If you’re craving a comfort meal that feels like a warm hug from the inside, the Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe is exactly what you need. This dish brings together tender chicken bathed in a luscious, creamy sauce, vibrant vegetables for a fresh pop of color and texture, all nestled atop a bed of fluffy mashed potatoes. It’s the ultimate cozy dinner that both your family and friends will adore, delivering rich flavors and wholesome ingredients in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this dish. Each one plays a vital role—from building a flavorful base to creating that dreamy creamy texture that makes this casserole so special.
- Olive oil: Perfect for gently sautéing the vegetables without overpowering their natural sweetness.
- Onion: Adds a subtle sweetness and depth when finely chopped and softened.
- Carrots: Bring color and a mild natural sweetness that balances the creamy sauce.
- Celery sticks: Add crunch and a lovely aromatic freshness.
- Garlic: Infuses the dish with warmth and a savory bite.
- Butter: Essential for creating the roux and adding richness.
- Flour: Works as a thickening agent to build the velvety sauce.
- Chicken stock: Creates a savory foundation packed with flavor.
- Boneless chicken breast: The star protein that stays tender and juicy throughout baking.
- Frozen peas: Add a pop of green and a touch of sweetness.
- Cream: Makes the sauce incredibly silky and indulgent.
- Cornflour: Helps thicken the sauce to the perfect consistency.
- Mashed potato: The ultimate cozy base—fluffy and smooth to complement the casserole.
- Italian parsley: Adds a fresh herbaceous finish for brightness and color.
How to Make Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 180°C on fan bake. This ensures your oven is at the perfect temperature to gently cook the chicken and soften the vegetables together.
Step 2: Cook the Vegetables
Heat a large cast-iron casserole dish over medium heat, then add the olive oil. Toss in the finely chopped onion, carrots, and celery, allowing them to sauté gently for about five minutes. You’ll notice the onion start to soften and the vegetables develop a delicious aroma—that’s when you know you’re off to a great start.
Step 3: Add Garlic and Butter
Stir in the crushed garlic, letting its fragrance fill the kitchen, then slide the butter into a small space in the casserole dish. Let it bubble gently—this buttery goodness will combine with the veggies to add richness right from the start.
Step 4: Make the Roux
Sprinkle the flour evenly over the butter and vegetables. Stir everything together thoroughly, cooking for about two minutes. This step is crucial to remove any raw flour taste and lay down a smooth foundation for your sauce.
Step 5: Add the Chicken Stock and Chicken
Gradually pour in half of the chicken stock, using a wooden spoon to scrape up any tasty brown bits stuck to the base of the dish—that’s pure flavor waiting to be unleashed. Once combined, add the remaining stock along with your diced chicken breast, distributing it evenly so every bite has tender chicken pieces.
Step 6: Bake the Casserole
Cover your casserole dish with a lid and place it in the preheated oven. Bake for 45 minutes. This slow, gentle cooking method lets the chicken cook through while the vegetables soften beautifully, all mingling in that savory stock.
Step 7: Finish the Sauce
After pulling the casserole from the oven, stir in the thawed peas and cream, which bring creamy texture and fresh sweetness into the mix. Mix the cornflour with a bit of cold water to create a smooth slurry, then stir it into the casserole. Leave the dish uncovered and bake for another 15 minutes, letting the sauce thicken into the perfectly luscious consistency.
Step 8: Season and Serve
Give your casserole a final taste, seasoning it with salt and pepper to your preference. Serve this creamy marvel hot on a generous bed of mashed potatoes, sprinkled with freshly chopped Italian parsley for that vibrant touch.
How to Serve Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe
Garnishes
Fresh herbs like Italian parsley are the perfect simple garnish—they brighten the dish visually and add a hint of freshness that balances the creamy intensity. You could also sprinkle some grated cheese for an indulgent twist or a dash of smoked paprika for a subtle smoky kick.
Side Dishes
This casserole shines on its own but pairs exceptionally well with a crisp green salad or steamed seasonal vegetables to add fresh crunch and lightness. If you want to keep the comfort vibe going, roasted garlic bread is also a fantastic companion to mop up every last bit of that rich sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with a crispy breadcrumb crust before baking. Alternatively, turn it into a layered bake in a deep dish by layering the creamy chicken and vegetables between thick mashed potato layers, then golden brown the top under the grill. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and store them in the fridge for up to three days. The flavors meld beautifully overnight, making the next day’s meal even better.
Freezing
This Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe freezes well. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 160°C, covered with foil to prevent drying out, or warm in the microwave stirring occasionally. Add a splash of cream or stock if the sauce appears too thick after reheating.
FAQs
Can I use other vegetables in this casserole?
Absolutely! Feel free to swap or add veggies like green beans, mushrooms, or bell peppers. Just adjust cooking times if you add something that cooks faster or slower than carrots and celery.
Is it possible to make this recipe dairy-free?
Yes! Use dairy-free butter and swap the cream for coconut cream or a plant-based cream alternative. The sauce might be slightly different in flavor but still delicious.
Can I prepare this casserole in advance and freeze it before baking?
Yes, you can assemble the casserole completely and freeze it unbaked. When ready, bake it from frozen but add an extra 10-15 minutes to the cooking time to ensure it heats through.
What kind of mashed potatoes work best with this dish?
Classic creamy mashed potatoes with butter and cream or milk are best. Avoid chunky or heavily seasoned versions to let the casserole shine as the main star.
How do I thicken the sauce if it’s too runny?
Stir in a little more cornflour slurry gradually, then bake uncovered for a few minutes to let the sauce thicken nicely without losing creaminess.
Final Thoughts
This Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe is the kind of comfort food that feels luxurious without fuss. With simple ingredients and straightforward steps, it delivers a meal that’s perfect for family dinners or when you want to impress with hearty, homey flavors. I can’t wait for you to try it and see just how easy it is to create such a satisfying and soul-warming dish.
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Creamy Chicken Casserole with Vegetables and Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western/European
Description
This Creamy Chicken Casserole is a comforting and hearty dish featuring tender chicken breast, mixed vegetables, and a rich creamy sauce baked to perfection. Served over fluffy mashed potatoes and garnished with fresh Italian parsley, it’s an ideal meal for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 4 cloves garlic, crushed
- 1 Tbsp butter
- 2 Tbsp flour
- 750 ml chicken stock
- 1 kg boneless chicken breast, diced
- 1 cup frozen peas, thawed
- 1 cup cream
- 3 Tbsp cornflour
To Serve
- Mashed potato
- Italian parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 180°C fan bake to prepare for baking the casserole.
- Cook vegetables: Heat a large cast-iron casserole dish over medium heat. Add olive oil, then sauté the chopped onion, carrots, and celery for about five minutes until the onion starts to soften.
- Add garlic and butter: Stir in the crushed garlic, then create a small gap in the dish and add butter. Wait until it begins to bubble.
- Make roux: Sprinkle flour over the butter and vegetables, then stir well to combine. Cook for two minutes to remove the raw flour taste.
- Add chicken stock: Gradually pour in half of the chicken stock while deglazing the base with a wooden spoon. Add the remaining stock, then add the diced chicken breasts.
- Bake the casserole: Cover with a lid and transfer the dish to the oven. Bake for 45 minutes until the chicken is cooked through and vegetables are tender.
- Finish sauce: Remove from oven. Add thawed peas and cream. Mix the cornflour with cold water to create a slurry, then stir it into the casserole. Uncover and bake for an additional 15 minutes until the sauce thickens.
- Season and serve: Taste and season with salt and pepper as needed. Serve hot over mashed potatoes, garnished with chopped parsley.
Notes
- Use a heavy casserole dish with a lid for even cooking.
- Ensure chicken is fully cooked before serving by checking it’s no longer pink inside.
- Adjust seasoning at the end depending on your taste preference.
- The cornflour slurry helps thicken the sauce without lumps.
- Mashed potatoes can be homemade or store-bought for convenience.
