Hearty Chicken Casserole

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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This Hearty Chicken Casserole is a warm hug in a dish, perfect for cozy family dinners or when you want to impress with minimal fuss. It's packed with wholesome ingredients and a rich, creamy sauce that will have everyone reaching for seconds.

Ingredients for Hearty Chicken Casserole

Whole chicken is the star, providing tender, juicy meat and rich flavor to the casserole. Chicken broth enhances the chicken flavor while keeping everything moist and delicious. Heavy cream adds richness and a luxurious texture to the sauce. Carrots and peas bring sweetness and color, balancing the savory elements. Potatoes add heartiness and make the dish filling. Onions and garlic form the aromatic base, providing depth of flavor. The all-purpose flour is used to thicken the sauce into a creamy consistency. Butter adds richness and helps to sauté the onions and garlic. The seasoning of salt, pepper, dried thyme, and dried rosemary elevates the overall taste, lending a comforting herbal note.

Tips & Tricks

  • For more flavor, you can roast the chicken instead of boiling it.
  • If you want a thicker sauce, add an extra tablespoon of flour to the roux.
  • Feel free to swap in frozen mixed vegetables if you're short on time.
  • Let the casserole rest for a few minutes before serving for easier slicing.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad or steamed broccoli to add a fresh element to your meal. You can also serve it with crusty bread to soak up every last bit of that delicious sauce.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Absolutely! Just adjust the cooking time accordingly since chicken breasts cook faster.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it. Bake it just before serving.

Hearty Chicken Casserole Recipe Walkthrough

Start by preheating your oven to 350°F. This gives you a head start while you prepare the other ingredients. Place the whole chicken in a large pot and cover it with water. Cook over medium heat for about 45 minutes, until the chicken is fully cooked through. Once done, remove the chicken from the pot and let it cool slightly. When it's cool enough to handle, shred the meat into bite-sized pieces, discarding the bones.

While the chicken is cooling, melt the butter in a large skillet over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant. This usually takes about 3-5 minutes. Stir in the flour, whisking continuously for about 2 minutes to create a smooth roux. Gradually add the chicken broth and heavy cream to the roux, stirring constantly. Keep stirring until the sauce thickens to your desired consistency.

Now, add the shredded chicken back into the skillet along with the carrots, peas, potatoes, salt, pepper, thyme, and rosemary. Stir everything together until well combined. Pour the mixture into a greased casserole dish and cover it with foil. This helps to trap the moisture and cook everything evenly. Bake in your preheated oven for 30 minutes. After 30 minutes, remove the foil and let it bake for an additional 15 minutes until the top turns a lovely golden brown.

Why You'll Love This Recipe

  • Perfect balance of savory and herby flavors.
  • Ideal for meal prep and leftovers taste even better.
  • Simple ingredients that are likely already in your kitchen.
  • A comforting classic that pleases both kids and adults alike.

Ingredients

1 whole chicken (3-4 lbs)
2 cups chicken broth
1/2 cup heavy cream
1 cup sliced carrots
1 cup peas
1 cup diced potatoes
1 cup chopped onions
2 cloves garlic, minced
1/2 cup all-purpose flour
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 tsp dried thyme
1/2 tsp dried rosemary

Step-by-step Instructions

1. Preheat the oven to 350°F.
2. In a large pot, place the whole chicken and cover with water. Cook over medium heat until the chicken is fully cooked, about 45 minutes.
3. Once cooked, remove the chicken, let it cool slightly, and shred the meat into bite-sized pieces, discarding the bones.
4. In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until translucent.
5. Stir in flour, whisking continuously for 2 minutes, to create a roux.
6. Gradually add chicken broth and heavy cream to the roux, stirring constantly until the sauce thickens.
7. Add the shredded chicken, carrots, peas, potatoes, salt, pepper, thyme, and rosemary to the sauce.
8. Pour the mixture into a greased casserole dish and cover with foil.
9. Bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, until the top is golden brown.

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