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
Units
Scale
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
