Description
A comforting and flavorful chicken casserole inspired by Ina Garten’s recipe.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 1/2 pounds cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, salt, pepper, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly.
- Stir in cooked chicken and frozen peas.
- Remove from heat and stir in Parmesan cheese and parsley.
- Transfer to a baking dish if your skillet is not oven-safe.
- Bake for 20-25 minutes, or until bubbly and lightly browned.
Notes
- You can use rotisserie chicken for convenience.
- For a richer flavor, use chicken thighs instead of breast meat.
- If you don’t have fresh parsley, you can omit it or use dried parsley.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken casserole, Ina Garten, comfort food, easy dinner, chicken recipe