freshness and an inviting splash of green to your serving, playing perfectly with the creamy undertones.
Side Dishes
A fluffy bed of mashed potatoes complements the casserole beautifully, soaking up every bit of the velvety sauce. Alternatively, serve with crusty bread for a satisfying crunch.
Creative Ways to Present
For a show-stopping presentation, consider serving portions in individual ramekins or transform leftovers into a chicken pot pie with a flaky puff pastry lid.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to three days, ensuring the flavors mesh and marinate even further, promising an even tastier reheat!
Freezing
This Creamy Chicken Casserole is a freezer’s friend. Once cooled, seal it in a suitable container and freeze for up to three months, ready for a delicious meal at any notice.
Reheating
For best results, reheat on the stove over medium heat, stirring occasionally until piping hot. Alternatively, cover and microwave until thoroughly warmed throughout.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs work wonderfully, adding an extra layer of richness that complements the creaminess perfectly.
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Is there a dairy-free way to make this casserole?
Yes, substitute the cream with coconut cream or a preferred plant-based option for a lovely dairy-free version.
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Can this be made in advance?
Definitely, prepare the casserole up to the final baking step and refrigerate. Simply bake as directed when ready to enjoy.
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What’s the best way to thicken the sauce?
Mixing cornflour with cold water and adding it gradually ensures a smooth, thick sauce without any lumps.
Final Thoughts
This Creamy Chicken Casserole is truly a pleasure to share with you. Its soothing flavors and ease of preparation make it a dish worth trying and sharing. I hope it warms your heart and soul as much as it does mine!
Print
Creamy Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Description
A hearty and creamy chicken casserole that’s perfect for a comforting family dinner. Made with tender chicken, fresh vegetables, and a rich, velvety sauce, this baked dish is easy to prepare and customizable with optional toppings like puff pastry or mashed potatoes.
Ingredients
Vegetables
2 tsp olive oil1 onion, finely chopped
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
4 cloves garlic, crushed
For the Sauce and Chicken
1 Tbsp butter2 Tbsp flour
750ml chicken stock
1kg boneless chicken breast, diced
1 cup frozen peas, thawed
1 cup cream
3 Tbsp cornflour
For Serving
Mashed potatoItalian parsley, chopped
Instructions
- Preheat the oven: Set your oven to 180°C fan bake to prepare for baking the casserole later.
- Sauté the vegetables: Heat a large cast-iron casserole dish over medium heat. Add olive oil, then sauté the chopped onion, carrots, and celery for about five minutes until the onion begins to soften and become translucent.
- Add garlic and make a roux: Stir in the crushed garlic, then create a small space in the center of the dish and add the butter. Once melted and bubbling, sprinkle the flour over the butter and vegetables, stirring continuously to form a roux. Cook for about two minutes until slightly golden.
- Add chicken stock and deglaze: Pour in half of the chicken stock, scraping the bottom of the dish with a wooden spoon to loosen any browned bits. Add the remaining stock and then the diced chicken breasts, stirring to combine.
- Bake the casserole: Cover with a lid and place in the preheated oven. Bake for 45 minutes to cook the chicken and develop flavors.
- Finish with peas, cream, and thickening: Remove from oven, then stir in the thawed peas and cream. In a small bowl, mix the cornflour with three tablespoons of cold water until smooth. Add this slurry to the casserole and stir well. Return to the oven uncovered and bake for another 15 minutes to allow the sauce to thicken. Season with salt and pepper to taste.
- Serve: Spoon the hot casserole over mashed potatoes and garnish with chopped Italian parsley.
Notes
- You can also make a chicken pot pie by transferring half of the mixture into a pie dish and topping it with puff pastry before baking.
- Feel free to use homemade chicken stock or stock cubes dissolved in boiling water as a flavorful alternative.
- This dish freezes well—allow it to cool completely, then store in an airtight container for up to three months. Thaw overnight in the fridge and reheat thoroughly.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 120 mg
