Name: Creamy Chicken Casserole: A Comforting, Hearty Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips; 45 g (6 tbsp) plain (all-purpose) flour; ½ tsp salt; ½ tsp black pepper; 2 tbsp oil; 2 tbsp unsalted butter; 3 small-to-medium onions, peeled and finely diced; 5 cloves garlic, peeled and minced; 1 tsp dried thyme; ½ tsp celery salt (optional); 25 g (3 tbsp) plain (all-purpose) flour; 1 litre (4 ¼ cups) chicken stock; 300 ml (1 ¼ cups) milk (whole milk or half-fat); 2 tbsp freshly squeezed lemon juice (juice of approx. 1 lemon); 20 chestnut mushrooms, thickly sliced; ½ tsp salt; ½ tsp black pepper; 240 ml (1 cup) double (heavy) cream; 2 tbsp cornflour mixed with 5 tbsp cold water (to make a slurry, optional); Mashed potatoes; Sprouts; Peas

Description

This comforting Creamy Chicken Casserole features tender chicken breasts in a rich and flavorful creamy sauce made with onions, garlic, mushrooms, and a touch of lemon. Perfectly seasoned and served with mashed potatoes, sprouts, and peas, it’s an ideal dish for a cozy family meal!

Ingredients

Scale

For the Chicken:

5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips
45 g (6 tbsp) plain (all-purpose) flour
½ tsp salt
½ tsp black pepper

For the Sauce:

2 tbsp oil
2 tbsp unsalted butter
3 small-to-medium onions, peeled and finely diced
5 cloves garlic, peeled and minced
1 tsp dried thyme
½ tsp celery salt (optional)
25 g (3 tbsp) plain (all-purpose) flour
1 litre (4 ¼ cups) chicken stock
300 ml (1 ¼ cups) milk (whole milk or half-fat)
2 tbsp freshly squeezed lemon juice (juice of approx. 1 lemon)
20 chestnut mushrooms, thickly sliced
½ tsp salt
½ tsp black pepper
240 ml (1 cup) double (heavy) cream
2 tbsp cornflour mixed with 5 tbsp cold water (to make a slurry, optional)

To Serve:

Mashed potatoes
Sprouts
Peas

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Instructions

Prepare the chicken: In a bowl, toss the chopped chicken with the flour, salt, and pepper until evenly coated.
Cook the chicken: Heat the oil and butter in a large skillet or saucepan over medium-high heat. Add the chicken in batches and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pan and set it aside.
Prepare the sauce: In the same pan, add the diced onions and cook for 3-4 minutes until softened. Add the garlic and dried thyme, and cook for an additional minute until fragrant. If using celery salt, add it at this stage.
Make the roux: Stir in the 3 tablespoons of flour and cook for 1-2 minutes to form a roux.
Add liquids: Gradually add the chicken stock and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 5-7 minutes until it begins to thicken.
Add the mushrooms and seasoning: Stir in the sliced mushrooms, salt, pepper, and lemon juice. Cook for another 5 minutes until the mushrooms soften.
Finish the sauce: Lower the heat and stir in the heavy cream. If the sauce is not thick enough, mix the cornflour with cold water to make a slurry, then gradually stir it into the sauce until thickened to your desired consistency.
Combine chicken and sauce: Return the browned chicken to the pan and mix well, allowing everything to heat through and combine. Simmer for 10 minutes, stirring occasionally.

Serve: Garnish the casserole with fresh parsley and serve with mashed potatoes, sprouts, and peas on the side.

Notes

If you prefer a lighter option, you can substitute the heavy cream with a lighter cream or milk.
Feel free to swap the chicken breasts for thighs for a richer flavor.

The cornflour slurry is optional, but it can help thicken the sauce if it is too thin.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish, Comfort Food
Method: Stovetop
Cuisine: British, Comfort Food