Classic Country Chicken Casserole

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
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If you're looking for a cozy, comforting dish that brings a touch of nostalgia to your dinner table, this Classic Country Chicken Casserole is it. Packed with hearty ingredients and familiar flavors, it's the perfect choice for a family meal or a potluck with friends.

Ingredients for Classic Country Chicken Casserole

Chicken thighs provide richness and depth — they're more forgiving than chicken breasts and stay juicy. Onions and garlic are the aromatic backbone, adding flavor right from the start. Carrots and celery contribute a classic mirepoix base, offering sweetness and earthiness. Frozen peas bring a pop of color and sweetness without any hassle. Chicken broth and heavy cream make the sauce luscious and creamy. Cooked white rice adds substance and soaks up all those lovely flavors. Sharp cheddar cheese melts into a gooey, savory topping. Lastly, breadcrumbs with butter make a crunchy, golden crust that ties everything together.

Tips & Tricks

  • If you’re short on time, use rotisserie chicken and skip the browning step.
  • For a crunchy twist, try adding some crushed cornflakes to the breadcrumb topping.
  • Feel free to swap the cheddar for any cheese you like — Gruyère or a smoked cheese can add a nice twist.

Serving Suggestions

This casserole is practically a meal on its own, but serving it with a simple green salad can add a fresh, crisp contrast. A side of crusty bread is great for mopping up any delicious sauce left on the plate.

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! Assemble it up to the baking step, refrigerate, and then bake when you're ready to serve.
Is there a way to make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the cheese to make it a bit lighter.
Can I freeze leftovers?
Yes, this casserole freezes well. Just make sure to cool it completely before wrapping tightly and freezing.

Classic Country Chicken Casserole Recipe Walkthrough

First things first, preheat your oven to 350°F. This way, it's ready and waiting when you finish assembling the casserole. While that's warming up, grab a large skillet and heat your olive oil over medium heat. Toss in the onions and garlic, stirring occasionally until the onions turn translucent and the whole kitchen smells divine.

Next, add in your carrots and celery. Cook these veggies for about 5 minutes until they start to soften. This step is key to bringing out their natural sweetness and depth. Now, push the veggies to the side, and nestle in the chicken thighs. Let them cook until they're lightly browned on the outside, around 10 minutes should do it.

Once your chicken has some color, stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring the mixture to a gentle simmer. This is where the magic happens, as all the flavors meld together beautifully. Fold in the cooked rice and frozen peas until everything is well combined.

Transfer this hearty mixture into a greased 9x13-inch baking dish. Spread it out evenly, then sprinkle the cheddar cheese over the top. For the final touch, mix the breadcrumbs with melted butter, and sprinkle this evenly over the cheese. Pop it into your preheated oven and bake for 30–35 minutes, until the top is golden and bubbly. Let it cool for about 5 minutes before serving — this helps everything set up nicely.

Why You'll Love This Recipe

  • Uses affordable, everyday ingredients.
  • Simple enough for a weeknight dinner yet satisfying enough for company.
  • One-dish wonder: minimal cleanup required!
  • Flexible and forgiving — easily adapt to what's in your fridge.

Ingredients

2 lbs boneless skinless chicken thighs
1 cup diced onions
2 cloves garlic minced
1 cup sliced carrots
1 cup chopped celery
1 cup frozen peas
1 cup chicken broth
1 cup heavy cream
2 cups cooked white rice
1 cup shredded sharp cheddar cheese
1 tbsp olive oil
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 cup breadcrumbs
2 tbsp melted butter

Step-by-step Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onions and garlic, sauté until onions are translucent.
4. Stir in carrots and celery, cook for about 5 minutes until they begin to soften.
5. Add chicken thighs and cook until lightly browned, about 10 minutes.
6. Stir in chicken broth, heavy cream, thyme, salt, and pepper.
7. Bring the mixture to a simmer, then fold in cooked rice and frozen peas.
8. Transfer the mixture into a greased 9x13-inch baking dish.
9. Sprinkle cheddar cheese evenly over the top.
10. Combine breadcrumbs with melted butter, then sprinkle over the cheese layer.
11. Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbly.
12. Allow to cool for 5 minutes before serving.

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