Sunday Chicken Casserole

Nutriscore Rating: 68/100

Comfort food reaches new heights with this hearty Sunday Chicken Casserole, a one-dish wonder perfect for family gatherings or a cozy dinner. Featuring tender, golden-seared chicken thighs nestled in a creamy herb-infused sauce with vibrant carrots, celery, and baby potatoes, this recipe delivers on both flavor and simplicity. The casserole comes together with a quick stovetop sauté before finishing in the oven, creating a bubbly, golden-topped masterpiece that’s irresistibly aromatic. Optional cheddar cheese adds a rich layer of decadence, while a garnish of fresh parsley provides the perfect finishing touch. Ready in just over an hour, this comforting, oven-baked chicken casserole is a must-try for busy weeknights or leisurely Sunday dinners, combining wholesome ingredients with a satisfying homemade touch.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 6 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 2 cups baby potatoes, halved
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese (optional, for topping)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

📝 Instructions

15 steps

1. Preheat your oven to 375°F (190°C).

2. Season the chicken thighs with salt and black pepper on both sides.

3. In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat.

4. Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove them from the skillet and set aside.

5. To the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 3 minutes until softened.

6. Add the minced garlic and cook for an additional 1 minute, stirring constantly.

7. Stir in the sliced carrots, celery, and halved baby potatoes. Cook for 5 minutes to lightly soften the vegetables.

8. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.

9. Gradually pour in the chicken broth while stirring to create a smooth sauce.

10. Add the heavy cream, dried thyme, dried rosemary, and season with salt and black pepper. Stir to combine.

11. Return the seared chicken thighs to the skillet, nestling them among the vegetables and sauce.

12. If using shredded cheddar cheese, sprinkle it evenly over the top.

13. Transfer the skillet or casserole dish to the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

14. Remove from the oven and let rest for 5 minutes before serving.

15. Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy your Sunday Chicken Casserole!

Nutrition Facts

1 serving (1637.7g)

Calories		3010
% Daily Value*
Total Fat		183.1 g	235%
	Saturated Fat	90.2 g	451%
	Polyunsaturated Fat	0.0 g
Cholesterol		1110 mg	370%
Sodium		1484 mg	65%
Total Carbohydrate		122.0 g	44%
	Dietary Fiber	17.1 g	61%
	Total Sugars	12.8 g
Protein		197.8 g	396%
Vitamin D		1.7 mcg	8%
Calcium		1019 mg	78%
Iron		12.3 mg	68%
Potassium		4202 mg	89%

*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.

Source of Calories

Fat: 1647 cal (56.3%%)

Protein: 791 cal (27.0%%)

Carbs: 488 cal (16.7%%)