Description
A cozy and creamy chicken casserole perfect for sharing with friends and family during fall evenings.
Ingredients
- 3 cups cooked, shredded chicken
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (optional)
- 1 cup carrots, diced or shredded
- 1/3 cup all-purpose flour (or cornstarch for gluten-free)
- 2 cups halal chicken broth
- 1 cup whole milk or heavy cream
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups shredded cheddar cheese, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked rice, egg noodles, or cubed bread for the base
- 1/2 cup breadcrumbs or crushed crackers for topping
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté butter in a large skillet over medium heat. Add onion and cook until translucent, about 4–5 minutes. Stir in garlic, mushrooms, and carrots; cook until softened.
- Stir in flour (or cornstarch) and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Let simmer until slightly thickened, about 3–4 minutes.
- Add in sour cream (or Greek yogurt), 1 cup shredded cheese, thyme, paprika, salt, and pepper. Mix in shredded chicken and rice or noodles until well combined.
- Pour the mixture into the prepared baking dish. Sprinkle remaining cheese on top and add breadcrumbs evenly.
- Bake for 20–25 minutes until bubbly and golden. If using a streusel topping, be cautious of extra browning.
- Let the casserole rest for 5–10 minutes before serving. Garnish with parsley.
Notes
For a lighter version, use low-fat milk and increase vegetables. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American