Description
This Ina Garten Chicken Casserole Recipe is my go-to comfort food, featuring chicken and vegetables in a creamy sauce—perfect for cozy evenings.
Ingredients
Scale
- 1 medium Onion (finely chopped)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 1/4 cup Flour (for thickening)
- 3 cups Chicken stock (homemade preferred)
- 1 cup Heavy cream
- 4 cups Cooked chicken (rotisserie chicken works well)
- 1 cup Peas
- 1 tablespoon Thyme (fresh leaves)
- to taste Salt
- to taste Pepper (freshly ground)
- 1 cup Panko breadcrumbs
- 1/4 cup Melted butter
- 1/2 cup Grated Parmesan
Instructions
- Preheat the oven to 190°C (375°F).
- Sauté the onion, carrots, and celery in melted butter until soft, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in the flour to create a roux, cooking it for a minute until lightly golden. Gradually whisk in chicken stock and heavy cream until the sauce thickens, around 3-5 minutes.
- Remove from heat and stir in the cooked chicken, peas, thyme, Parmesan, salt, and pepper.
- Transfer the creamy mixture to a 9×13-inch baking dish, spreading it evenly.
- Mix the panko breadcrumbs with melted butter and sprinkle this topping evenly over the casserole.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Ina Garten Chicken Casserole