Stove Top Chicken or Turkey Casserole
Savor the comforting flavors of this Stove Top Chicken or Turkey Casserole, a one-skillet meal that’s perfect for busy weeknights or using up holiday leftovers. This hearty, homemade casserole combines tender chunks of chicken or turkey with a medley of sautéed vegetables, a creamy roux-based sauce, and a touch of paprika for warmth. It’s finished with a golden, Parmesan-infused breadcrumb topping that adds a delightful crunch to every bite. No oven is required, making this dish a quick and satisfying option that’s ready in just 45 minutes from start to finish. Serve it straight from the skillet, garnished with fresh parsley, for a comforting dinner that’s as easy to make as it is delicious. Perfect for family meals, this recipe is a flavorful way to turn simple ingredients into something truly special.
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Recipe Information
Ingredients
- 3 cups Cooked chicken or turkey (shredded or diced)
- 4 tablespoons Butter
- 1 medium Yellow onion (chopped)
- 2 medium Carrots (diced)
- 2 Celery stalks (diced)
- 2 cloves Garlic (minced)
- 4 tablespoons All-purpose flour
- 2 cups Chicken or turkey broth
- 1 cup Whole milk
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
In a large, deep skillet or saucepan, melt 2 tablespoons of butter over medium heat.
Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken or turkey broth, making sure there are no lumps. Then add the milk and continue to stir until the mixture thickens into a creamy sauce.
Add the shredded chicken or turkey to the skillet along with the frozen peas. Stir to combine, then season with salt, pepper, and paprika.
Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 10 minutes to allow the flavors to meld.
While the casserole simmers, melt the remaining 2 tablespoons of butter in a small pan over low heat. Stir in the breadcrumbs and cook for 1–2 minutes until lightly toasted.
Stir the grated Parmesan cheese into the breadcrumbs and sprinkle the mixture evenly across the top of the casserole in the skillet.
Cover the skillet again and cook for another 5 minutes to allow the topping to set.
Garnish with fresh parsley, if desired, and serve warm directly from the skillet.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 8116 mg | 353% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 44.0 g | ||
| Protein | 308.1 g | 616% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2001 mg | 154% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4544 mg | 97% | |
*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.
