Description
This Hearty Chicken Stew Casserole combines tender chicken thighs with a medley of vegetables in a creamy, savory sauce topped with melted cheddar cheese. Perfectly baked to golden bubbly perfection, it makes for a comforting and satisfying family dinner.
Ingredients
Scale
Chicken and Meat
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Dairy and Liquids
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
Optional
- Fresh parsley for garnish
Instructions
- Preheat Oven and Brown Chicken: Preheat the oven to 375°F. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook them until they are lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Flour and Make Sauce: Sprinkle the flour evenly over the vegetables, stirring to combine. Slowly pour in the chicken broth while continuously stirring to avoid lumps. Then add the heavy cream and stir until the mixture is smooth.
- Combine Ingredients and Simmer: Return the browned chicken pieces to the skillet. Stir in the diced potatoes, frozen peas, and corn. Add the dried thyme, dried rosemary, and season with salt and pepper to taste. Bring the mixture to a gentle simmer to meld the flavors.
- Transfer to Baking Dish and Bake: Grease a 9×13-inch baking dish and transfer the chicken and vegetable mixture into it. Sprinkle the shredded cheddar cheese evenly on top. Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and bubbly.
- Garnish and Serve: Take the casserole out of the oven, garnish with freshly chopped parsley if desired, and serve warm for a hearty, comforting meal.
Notes
- For extra flavor, sear the chicken with a pinch of paprika before cooking it in the skillet.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a lighter option, substitute heavy cream with half-and-half.
- To make this dish gluten-free, use gluten-free all-purpose flour instead of regular flour.
