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Ina Garten Chicken Casserole

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A comforting and hearty casserole that combines tender chicken with a creamy sauce, vegetables, and a golden breadcrumb topping.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or diced
  • 4 tablespoons butter
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese for topping

Instructions

  1. Preheat oven to 190°C (375°F).
  2. In a large skillet, melt 4 tablespoons butter over medium heat. Sauté the diced onion, carrots, and celery until softened, approximately 8-10 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the flour to create a roux and cook for 2 minutes, stirring constantly.
  5. Gradually whisk in the chicken stock and heavy cream, stirring until the sauce thickens, approximately 3-5 minutes.
  6. Remove the skillet from heat and stir in the cooked chicken, frozen peas, fresh thyme, 1/2 cup Parmesan cheese, salt, and pepper. Mix well to combine.
  7. Transfer the mixture to a prepared baking dish and spread evenly.
  8. In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted butter, and 1/4 cup Parmesan cheese.
  9. Sprinkle the breadcrumb topping evenly over the casserole.
  10. Bake for 25-30 minutes until the topping is golden brown and the filling is bubbling.
  11. Let the casserole cool for 5 minutes before serving.
  12. Garnish with chopped parsley if desired and serve.

Notes

This is a one-dish meal perfect for weeknight dinners. The creamy sauce can be made ahead and refrigerated. For a lighter version, substitute half-and-half for heavy cream.

Nutrition

Find it online: https://www.rapidrecipes.blog/ina-garten-chicken-casserole/