If there’s one recipe I find myself repeatedly going back to, it’s Ina Garten’s Chicken Casserole. The first time I made it, I was amazed by just how comforting, creamy, and downright delicious it was. It’s one of those recipes where the blend of tender chicken, veggies, and the cheesy breadcrumb topping works like magic.
Plus, it’s a crowd-pleaser that both kids and adults adore. Trust me, once you try it, this dish has “family favorite” written all over it!
Credit: ourtableforseven
Ingredients for Ina Garten’s Chicken Casserole
Here’s everything you need to make the perfect chicken casserole. These ingredients come together for that signature hearty and creamy texture, and the topping adds the perfect crunch.
For the Casserole
- Cooked chicken – 4 cups, shredded or diced. Bonus tip: Rotisserie chicken works great here for ease and flavor.
- Butter – 4 tablespoons. It’s essential for creating the creamy sauce.
- Yellow onion – 1 large, diced. Brings a sweet and savory base.
- Carrots – 2, diced. Adds a touch of sweetness and color.
- Celery – 2 stalks, diced. For an earthy, crunchy layer.
- Garlic – 2 cloves, minced. Nothing beats the aroma of garlic!
- All-purpose flour – ¼ cup. This thickens the sauce beautifully.
- Chicken stock – 2 cups. Choose a rich stock for a deeper flavor.
- Heavy cream – 1 cup. Gives that signature silky texture.
- Frozen peas – 1 cup. No need to thaw; they add a pop of green and sweetness.
- Fresh thyme – 1 teaspoon, chopped. Its subtle aromatics elevate the dish.
- Salt – 1 teaspoon or as needed.
- Black pepper – ½ teaspoon. Balances the flavors.
- Grated Parmesan cheese – ½ cup. Adds nuttiness and a cheesy kick.
For the Topping
- Breadcrumbs – 1 cup (panko preferred). Panko lends maximum crunch.
- Butter – 2 tablespoons, melted. Helps the breadcrumbs toast to golden perfection.
- Grated Parmesan cheese – ¼ cup. Because you can never have too much cheese.
- Chopped parsley – Optional, for garnish. Adds freshness and visual appeal.
Note: This recipe serves approximately 6 people when paired with a side dish or two. Double the quantities if serving a larger group.
Variations of This Recipe
You can tweak this casserole to suit dietary preferences or simply to switch up the flavors. Here are some ideas:
- Dairy-Free: Replace heavy cream with coconut milk or a non-dairy cream substitute, and skip the cheese.
- Gluten-Free: Swap the all-purpose flour with gluten-free flour and ensure your breadcrumbs are also gluten-free.
- Add Protein: Toss in some cooked bacon or diced ham for extra flavor.
- Spices: Add a pinch of red chili flakes for a bit of heat.
- Extra Veggies: Stir in mushrooms, spinach, or even corn for added nutrition and variety.
For a different flavor profile, you might also enjoy the bold and smoky taste of pollo asado.
Cooking Time
Here’s the time breakdown for this casserole:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
You don’t need anything fancy for this recipe. Here’s what you’ll want to gather:
- Large skillet – For making the sauce.
- Mixing bowls – To prepare the topping.
- 9×13-inch baking dish – To bake the casserole.
- Whisk – To avoid lumps when making the sauce.
- Knife and cutting board – For prepping the vegetables.
- Oven – The final piece to bring it all together.
How to Make Ina Garten’s Chicken Casserole?
This casserole comes together in a few simple steps. You’ll be layering, mixing, and topping to create a dish that’s as beautiful as it is delicious.
Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures the casserole bakes evenly and doesn’t stick to the dish.
Make the Sauce
Melt the butter in a large skillet over medium heat. Stir in the diced onion, carrots, and celery, and cook for 5-7 minutes until the vegetables are softened and fragrant.
Next, add the minced garlic and cook for another minute. Sprinkle the flour evenly over the vegetables, stirring constantly. This creates a roux, which thickens our sauce when we add the liquids.
Gradually pour in the chicken stock in small amounts, whisking continuously to prevent lumps. Once the stock is fully incorporated, add the heavy cream. Let the sauce simmer for 3-5 minutes until it thickens and turns velvety.
Combine the Ingredients
With the sauce complete, remove the skillet from the heat. Stir in the shredded chicken, frozen peas, thyme, Parmesan cheese, salt, and pepper. Mix everything together until well combined. Pour the mixture into your prepared baking dish, spreading it out evenly.
Prepare the Topping
Mix the breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Stir until the breadcrumbs are coated and look like golden sand. Sprinkle this mixture evenly over the casserole.
Bake the Casserole
Place the dish in your preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the edges of the casserole are bubbling. If you love an extra crispy topping, switch the oven to broil for the last two minutes, but keep a close eye to avoid burning!
Serve
Once baked, allow the casserole to cool for 5 minutes. Garnish with freshly chopped parsley if desired. Serve and watch everyone go for seconds!
Credit: ourtableforseven
Additional Tips for Making This Recipe Better
From my experience, here are some little tricks to take this casserole to the next level:
- Use freshly grated Parmesan cheese. Pre-shredded varieties don’t melt as well.
- Add a splash of white wine to the sauce for enhanced flavor.
- When making the roux, ensure it doesn’t brown. Stir constantly for a smooth, light-colored base.
- For crispier breadcrumbs, toast them briefly in a dry skillet before mixing with butter.
- Make it ahead and refrigerate it; the flavors meld beautifully with a bit of time.
If you’re a fan of pairing chicken with veggies, you might love the combination of chicken and broccoli for another wholesome meal idea.
How to Serve Ina Garten’s Chicken Casserole?
This casserole is delightfully versatile when it comes to serving. Here are a few ideas:
- Pair it with a fresh green salad topped with vinaigrette to cut through the richness.
- Serve alongside roasted or steamed veggies like broccoli or green beans for a colorful plate.
- Offer some crusty bread on the side to soak up the creamy sauce.
- Sprinkle a bit of crushed red pepper on individual portions to add a touch of heat.
Nutritional Information
Here’s a general rundown of the nutritional values per serving:
- Calories: ~400
- Protein: 30g
- Carbohydrates: 20g
- Fat: 22g
Make Ahead and Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or entire casserole in the oven at 350°F.
- Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it well with plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed.
- Reheat: Warm leftovers in the oven at 350°F until heated through. This keeps the topping crispy.
Why You’ll Love This Recipe?
Here’s why this recipe stands out:
- Perfect for a crowd: It’s hearty, satisfying, and serves a large group.
- Customizable: You can adjust the ingredients to fit dietary needs or preferences easily.
- Make-ahead magic: Prep it the day before and bake when you’re ready.
- Balanced flavors: Creamy, herby, cheesy, and crunchy all in one dish.
- Ultimate comfort food: It’s like a warm hug in a casserole dish!
Ina Garten’s Chicken Casserole is not just a recipe; it’s comfort food at its finest. Whether you’re whipping it up for a family meal or preparing it for guests, this dish is bound to please. Warm, creamy, and topped with a golden crunch, it’s a dish worth savoring. Enjoy!
You can also enjoy similar chicken recipes for more inspiration. Let’s get started!