Description

This creamy chicken casserole is a hearty and comforting dish featuring tender chicken pieces simmered in a rich, flavorful sauce with vegetables and finished with a creamy sauce. Perfect served over mashed potatoes and garnished with fresh parsley, it’s an easy family favorite that can be made ahead and frozen for convenience.

Ingredients

Units Scale

For the casserole

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 your oven to 180°C fan bake to prepare for baking the casserole.
Cook 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 starts to soften.
Add garlic and butter: Stir in crushed garlic, then create a small gap in the dish and add butter. Wait until it begins to bubble.
Make roux: Sprinkle flour over the butter and vegetables, then stir well to combine. Cook for two minutes to remove the raw flour taste.
Add chicken stock: Gradually pour in half of the chicken stock while deglazing the base with a wooden spoon. Add the remaining stock, then add the diced chicken breasts.
Bake the casserole: Cover with a lid and transfer the dish to the oven. Bake for 45 minutes until the chicken is cooked through and vegetables are tender.
Finish sauce: Remove from oven. Add thawed peas and cream. Mix the cornflour with cold water to create a slurry, then stir it into the casserole. Uncover and bake for an additional 15 minutes until the sauce thickens.
Season and serve: Taste and season with salt and pepper as needed. Serve hot over mashed potatoes, garnished with chopped parsley.

Notes

You can make a chicken pot pie by placing the mixture in a pie dish and topping with puff pastry before baking.
Store-bought chicken stock works fine, or substitute with homemade stock or stock cubes dissolved in boiling water.
This dish freezes well; cool completely, store in an airtight container, and freeze for up to three months. Defrost overnight and reheat thoroughly before serving.

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 430 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 23 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 115 mg