Description
This creamy chicken casserole is a comforting, hearty dish featuring tender chicken breasts and a rich, velvety sauce loaded with vegetables. Slow-baked in the oven and topped with luscious cream and peas, it’s perfect for a family dinner served over fluffy mashed potatoes and garnished with fresh Italian parsley.
Ingredients
Scale
Main Ingredients
- 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
- 750 ml chicken stock
- 1 kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream
- 3 Tbsp cornflour
To Serve
- Mashed potato (quantity as desired)
- Italian parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan bake to prepare for baking the casserole.
- Cook Vegetables: Heat a large cast-iron casserole dish over medium heat. Add olive oil, then sauté the chopped onion, carrots, and celery for about five minutes until the onion starts to soften.
- Add Garlic and Butter: Stir in crushed garlic, then create a small gap in the dish and add butter. Wait until it begins to bubble.
- Make Roux: Sprinkle flour over the butter and vegetables, then stir well to combine. Cook for two minutes to remove the raw flour taste.
- Add Chicken Stock: Gradually pour in half of the chicken stock while deglazing the base with a wooden spoon. Add the remaining stock, then add the diced chicken breasts.
- Bake the Casserole: Cover with a lid and transfer the dish to the oven. Bake for 45 minutes until the chicken is cooked through and vegetables are tender.
- Finish Sauce: Remove from oven. Add thawed peas and cream. Mix the cornflour with cold water to create a slurry, then stir it into the casserole. Uncover and bake for an additional 15 minutes until the sauce thickens.
- Season and Serve: Taste and season with salt and pepper as needed. Serve hot over mashed potatoes, garnished with chopped parsley.
Notes
- Make sure the chicken is fully cooked before adding the cream and peas.
- You can substitute frozen mixed vegetables for peas if preferred.
- For a lighter version, use low-fat cream or substitute cream with milk thickened with a little cornstarch.
- Serve immediately after baking for the best texture and flavor.
- If you don’t have a cast-iron casserole dish, any oven-safe heavy pot with a lid will work.
