A French-style, hearty, comforting and Creamy Chicken Casserole is packed with golden veggies, crispy seared chicken thighs and the most delicious, velvety sauce packed with flavour. A great weeknight meal when your soul is craving comfort.
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Why you’ll love this Creamy Chicken Casserole?
- Easy one-pan dish.
- Slow-simmered and baked for maximum flavour.
- Creamy French-style chicken bake with sweet caramelised onion, mustard, garlic and loads of herbs.
- Hearty, country-style comforting dinner that can be enjoyed over mashed potatoes or served with rice or pasta.
Ingredients And Substitutions
Chicken – Skin-on, bone-in chicken thighs are juicy and succulent, cooking to tender meat with a crispy, browned skin. You can use skinless, boneless chicken thighs for this recipe.
Vegetables – Potatoes and carrots are wonderfully simple and inject a hearty, country-style feel to this delicious Creamy Chicken Casserole. You can also add parsnips.
Aromatics – Brown onion, garlic, mustard and porcini mushrooms add sweetness, pungency and umami.
Herbs – I love dried thyme for a concentrated country-style flavour to this creamy chicken bake. Parsley is a great finishing herb.
Dairy – A combination of milk and cream adds richness and makes the base velvety and silky.
Other Liquids – White wine is used to deglaze, and Chicken Stock is used to thin the sauce to your desired consistency. Additionally, a cornstarch slurry can be added to thicken the sauce to your liking.
How to make Creamy Chicken Casserole
- Cook chicken in a pan in olive oil until golden and seared.
- Saute vegetables in a pan in olive oil until browned and glazed.
3. Cook onion in butter until caramelised.
4. Add garlic, herbs and deglaze with white wine.
5. Add flour, milk and cream.
6. Cook until toasty.
7. Add chicken stock and break up lumps with a whisk. Cook until creamy and thickened.
8. Add veggies and chicken and bake in the oven.
What to serve with Creamy Chicken Casserole
Steamed rice, herbed rice, mashed potatoes, creamy polenta or cooked pasta make an excellent serving partner for this creamy chicken casserole.
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Recipe
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Preheat the oven to 180°C.
Heat oil in a large saute pan on medium-high heat. Add chicken, skin side down. Season with salt and pepper and cook for 6 minutes on each side until seared and browned. Remove onto a plate. Add potatoes and carrots, toss and cook for 5 minutes until glazed. Add ¼ cup water, cover and cook for 10 minutes until tender. Remove onto a plate.
Add butter to the pan. Reduce heat to medium-low and add the onion. Cook, tossing occasionally for 12-14 minutes until onion is caramelized and softened. Add garlic, thyme, garlic powder, onion powder, mushroom powder and flour. Saute for a few minutes until toasty.
Add wine to deglaze the pan. Add milk, cream, chicken stock, salt and pepper. Using a balloon whisk, mix the sauce as it simmers until thickened and lump free. If the sauce is too thin, add some corn starch slurry to thicken it up (this is optional).
Add the cooked vegetables to the pan and place the seared chicken in the sauce. Simmer for 5-8 minutes. Cover with a lid and bake in the preheated oven for 30 minutes until everything is cooked and heated through. Remove lid and bake for another 10 minutes.
Remove from the oven. Garnish with parsley and serve hot with rice or pasta.
Calories: 1029kcal | Carbohydrates: 64g | Protein: 48g | Fat: 64g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 281mg | Sodium: 494mg | Potassium: 1662mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6015IU | Vitamin C: 41mg | Calcium: 185mg | Iron: 5mg