Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring extra juiciness and flavor. Just cut them into similar size pieces and follow the same cooking steps. Expect a slightly richer taste, which many people prefer.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour and cornflour for a gluten-free flour blend or use cornstarch to thicken the sauce instead. Just mix with cold water before adding, the same as the cornflour in the original recipe.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the point before baking and store it covered in the fridge overnight. When ready, bake as directed, adding a few extra minutes if needed to ensure it’s piping hot all the way through.

Creamy Chicken Casserole - Easy & Cozy Family Favorite

Description

A comforting and creamy chicken casserole made with tender diced chicken breast, vegetables, and a rich cream sauce, baked to perfection and served over mashed potatoes with a sprinkle of fresh parsley.

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
Italian parsley, chopped

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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 olive oil, then sauté chopped onion, carrot, and celery for five minutes until the onion softens.
Add Garlic and Butter: Stir in crushed garlic, then make a gap in the center of the pan and add butter. Once it bubbles, sprinkle flour over and stir to combine. Cook for two minutes to form a roux.
Add Chicken Stock and Chicken: Pour in half of the chicken stock, deglazing the base of the dish with a wooden spoon. Add the remaining chicken stock and diced chicken breasts.
Bake Casserole: Cover the dish with a lid and bake in the preheated oven for 45 minutes.
Finish Sauce and Bake: Remove the dish from the oven, add frozen peas and cream. Mix cornflour with 3 tablespoons cold water and stir into the casserole. Return the dish to the oven uncovered and bake for an additional 15 minutes until thickened. Season with salt and pepper to taste.
Serve: Spoon the creamy chicken casserole over mashed potatoes and garnish with chopped Italian parsley before serving.

Notes

You can transform this casserole into a chicken pot pie by placing half the mixture in a pie dish and topping it with puff pastry before baking.
Store-bought chicken stock works well, but homemade stock or stock cubes dissolved in boiling water can be used as alternatives.
This casserole freezes very well. Let it cool completely, store in an airtight container, and freeze for up to three months. Defrost overnight in the fridge and reheat on the stovetop or microwave until hot.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 115 mg