Description
Indulge in the comforting flavors of this creamy chicken casserole, a hearty dish perfect for family dinners or gatherings. Tender chicken, vegetables, and a rich cream sauce come together in a delicious baked casserole.
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
- 750ml chicken stock
- 1kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream
- 3 Tbsp cornflour
To Serve:
- Mashed potato
- Italian parsley, chopped
Instructions
- Preheat the oven: To 180°C fan bake.
- Add garlic and butter: Stir in garlic, then add butter. Sprinkle with flour and cook for 2 minutes.
- Add stock and chicken: Pour in half the stock, deglaze, then add remaining stock and chicken. Bake covered for 45 minutes.
- Finish the casserole: Stir in peas and cream. Mix cornflour with water, add to the dish, and cook uncovered for 15 minutes.
- Season and serve: Season with salt and pepper. Serve over mashed potatoes, garnished with parsley.
Heat a large cast-iron casserole dish over medium heat. Add olive oil, onion, carrot, and celery. Sauté until onion softens.
Notes
- In addition to serving with mashed potatoes, the casserole can be turned into a pot pie with puff pastry.
- Store-bought chicken stock can be substituted with homemade or stock cubes.
- The casserole freezes well for up to three months. Defrost in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
