CHICKEN CASSEROLE RECIPE
A comforting, cheesy chicken casserole with a creamy sauce, tender vegetables and a crunchy breadcrumb topping — ready in about an hour.
Ingredients
Main Ingredients
- 2 lb cooked shredded chicken about 2 pounds, rotisserie or poached
- 1.5 cup frozen peas and carrots
- 1 cup celery finely chopped
- 0.5 cup onion finely chopped
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cup chicken broth low-sodium preferred
- 1 cup milk whole or 2%
- 1.5 cup sharp cheddar cheese shredded, divided
- 0.5 tsp dried thyme
- 0.5 tsp black pepper freshly ground
- 1 tsp salt
- 1 cup breadcrumbs panko or regular
- 2 tbsp melted butter for topping
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and celery and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until the sauce thickens, about 3 to 5 minutes.
- Remove from heat and stir in 1 cup of shredded cheddar, thyme, salt and pepper. Fold in the cooked shredded chicken and frozen peas and carrots.
- Pour the mixture into the prepared baking dish, smoothing the top. Sprinkle the remaining 0.5 cup cheddar evenly over the casserole.
- Combine breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese layer.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges. Let rest 5 minutes before serving.
Notes
This casserole stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat covered at 350°F until warmed through.
Tried this recipe?Let us know how it was!