Creamy Chicken Casserole recipe

square image of chicken casserole with chicken breasts and vegetables in a creamy sauce.

Creamy Chicken Casserole recipe

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 230cal

Author: Ashley Fehr

This Creamy Chicken Casserole is an easy, comforting dish made with chicken, potatoes, carrots, and a creamy sauce. It’s perfect for busy nights when you want something warm and hearty, and it’s all made in one dish!

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Ingredients

¾ lb baby or Creamer potatoes (chopped)
2 large carrots (peeled and sliced thinly)
1 rib celery (finely sliced)
½ small onion (finely chopped)
¾ cup low sodium chicken broth
½ cup heavy cream
1 tablespoon corn starch
4 boneless skinless chicken breasts (roughly 2 lb)
2 teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon paprika
¾ cup frozen peas
fresh parsley to garnish if desired

Instructions

Turn the oven to 400°F and lightly grease a 9x13" baking dish.
Place cut potatoes, carrots, celery and onion in the prepared baking dish.
In a glass measuring cup, whisk together the broth, cream and corn starch and pour in the pan over the vegetables.
Place the chicken breasts on top of the vegetables in the pan.
Combine the salt, Italian seasoning, garlic powder, pepper and paprika and sprinkle evenly over chicken and vegetables in the pan. Stir the vegetables a little to coat.
Cover tightly with foil and bake for 45-50 minutes until potatoes and carrots are tender and chicken reaches an internal temperature of at least 165°F.
Stir in peas, return to the oven and bake uncovered for 4-5 minutes until peas are heated through.
Serve.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: this recipe works well with chicken thighs as well as smaller pieces of bone-in chicken. Ideally, the potatoes, carrots and chicken will cook in the same amount of time.
Vegetables: this is a great clean-out-the-fridge meal! You can mix up the veggies according to what you have, just keep in mind that softer vegetables or frozen should be added with the peas and cooked for just a few minutes.
Seasonings: to cut down on time, you can use any multi-purpose seasoning you have on hand
Cream: I don't recommend low fat cream or milk for this recipe. Because of the high heat and extended cook time, low fat dairy can become curdled.

Nutrition