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A delicious baked Chicken Casserole is featured in this mouth-watering image.

Best Easy Chicken Casserole

This chicken casserole recipe transforms a classic dish into an unforgettable meal. By browning the chicken, roasting the vegetables, and creating a smooth, creamy sauce, this recipe achieves a perfect balance of flavor and texture. Using chicken thighs ensures moistness, while a crispy breadcrumb topping adds a delightful crunch.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 cup dry sherry optional
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 1 cup frozen peas optional
  • 1 cup cooked egg noodles or rice optional

Equipment

  • large skillet
  • Chopping board
  • knife
  • Measuring spoons
  • Measuring cups
  • Large saucepan
  • whisk
  • Large bowl
  • 9x13-inch baking dish
  • Oven
  • small bowl

Method
 

  1. Preheat oven to 375°F (190°C). Toss chicken with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Heat a large skillet over medium-high heat. Brown the chicken on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked at this stage. Remove from skillet and set aside.
  3. In the same skillet, add 2 tbsp olive oil. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes.
  4. Add the mushrooms and cook until browned, about 5-7 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  5. Remove from heat and set aside.
  6. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  7. Gradually whisk in the chicken broth, making sure to break up any lumps.
  8. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
  9. Stir in the heavy cream, salt, pepper, and nutmeg. Add the sherry, if using.
  10. Remove from heat.
  11. In a large bowl, combine the browned chicken, roasted vegetables, sauce, and optional add-ins (peas, noodles, or rice).
  12. Pour the mixture into a 9x13 inch baking dish.
  13. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter.
  14. Sprinkle the topping evenly over the casserole.
  15. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
  16. Let cool for a few minutes before serving.

Notes

For a richer flavor, use homemade chicken broth. You can substitute other vegetables, such as bell peppers or zucchini. Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.