Description
This creamy chicken casserole is a comforting and hearty dish featuring tender chicken breasts simmered in a flavorful creamy sauce with vegetables. Baked gently in the oven and served over mashed potatoes, it makes a perfect family meal with rich flavors and a satisfying texture.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 4 cloves garlic, crushed
Chicken and Sauce
- 2 tsp olive oil
- 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
- Italian parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 180°C fan bake to prepare for baking the casserole.
- Sauté Vegetables: Heat a large cast-iron casserole dish over medium heat. Add the olive oil, then the chopped onion, carrot, and celery. Sauté for five minutes until the onion begins to soften.
- Add Garlic and Make Roux: Stir in the crushed garlic. Create a gap in the center of the pan and add the butter. Once melted and bubbling, sprinkle the flour over the butter and vegetables. Stir continuously and cook for two minutes to form a roux.
- Add Stock and Chicken: Pour in half of the chicken stock and use a wooden spoon to deglaze the base of the dish. Then add the remaining chicken stock and stir in the diced chicken breasts.
- Bake Covered: Place the lid on the casserole dish and bake in the oven for 45 minutes until the chicken is cooked through and the flavors meld.
- Add Peas, Cream, and Thicken: Remove the casserole from the oven. Stir in the thawed peas and cream. Mix the cornflour with 3 tablespoons of cold water until smooth, then add this slurry to the casserole and mix well.
- Bake Uncovered to Thicken: Return the casserole to the oven uncovered and cook for another 15 minutes until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
- Serve: Spoon the creamy chicken casserole on top of mashed potatoes and garnish with chopped Italian parsley before serving.
Notes
- For a different meal, place half the casserole in a pie dish and top with puff pastry to make a delicious chicken pot pie.
- Homemade chicken stock can be used instead of store-bought for richer flavor; alternatively, use stock cubes dissolved in boiling water.
- This casserole freezes very well. Cool to room temperature, then store in an airtight container in the freezer for up to three months. Defrost overnight in the fridge and reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
