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Ina Garten Chicken Casserole Recipe

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★★★★★

4.6 from 123 reviews

A comforting and hearty one-dish meal featuring tender cooked chicken and vegetables in a rich, creamy sauce, topped with a golden, crispy Parmesan breadcrumb layer. Perfect for an easy, satisfying dinner.

Ingredients

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For the Casserole:

  • 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

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped parsley (optional, for garnish)

Instructions

  1. Preheat Oven and Prep Dish: Preheat your oven to 190°C (375°F). Grease a 9×13-inch baking dish to prevent sticking.
  2. Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery and cook for 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Make the Creamy Sauce: Sprinkle the all-purpose flour over the softened vegetables to create a roux. Stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock followed by the heavy cream, stirring constantly to prevent lumps. Continue cooking for 3-5 minutes until the sauce thickens.
  4. Combine the Filling: Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, fresh thyme, Parmesan cheese, salt, and black pepper. Mix thoroughly to combine all ingredients evenly.
  5. Assemble the Casserole: Transfer the creamy chicken and vegetable mixture into the prepared baking dish, spreading it in an even layer.
  6. Add the Topping and Bake: In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the casserole. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
  7. Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Using a pre-cooked rotisserie chicken saves time and adds deep roasted flavor.
  • Whisk continuously while adding liquids to the roux to avoid lumps and achieve a smooth sauce.
  • The casserole can be assembled up to 24 hours ahead; cover and refrigerate without the topping, add topping just before baking. Baking time may need to be extended by 10-15 minutes if cold.
  • For an extra crispy topping, you can broil the casserole for 1-2 minutes at the end of baking—watch closely to prevent burning.
  • Alternatives to the breadcrumb topping include crushed crackers, crushed potato chips, or extra shredded cheese.

Keywords: Ina Garten, chicken casserole, creamy chicken casserole, baked chicken casserole, comfort food, easy dinner, one dish meal

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