Introduction

This Ina Garten Chicken Casserole is a comforting, hearty dish featuring tender chicken and fresh vegetables baked in a rich cream sauce. Finished with a golden, crispy Parmesan breadcrumb topping, it’s perfect for a satisfying family dinner.

A close-up of a white plate with a single serving of baked dish showing two main layers; the bottom layer is creamy white with a smooth texture, and the top layer is golden brown and bubbly, with melted cheese slightly browned in spots. The dish is sprinkled with finely chopped green herbs for color contrast. A silver spoon rests on the right side of the plate, and part of the white marbled textured surface is visible under the plate, with a white cloth napkin to the upper right. In the top left corner, the corner of a white baking dish with a similar dish inside is seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked chicken, shredded or diced
4 tablespoons butter
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken stock
1 cup heavy cream
1 cup frozen peas
1 teaspoon fresh thyme, chopped
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons butter, melted
¼ cup grated Parmesan cheese
1 tablespoon chopped parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 190°C (375°F). Grease a 9×13-inch baking dish and set aside.
Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle the flour over the vegetables to form a roux, stirring constantly for 1-2 minutes. Gradually whisk in the chicken stock, then the heavy cream, cooking and stirring for 3-5 minutes until the sauce thickens.
Step 4: Remove the skillet from heat. Stir in the cooked chicken, frozen peas, chopped thyme, ½ cup Parmesan cheese, salt, and black pepper. Mix well to combine.
Step 5: Transfer the mixture evenly into the prepared baking dish.
Step 6: In a small bowl, combine the panko breadcrumbs, melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this topping evenly over the casserole.
Step 7: Bake the casserole for 25-30 minutes until the topping is golden brown and the filling is bubbling.
Step 8: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Tips & Variations

Use a pre-cooked rotisserie chicken to save time and add a deep roasted flavor.
Whisk continuously while adding chicken stock and cream to the roux to prevent lumps and get a smooth sauce.
For an extra crispy topping, broil the casserole for 1-2 minutes at the end of baking—watch closely to avoid burning.
This casserole can be assembled up to 24 hours ahead; refrigerate without the topping and add it just before baking.
For a different topping, try crushed crackers, potato chips, or extra shredded cheese instead of breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze unbaked for up to 2 months. Thaw overnight in the refrigerator before baking. Reheat in the oven until warmed through.

How to Serve

A white plate holds a serving of a creamy dish with two main layers: the bottom layer is a smooth, off-white sauce mixed with soft chunks, while the top layer is golden brown and slightly crispy with browned spots in a bubbly texture. Fresh green chopped herbs are sprinkled on top and around the plate. To the right of the plate, a silver spoon rests, and in the background, a white marbled surface is visible with a cloth draped near the top corner. A small part of a white dish containing more of the same food is seen in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do you keep the chicken casserole from drying out?

Make sure there is enough creamy sauce to keep the ingredients moist. If baking a make-ahead casserole, cover with foil for the first half of baking, then uncover to brown the topping.

Can the casserole be frozen?

Yes, freezing unbaked casserole wrapped tightly works best for up to 2 months. Thaw completely in the refrigerator overnight before baking as directed.