Description
A hearty and creamy chicken casserole crowned with tender vegetables and a rich sauce, perfect served over mashed potatoes for a satisfying family meal.
Ingredients
Units
Scale
For the casserole
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 4 cloves garlic, crushed
- 1 Tbsp butter
- 2 Tbsp flour
- 750ml chicken stock
- 1kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream
- 3 Tbsp cornflour
To serve
- Mashed potato
- Italian parsley, chopped
Instructions
- Preheat oven: Set the oven to 180°C fan bake (356°F).
- Sauté vegetables: Heat a large cast-iron casserole dish over medium heat. Add olive oil, then sauté the onion, carrot, and celery for about five minutes until the onion begins to soften.
- Add garlic and butter: Stir in crushed garlic. Create a small space in the center of the dish, add butter, and let it melt and bubble.
- Make roux: Sprinkle flour over the bubbling butter, stirring constantly to combine. Cook for about two minutes to remove the raw flour taste.
- Deglaze and add chicken: Pour half of the chicken stock into the dish, scraping the bottom with a wooden spoon to loosen any browned bits. Then add the remaining stock. Add diced chicken breasts to the dish.
- Bake the casserole: Cover with a lid and transfer to the oven. Bake for 45 minutes until the chicken is cooked through and vegetables are tender.
- Add peas and cream: Remove from oven, stir in thawed peas and cream. Mix the cornflour with cold water to make a slurry and stir into the casserole.
- Finish baking: Return to oven uncovered and bake for another 15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- Serve: Spoon over mashed potatoes and garnish with chopped Italian parsley.
Notes
- For a variation, use store-bought or homemade stock and adjust salt accordingly.
- This dish freezes well; cool completely before storing in an airtight container for up to three months.
- Can be adapted into a chicken pot pie by placing half of the mixture in a pie dish and topping with puff pastry.
- Use canola or vegetable oil if preferred over olive oil.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg
