Creamy Chicken Casserole.

by
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Resting Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Difficulty Level: Intermediate

Cooking Intensities & Thermal Stages

Controlling your heat level ensures that your chicken gets a golden crust while the roux-based cream sauce stays smooth without separating or scorching:

  1. Searing Chicken:Medium-High Heat (approx. 375°F / 190°C pan temperature)
    • Purpose: Quickly browns the seasoned chicken bites/meatballs on all sides to lock in moisture.
  2. Sautéing Vegetables:Medium Heat (approx. 325°F / 165°C)
    • Purpose: Softens diced potatoes, carrots, bell peppers, and onions without burning.
  3. Simmering Cream Sauce:Medium-Low Heat (approx. 200°F / 93°C gentle simmer)
    • Purpose: Cook out the flour raw taste and thicken the broth and cream base into a rich sauce.
  4. Baking Casserole:375°F (190°C) Oven Temperature
    • Purpose: Melts the shredded cheese topping to a golden, bubbly finish while heating the interior thoroughly.

Ingredients List

Meat & Aromatics

  • 1.5 lbs (700g) Boneless chicken breast or ground chicken (formed into bite-sized meatballs/pieces)
  • 1 medium Red onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Olive oil (divided)

Vegetables & Fillings

  • 1½ cups Diced potatoes (peeled and cut into small cubes)
  • 1 cup Diced carrots
  • 1 cup Sweet corn kernels (fresh or frozen)
  • 1 cup Green peas (fresh or frozen)
  • 1 cup Diced red bell pepper

Seasonings & Spices

  • 1 tsp Paprika
  • 1 tsp Dried oregano / Italian seasoning
  • 1 tsp Garlic powder / chicken seasoning
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black pepper

Creamy Cheese Sauce & Topping

  • 3 tbsp All-purpose flour
  • 1½ cups Low-sodium chicken broth
  • 1 cup Heavy cream or whole milk
  • ½ cup Freshly grated Parmesan cheese
  • 2 cups (8 oz) Mozzarella or Cheddar cheese, shredded (for topping)
  • Fresh parsley for garnish

Step-by-Step Cooking Instructions

Step 1: Prep & Preheat

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch deep baking dish with oil or butter and set aside.

Step 2: Sear the Chicken

  1. Place a Dutch oven or heavy-bottomed skillet over Medium-High Heat and add 1 tablespoon of olive oil.
  2. Toss chicken pieces with paprika, oregano, garlic powder, salt, and pepper.
  3. Add chicken to the pan and sear for 6 to 8 minutes, turning occasionally until golden-brown on all sides.
  4. Remove chicken from the pan and set aside on a plate.

Step 3: Sauté the Vegetable Base

  1. In the same pan over Medium Heat, add the remaining olive oil.
  2. Add diced red onion, minced garlic, diced potatoes, carrots, and red bell peppers.
  3. Cook for 6 to 8 minutes, stirring frequently, until vegetables begin to soften.

Step 4: Make the Cream Sauce & Combine

  1. Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes.
  2. Reduce heat to Medium-Low and gradually pour in the chicken broth and heavy cream while stirring to prevent lumps.
  3. Simmer for 3 to 5 minutes until sauce thickens.
  4. Stir in grated Parmesan, sweet corn, green peas, and return the seared chicken into the pot. Fold everything together gently until well combined.

Step 5: Assemble & Bake

  1. Transfer the creamy chicken and vegetable mixture into the prepared baking dish.
  2. Sprinkle the shredded mozzarella/cheddar cheese evenly over the top.
  3. Bake uncovered at 375°F (190°C) for 20 to 25 minutes until the top cheese is bubbly and beautifully golden-brown.

Step 6: Rest & Serve

  1. Remove from the oven and let rest for 10 minutes before serving.
  2. Garnish with chopped fresh parsley.

Nutritional Breakdown

(Estimated per serving based on 8 servings)

  • Calories: 420 kcal
  • Total Fat: 22g
    • Saturated Fat: 11g
  • Cholesterol: 95mg
  • Sodium: 620mg
  • Total Carbohydrates: 26g
    • Dietary Fiber: 3.5g
    • Sugars: 4g
  • Protein: 29g
  • Calcium: 240mg
  • Iron: 2.2mg
  • Potassium: 510mg