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
