Country Chicken Casserole
Warm, hearty, and bursting with comforting flavors, this Country Chicken Casserole is the ultimate family-friendly dinner that delivers a taste of home in every bite. Perfectly tender shredded chicken is combined with vibrant diced vegetables, soft egg noodles, and a creamy, thyme-infused sauce, then topped with melty cheddar cheese and a crispy, golden panko breadcrumb crust. Ready in just an hour, this oven-baked classic is an easy and satisfying meal for busy weeknights or cozy gatherings. Serve it straight from the dish and finish with a sprinkle of fresh parsley for a rustic, comforting touch. Ideal for fans of warm casseroles and creamy chicken recipes, this dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium onion, diced
- 1 cup frozen peas
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 12 ounces egg noodles, cooked and drained
- 1 cup sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced carrots, celery, and onion, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes to remove the raw taste. Slowly whisk in the chicken broth and heavy cream, creating a smooth sauce.
Season the sauce with salt, black pepper, and dried thyme. Let it simmer for 3-4 minutes until it thickens slightly.
Turn off the heat and fold in the shredded chicken, frozen peas, and cooked egg noodles, mixing everything until well-coated.
Transfer the mixture into the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly on top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 28.7 g | ||
| Protein | 295.3 g | 591% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1189 mg | 91% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3867 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
