Description
This creamy chicken casserole is a comforting, hearty dish featuring tender chicken breast simmered with vegetables in a luscious cream sauce, baked to perfection and served on a bed of mashed potatoes. Perfect for family dinners, this recipe delivers rich flavors and a satisfying texture that warms you from the inside out.
Ingredients
Scale
Main Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 4 cloves garlic, crushed
- 1 Tbsp butter
- 2 Tbsp flour
- 750 ml chicken stock
- 1 kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream
- 3 Tbsp cornflour
To Serve
- Mashed potato (quantity as desired)
- Italian parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat the oven to 180°C fan bake to ensure even cooking of the casserole.
- Sauté vegetables: Heat a large cast-iron casserole dish over medium heat. Pour in olive oil, then add the onion, carrot, and celery. Sauté for five minutes, stirring occasionally, until the onion softens and the vegetables start to release their aroma.
- Add garlic and roux: Stir in the crushed garlic. Make a space in the center of the dish and add the butter. Once melted and bubbling, sprinkle over the flour and stir to combine well. Cook this mixture for two minutes to develop flavor and create a roux.
- Deglaze and add stock: Pour in half of the chicken stock to deglaze the base of the casserole dish, scraping up any browned bits with a wooden spoon. Add the remaining chicken stock, then add the diced chicken breasts, evenly distributing them in the liquid.
- Bake covered: Place the lid on the casserole dish and bake in the oven for 45 minutes, allowing the chicken to cook through and the flavors to meld.
- Add cream and peas: Remove the casserole from the oven and stir in the thawed peas and cream. Mix the cornflour with three tablespoons of cold water until smooth and add this slurry to the dish, stirring thoroughly to incorporate.
- Bake uncovered: Return the dish to the oven, uncovered, and cook for an additional 15 minutes. This allows the casserole to thicken and the sauce to become creamy and luscious.
- Season and serve: Season well with salt and pepper to taste. Serve the creamy chicken casserole hot on top of mashed potatoes and garnish with freshly chopped Italian parsley for a pop of color and freshness.
Notes
- For a twist, use the casserole mixture as filling for a chicken pot pie by placing half in a pie dish and topping it with puff pastry before baking.
- Homemade chicken stock can be used instead of store-bought for deeper flavor. Alternatively, dissolve stock cubes in boiling water to substitute liquid stock.
- This casserole freezes well. Cool completely before transferring to an airtight container, freeze for up to three months. Defrost overnight in the fridge and reheat on the stovetop or microwave until hot throughout.
- You can add additional vegetables like mushrooms or bell peppers for extra texture and nutrition.
- Use double cream for a richer sauce or substitute with half-and-half for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
