Ina Garten’s Chicken Casserole Recipe (2024)

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Introduction

Ina Garten, the Barefoot Contessa, is known for her delicious and comforting recipes, and her Chicken Casserole is no exception. This hearty and satisfying dish combines tender chicken, vegetables, and a creamy sauce for a perfect family meal. Follow along to create a dish that’s both comforting and crowd-pleasing.

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Ingredients You’ll Need

Gather these ingredients to make Ina Garten’s Chicken Casserole:

For the Chicken Casserole:

• 4 cups of cooked chicken, diced (you can use rotisserie chicken for convenience)
• 3 cups of sliced mushrooms
• 2 cups of celery, diced
• 2 cups of carrots, diced
• 2 cups of frozen peas
• 1/2 cup of unsalted butter
• 1 cup of all-purpose flour
• 4 cups of chicken broth
• 2 cups of whole milk
• 1 teaspoon of thyme leaves
• Salt and black pepper to taste
• 1/4 cup of fresh parsley, chopped (for garnish)

For the Topping:

• 4 cups of breadcrumbs (fresh or panko)
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of fresh parsley, chopped
• 4 tablespoons of unsalted butter, melted

Instructions

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Follow these simple steps to create Ina Garten’s Chicken Casserole:

Step 1: Preheat the Oven

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Preheat your oven to 350°F (175°C).

Step 2: Prepare the Vegetables

1. In a large skillet, melt 1/4 cup of butter over medium heat.
2. Add the sliced mushrooms and sauté them until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set them aside.

Step 3: Create the Creamy Sauce

1. In the same skillet, melt the remaining 1/4 cup of butter over medium heat.
2. Add the diced celery and carrots and sauté until they become tender, about 10 minutes.
3. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly.

Step 4: Add Broth and Milk

1. Gradually whisk in the chicken broth and whole milk, ensuring there are no lumps.
2. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens, about 5-7 minutes.

Step 5: Season and Assemble

1. Add the diced chicken, sautéed mushrooms, frozen peas, thyme leaves, salt, and black pepper to the sauce. Mix well to combine all the ingredients.

Step 6: Prepare the Topping

1. In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, and melted butter. Mix until the breadcrumbs are evenly coated.

Step 7: Assemble the Casserole

1. Transfer the chicken and vegetable mixture to a large casserole dish.
2. Sprinkle the breadcrumb topping evenly over the mixture.

Step 8: Bake

1. Place the casserole dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 9: Garnish and Serve

1. Remove the casserole from the oven and let it cool slightly.
2. Garnish with fresh chopped parsley before serving.

Conclusion

Ina Garten’s Chicken Casserole is a comforting and satisfying dish that your family and guests will love. The combination of tender chicken, hearty vegetables, and a creamy sauce, topped with a crunchy breadcrumb topping, makes for the perfect meal. Serve it for dinner and enjoy the warm, homemade flavors.

Source: ourtableforseven.com

Ina Garten’s Chicken Casserole Recipe

Yield: 6

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Prep Time: 10 minutes

Cook Time: 45 minutes

Ina Garten, the Barefoot Contessa, is known for her delicious and comforting recipes, and her Chicken Casserole is no exception. This hearty and satisfying dish combines tender chicken, vegetables, and a creamy sauce for a perfect family meal. Follow along to create a dish that's both comforting and crowd-pleasing.

Ingredients

• Nonstick cooking spray
• 1 1/2 cups brown Minute Rice
• 5 cups chopped broccoli florets (1 full head)
• 1/2 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 1 1/2 cups frozen green peas
• 2 cups chicken broth
• 1 1/2 cups 2% milk
• 8 ounces shredded cheddar cheese, divided
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 and a half pounds boneless, skinless chicken breast
• 1 ounce shredded parmesan cheese

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and coat a large ceramic casserole dish with nonstick cooking spray.
2. Layer the bottom of the casserole dish with brown Minute Rice, broccoli florets, yellow onion, carrots, and green peas.
3. Place the broth and milk in a small saucepan and warm it up over medium heat.
4. Reduce the heat to low and stir in 6 ounces of the shredded cheddar cheese, garlic powder, salt, and pepper. Continue to whisk until the cheese is melted.
5. Pour over the rice and vegetables and toss to combine.
6. Next, cut the chicken breasts into 1-inch pieces and put them in the casserole dish, making sure they are well covered in cheese sauce.
7. Bake for 30 minutes, uncovered.
8. Sprinkle the remaining 2 ounces of the shredded cheddar cheese and the shredded parmesan cheese on top of the casserole and bake it for an additional 15 to 20 minutes.

Notes

• Cut the chicken breast into cubes to speed up the baking time of the casserole.
• Freeze individual servings of the chicken casserole for a quick dinner on nights when you don’t feel like cooking from scratch. For directions on reheating frozen chicken casserole, see the section below.
• Because the cheese has salt, you don’t need to add very much to this recipe.
• If you want your chicken casserole to be spicy, add a teaspoon of cayenne pepper to the sauce.

Nutrition Information

Yield 1Serving Size 6
Amount Per ServingCalories 3211Total Fat 121gSaturated Fat 60gTrans Fat 2gUnsaturated Fat 46gCholesterol 863mgSodium 5124mgCarbohydrates 201gFiber 43gSugar 53gProtein 328g

The information contained herein is subject to change.

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