Country Farm Chicken Casserole
Comfort food meets countryside charm with this hearty Country Farm Chicken Casserole! Packed with tender, golden-seared chicken, a medley of sautéed vegetables, and a rich, creamy sauce infused with cheddar cheese, this casserole is brimming with homestyle flavor. A crispy, buttery breadcrumb and parmesan topping adds a satisfying crunch to every bite, while frozen peas and fresh parsley bring a pop of color and brightness. Perfect for family weeknight dinners or cozy gatherings, this one-dish wonder is easy to prepare, oven-baked to bubbly perfection, and sure to become a staple in your recipe collection. Serve it with a side of crusty bread or a crisp green salad for a comforting meal that captures the essence of farm-fresh cooking.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup whole milk
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown (they do not need to be fully cooked). Remove chicken from the skillet and set aside to rest. Once slightly cooled, shred or dice the chicken into bite-sized pieces.
In the same skillet, melt the unsalted butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.
Sprinkle the flour over the vegetables and stir to combine, cooking for about 1 minute to remove the raw flour taste.
Gradually whisk in the chicken stock, followed by the milk. Cook the mixture, stirring frequently, until it thickens into a creamy sauce, about 3-5 minutes.
Stir in the shredded chicken, frozen peas, fresh parsley, and shredded cheddar cheese. Mix well until everything is evenly coated in the sauce. Remove from heat.
Transfer the chicken mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine breadcrumbs, grated parmesan cheese, and melted butter. Stir until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the chicken and vegetable filling.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 383 mg | 29% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 623 mg | 13% | |
*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.
