Chicken Casserole Recipe
This one-pot chicken casserole is the ultimate comfort food for busy weeknights. With juicy chicken thighs, fresh herbs, and a creamy sauce, it delivers deep flavor without complicated steps or hard-to-find ingredients.
Ingredients
For the base
- 2 medium onions, finely diced
- 2 leeks, trimmed, sliced, and rinsed
- 3 celery sticks, thinly sliced
- 500 g carrots, peeled and cut into chunks
- 1 tbsp dried thyme
For the protein
- 1000 g boneless, skinless chicken thighs, cut into large pieces
For the sauce
- 50 g plain flour
- 750 ml hot chicken stock
- 2 tbsp wholegrain mustard
- Sea salt and freshly ground black pepper to taste
To finish and serve
- 4 tbsp crème fraîche
- 1 bunch fresh parsley, finely chopped
Instructions
- Place a large, heavy-based casserole dish on the stove over medium heat and let it warm evenly.
- Add a splash of oil and sauté the onions, celery, carrots, and dried thyme for 5 minutes until fragrant and softened.
- Stir in the sliced leeks and cook for another 2–3 minutes until slightly softened.
- Add the chicken pieces and cook for about 5 minutes, turning until lightly browned on all sides.
- Sprinkle in the plain flour and stir to coat all the ingredients evenly.
- Slowly pour in the hot chicken stock, stirring constantly. Add the wholegrain mustard and deglaze the pan to incorporate all browned bits.
- Bring to a light boil, then reduce heat to low. Cover and simmer for 45–60 minutes until vegetables are tender and sauce is thickened.
- Turn off the heat and stir in the crème fraîche. Adjust seasoning with salt and pepper as needed.
- Sprinkle with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Notes
If your sauce is too thin, mix 1 tablespoon of cornstarch with cold water and stir it in during the final 5 minutes of cooking.
For a second-day meal, turn leftovers into a pie with puff pastry baked at 190°C until golden.
To make this gluten-free, substitute plain flour with cornstarch or gluten-free flour blend.
For a richer version, stir in extra crème fraîche or a splash of double cream before serving.
Nutrition Facts (Per Serving)
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 115mg
- Sodium: 580mg
- Carbohydrates: 22g
- Fiber: 4g
- Sugars: 6g
- Protein: 35g