Description
A hearty and creamy chicken casserole packed with vegetables and tender chicken pieces, baked to perfection and served over mashed potatoes, making it a comforting family favorite.
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 Roux and Base
- 1 Tbsp butter
- 2 Tbsp flour
- 750ml chicken stock
Chicken and Dairy
- 1kg boneless chicken breast, diced
- 1 cup cream (approximately 240ml)
- 1 cup frozen peas, thawed
For Thickening and Toppings
- 3 Tbsp cornflour
To Serve
- Mashed potato
- Italian parsley, chopped
Instructions
- Preheat Oven: Set your 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 the chopped onion, carrots, and celery for about five minutes until the onion begins to soften and become translucent.
- Add Garlic and Make Roux: Stir in crushed garlic, then create a small space in the center of the pan. Add butter to this space and let it bubble. Once bubbling, sprinkle flour over the mixture and stir to combine, cooking for about two minutes to remove the raw flour taste.
- Add Chicken Stock: Gradually pour in half of the chicken stock, deglazing the bottom of the dish with a wooden spoon to lift any flavorful bits. Then add the remaining stock, followed by the diced chicken breasts, stirring to coat everything evenly.
- Bake the Casserole: Cover the dish with a lid and bake in the preheated oven for 45 minutes until the chicken is cooked through and vegetables are tender.
- Add Peas and Cream: Remove from oven, stir in thawed peas and cream. Mix cornflour with cold water to make a slurry; add this to the casserole and stir well.
- Thicken and Finish Baking: Return the dish to the oven uncovered and bake for an additional 15 minutes to allow the casserole to thicken. Season with salt and pepper to taste.
- Serve: Spoon over mashed potatoes and garnish with chopped parsley for a complete meal.
Notes
- For a variation, try making a chicken pot pie by transferring half of the mixture into a pie dish, topping with puff pastry, and baking until golden.
- Store-bought chicken stock works fine, but homemade or stock cubes dissolved in boiling water can also be used.
- This casserole freezes well—allow to cool, then freeze in airtight containers for up to three months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
