Down on the Farm Chicken Casserole
Bring the heartwarming flavors of a farmhouse kitchen to your table with this Down on the Farm Chicken Casserole. Packed with tender shredded chicken, earthy baby potatoes, and a medley of colorful vegetables like carrots, celery, and peas, this comforting dish is smothered in a creamy, velvety sauce seasoned with paprika and garlic powder. The casserole is topped with a crunchy, golden layer of panko breadcrumbs and Parmesan cheese, creating a delightful contrast of textures in every bite. Perfect for a cozy family dinner, this one-dish meal is easy to prepare, ready in just one hour, and serves up to six. Whether you're looking to use leftover chicken or craving a rustic, farmhouse-inspired meal, this casserole is destined to become a weeknight favorite.
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Recipe Information
Ingredients
- 3 large Chicken breasts, cooked and shredded
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Frozen peas
- 2 cups Baby potatoes, halved
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish and set aside.
In a large pot, boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced carrots and celery, cooking for 5-6 minutes until softened. Stir in the frozen peas and cook for another 2 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually pour in the chicken broth while whisking to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
Lower the heat and stir in the heavy cream, salt, black pepper, paprika, and garlic powder. Add the cooked chicken, sautéed vegetables, and boiled potatoes into the skillet. Toss to coat everything evenly in the sauce.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.3 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 795 mg | 61% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4914 mg | 105% | |
*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.
