If you’re looking for the ultimate comfort food that’s creamy, hearty, and incredibly delicious, look no further than this Creamy Chicken Casserole. Perfect for any occasion, this dish brings all the cozy, homey vibes right to your dining table!
Why You’ll Love This Recipe
- Ultimate Comfort: This Creamy Chicken Casserole brings warmth and satisfaction with every bite.
- Simple Ingredients: Easy-to-find items make this dish accessible for any cook.
- Versatile: Great as a family dinner or a party hit, and can easily be doubled for larger crowds.
- Make-Ahead Friendly: Perfect for prep-ahead meals, it also freezes and reheats beautifully.
Ingredients You’ll Need
This recipe is all about creating a symphony of flavors with simple, essential ingredients that do the heavy lifting for you. Here’s what you’ll need to make this amazing Creamy Chicken Casserole.
- Olive Oil: Just a touch to sauté your veggies and add a hint of richness.
- Onion, Carrots, Celery: This classic trio is the base of many comforting dishes, providing sweetness and depth.
- Garlic: Crushed for that rustic, aromatic touch.
- Butter and Flour: These two work in harmony to create a roux that thickens your casserole beautifully.
- Chicken Stock: Adds rich, savory flavor that brings everything together. Use homemade for an extra special touch!
- Boneless Chicken Breast: The hero of the dish, ensuring every bite is protein-packed and satisfying.
- Peas and Cream: The sweet peas and luscious cream bring the dish to its peak of creamy perfection.
- Cornflour: This ensures your casserole achieves the perfect consistency.
Variations
One of the delights of this Creamy Chicken Casserole is how endlessly adaptable it is. Whether you’re after a healthier option or something with a bit of zing, you can easily mix things up.
- Low-Carb Option: Replace the mashed potatoes with cauliflower mash for a keto-friendly version.
- Spice It Up: Add a pinch of chili flakes or a splash of hot sauce for a warming kick.
How to Make Creamy Chicken Casserole
Step 1: Sauté the Base
Preheat the oven to 180°C fan bake. In a large cast-iron casserole dish, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing them for about five minutes until the onion is soft. This is your flavor foundation!
Step 2: Build the Roux
Stir in the garlic, making a small gap in the center of the veggies for the butter. Once it’s melted and bubbling, sprinkle the flour on top and stir to combine, cooking for two minutes to eliminate any raw flour taste.
Step 3: Add Liquids and Chicken
Slowly pour in half of the chicken stock, gently deglazing the dish. Add the remaining stock, followed by the diced chicken. Cover the dish with its lid and bake for 45 minutes to infuse all the flavors.
Step 4: Final Touches
Remove the casserole from the oven and stir in the peas and cream. Create a cornflour slurry with cold water and incorporate it into the dish. Cook uncovered for an additional 15 minutes until the casserole thickens to perfection. Don’t forget to season it with salt and pepper!
Pro Tips for Making Creamy Chicken Casserole
- Perfect Sauté: Ensure your onions, carrots, and celery are soft before adding more ingredients for optimal sweetness.
- Deglazing Mastery: Use a wooden spoon to scrape up all those delicious bits at the bottom for added flavor.
- Thickening Wonder: Blend cornflour well with cold water to ensure there are no lumps, giving the casserole a smooth finish.
- Proper Seasoning: Taste as you go and adjust salt and pepper to balance the creamy richness perfectly.
How to Serve Creamy Chicken Casserole
Garnishes
Finish your Creamy Chicken Casserole with a sprinkle of freshly chopped Italian parsley for a pop of color and freshness that cuts through the richness effortlessly.
Side Dishes
While mashed potatoes are a classic pairing, consider serving this creamy delight with crusty bread or a side of roasted vegetables for a complete meal that satisfies all cravings.
Creative Ways to Present
Transform your casserole into a pot pie by using puff pastry as a topping. This not only adds a flaky texture but elevates the dish to new culinary heights, making it dinner party-ready!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in the fridge for up to three days, sealed in an airtight container. Simply reheat and enjoy the flavors that meld and deepen over time.
Freezing
For extended storage, let your Creamy Chicken Casserole cool to room temperature before transferring it to a freezer-safe container. It can be frozen for up to three months, making it a splendid meal to have on hand.
Reheating
Simmer the thawed casserole on the stovetop or microwave until it’s piping hot. Whichever method you choose, make sure it’s thoroughly reheated to bring back its creamy, heartwarming goodness.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier result and can be a more economical choice, adding a rich depth of flavor to the casserole.
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How can I make the casserole gluten-free?
Replace the flour with a gluten-free alternative, such as a certified gluten-free mix or almond flour, and ensure your stock is also gluten-free.
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What can I use instead of cream?
A dairy-free option like coconut cream or cashew cream can substitute beautifully, maintaining that creamy texture without using traditional cream.
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Could I add other vegetables?
Certainly! Vegetables like mushrooms, zucchini, or bell peppers can enhance the dish with additional flavor and nutrition.
Final Thoughts
This Creamy Chicken Casserole is a surefire way to bring warmth and joy to any table. I can’t wait for you to try it! It’s love at first bite.
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: Australian/Western
Description
A hearty and creamy chicken casserole featuring tender diced chicken simmered with vegetables in a rich sauce, baked to perfection and served over mashed potatoes. Perfect for comforting family dinners, this recipe combines savory flavors with a smooth, velvety texture and can be easily adapted for freezing or additional variations like chicken pot pie.
Ingredients
Vegetables
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 4 cloves garlic, crushed
For the Sauce and Filling
- 1 Tbsp butter
- 2 Tbsp flour
- 750ml chicken stock (approximately 3 cups)
- 1kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream (heavy or thickened cream)
- 3 Tbsp cornflour (cornstarch)
- 3 Tbsp cold water (for slurry)
To Serve
- Mashed potato
- Italian parsley, chopped
Instructions
- Preheat the oven to 180°C fan bake. Set your oven to a hot, even temperature to ensure consistent baking results.
- Prepare the vegetables. Heat a large cast-iron casserole dish or heavy ovenproof pot over medium heat. Pour in the olive oil, then add the chopped onion, carrots, and celery. Sauté for about five minutes until the vegetables start to soften and release their aroma.
- Add garlic and butter. Stir in the crushed garlic, cook for about 30 seconds to release its fragrance. Create a small space in the center of the dish and add the butter. Once melted and bubbling, sprinkle the flour over the mixture and stir well to combine, cooking for about two minutes to remove the raw flour taste.
- Build the sauce. Gradually pour in half of the chicken stock, stirring to deglaze the bottom of the dish and incorporate any browned bits. Add the remaining chicken stock, then add the diced chicken breasts. Stir to coat everything in the sauce base.
- Bake the casserole. Cover with a lid or foil and transfer to the preheated oven. Bake for 45 minutes until the chicken is cooked through and vegetables are tender.
- Add peas and cream. Remove from the oven, then stir in the thawed peas and cream. Mix the cornflour with cold water to make a slurry, then add it to the casserole and stir well to incorporate.
- Finish cooking uncovered. Return to the oven and bake uncovered for an additional 15 minutes to allow the sauce to thicken. Check seasoning and add salt and pepper to taste.
- Serve. Spoon the hot casserole over creamy mashed potatoes, garnish with chopped Italian parsley, and enjoy a comforting, flavorful meal.
Notes
- You can adapt this recipe into a chicken pot pie by pouring the mixture into a pie dish and topping with puff pastry before baking until golden.
- Store-bought chicken stock works well, but homemade or broth cubes dissolved in boiling water can be used as cost-effective alternatives.
- This casserole freezes well—allow to cool completely, then transfer to an airtight container and freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop or microwave until piping hot.
- For a thicker sauce, simmer uncovered for longer or increase the amount of cornflour slurry slightly.
Nutrition
- Serving Size: 1 cup (around 250g)
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
