Ina Gartens Chicken Casserole Recipe
I have to tell you, when I first made Ina Garten’s Chicken Casserole, I felt like I’d unlocked the ultimate comfort food. The creamy, hearty goodness of tender chicken, fresh vegetables, and a buttery breadcrumb topping brought instant smiles to everyone at the table.
Ingredients
- 3 cups cooked chicken diced (rotisserie chicken works great)
- 8 oz sliced mushrooms
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup frozen peas
- 6 tablespoons butter divided
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures it’s ready when the casserole goes in. 🔥
- Melt half the butter in a large skillet over medium heat. Sauté the sliced mushrooms until golden and tender, then remove them from the skillet. This step adds a rich, savory flavor to the casserole. 🍄
- Add the remaining butter to the skillet along with the diced celery and carrots. Cook for about 10 minutes, stirring occasionally, until they’re soft and slightly caramelized. This creates a flavorful base for your creamy sauce. 🥕
- Stir in the flour, cooking for two minutes to form a roux. Slowly whisk in the chicken broth and whole milk, making sure there are no lumps. Simmer for 5-7 minutes until the sauce thickens.
- Add the diced chicken, sautéed mushrooms, frozen peas, thyme leaves, salt, and pepper to the sauce. Stir everything together, ensuring the flavors meld beautifully. 🍗
- Mix breadcrumbs, Parmesan cheese, parsley, and melted butter in a bowl. The topping should have a buttery, crumbly texture, perfect for baking.
- Pour the chicken and vegetable mixture into a casserole dish. Spread the breadcrumb topping evenly across the top to create that delicious crunch.
- Transfer the casserole dish to the preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Once out of the oven, allow the casserole to cool for a few minutes. Garnish with fresh parsley for a burst of color and serve! 🌿
Notes
- Ensure the chicken is cooked and diced before starting the recipe to save time.
- Whisk the broth and milk slowly to avoid clumps in the sauce.
- Don’t skip the parsley garnish—it adds a fresh touch to the dish.
- If the sauce feels too thick, add a splash of milk to adjust the consistency.