Chicken Casserole
6 servings Chicken casserole is a beloved comfort food, perfect for any occasion. Whether you're gathering around the table for a warm family meal or bringing a dish to share at a potluck, this classic recipe is sure to please. Tender chicken, a rich and creamy sauce, vibrant vegetables, and a golden,... Read more ... crispy topping combine to create a satisfying and flavorful dish that will have everyone coming back for seconds. With its easy preparation and delightful taste, chicken casserole is a versatile meal that's perfect for any night of the week. Read less x saved Chef Jeff Cool Cook September 15, 2024 50 min.50 min.1/5 50 min. 50 min. 1/5 Ingredients: Vegetables: 3 TBSP of frying oil (any kind) (adjust if needed)1 onion - peeled and chopped (large)3 carrots - peeled and diced (medium)3 cloves of garlic - peeled and grated (or pressed)1 LB of broccoli florets - chopped½ TSP of salt (adjust if needed)¼ TSP of ground pepper (adjust if needed) 3 TBSP of frying oil (any kind) (adjust if needed) 1 onion - peeled and chopped (large) 3 carrots - peeled and diced (medium) 3 cloves of garlic - peeled and grated (or pressed) 1 LB of broccoli florets - chopped ½ TSP of salt (adjust if needed) ¼ TSP of ground pepper (adjust if needed) Sauce: 1/2 stick of butter (4 TBSP)¼ cup of all-purpose flour2 cups of chicken broth/stock (or vegetable broth)1 cup of milk1/2 cup of sour cream¼ cup of parmesan cheese - grated1 TSP of dried thyme (or 2TBSP of fresh - choopped) Pinch of salt Pinch of ground pepper 1/2 stick of butter (4 TBSP) ¼ cup of all-purpose flour 2 cups of chicken broth/stock (or vegetable broth) 1 cup of milk 1/2 cup of sour cream ¼ cup of parmesan cheese - grated 1 TSP of dried thyme (or 2TBSP of fresh - choopped) Pinch of salt Pinch of ground pepper Chicken: 3 chicken breast - cooked and shreeded or diced (Rotisserie chicken works great, or you can also use canned chicken - just be sure to drain the liquid.) 3 chicken breast - cooked and shreeded or diced (Rotisserie chicken works great, or you can also use canned chicken - just be sure to drain the liquid.) Topping: 1 cup of panko breadcrumbs (or other kind of breadcrumbs)1/2 stick of butter - melted (4 TBSP)1/2 cup of parmesan cheese - grated 1 cup of panko breadcrumbs (or other kind of breadcrumbs) 1/2 stick of butter - melted (4 TBSP) 1/2 cup of parmesan cheese - grated You can use any cooked chicken for this recipe. Rotisserie chicken is a convenient option. Feel free to substitute or add your favorite vegetables. Mushrooms, peas, or green beans would all work well. For a richer flavor, use heavy cream instead of milk. You can use any cooked chicken for this recipe. Rotisserie chicken is a convenient option. Feel free to substitute or add your favorite vegetables. Mushrooms, peas, or green beans would all work well. For a richer flavor, use heavy cream instead of milk. Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Large Sauté Pan or Stir Fry Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Hand Grater or Garlic Press1x Medium Mixing Bowl (3 – 4 QT)1x French Whisk1x Small Mixing Bowl (about 1 QT)1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (size about 9 x 13) 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Large Sauté Pan or Stir Fry Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Hand Grater or Garlic Press 1x Medium Mixing Bowl (3 – 4 QT) 1x French Whisk 1x Small Mixing Bowl (about 1 QT) 1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (size about 9 x 13) Directions: Tip: To make this casserole ahead of time, assemble it and refrigerate until ready to bake. Add an additional 5 – 10 minutes to the baking time if baking from cold. To make this casserole ahead of time, assemble it and refrigerate until ready to bake. Add an additional 5 – 10 minutes to the baking time if baking from cold. 1. Preheat Oven: Preheat your oven to 375°F (190°C). Preheat your oven to 375°F (190°C). 2. Cook Vegetables: Heat frying oil in a large saute pan over medium-high heat. Add onion and saute until glossy (usually about 3 minutes). Then add carrots, garlic, and broccoli and cook, stirring occasionally, for about 2-3 minutes. Stir in salt and pepper. Place vegetables in the medium mixing bowl for a later step. Heat frying oil in a large saute pan over medium-high heat. Add onion and saute until glossy (usually about 3 minutes). Then add carrots, garlic, and broccoli and cook, stirring occasionally, for about 2-3 minutes. Stir in salt and pepper. Place vegetables in the medium mixing bowl for a later step. 3. Make Sauce: In the same stir-fry pan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Then gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until partially thickened. Then stir in sour cream, Parmesan cheese, thyme, salt, and pepper. Add the cooked chicken and vegetables to the sauce and mix well. Set aside for a later step. In the same stir-fry pan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Then gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until partially thickened. Then stir in sour cream, Parmesan cheese, thyme, salt, and pepper. Add the cooked chicken and vegetables to the sauce and mix well. Set aside for a later step. 4. Prepare Topping: In a small bowl, combine panko bread crumbs, melted butter, and Parmesan cheese. In a small bowl, combine panko bread crumbs, melted butter, and Parmesan cheese. 5. Assemble & Bake: Pour the chicken mixture into the baking dish. Sprinkle the topping evenly over the casserole. Bake for 20-25 minutes or until the casserole is bubbly and the topping is golden brown. Pour the chicken mixture into the baking dish. Sprinkle the topping evenly over the casserole. Bake for 20-25 minutes or until the casserole is bubbly and the topping is golden brown. 6. Serve: Let the casserole rest for a few minutes before serving. Enjoy! Let the casserole rest for a few minutes before serving. Enjoy! About the Author: Chef JeffCool Cook # 7 32 Followers Published Recipes: 18Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-15 Published Recipes: 18 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-15 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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