Ina Garten Chicken Casserole Recipe
Are you looking for a meal that feels like a warm hug? This Ina Garten Chicken Casserole Recipe is exactly what you need. It is creamy, crunchy, and full of flavor.
Ingredients
- 4 cups of cooked chicken shredded or cubed
- 1 pound of cooked pasta penne or fusilli works best
- 2 cups of heavy cream
- 1 cup of chicken stock low sodium
- 1/2 cup of dry white wine like Chardonnay
- 4 tablespoons of unsalted butter
- 1/4 cup of all-purpose flour
- 1 cup of frozen peas
- 1 cup of sliced mushrooms cremini or white
- 1 1/2 cups of shredded Gruyère cheese
- 1/2 cup of freshly grated Parmesan cheese
- 2 cups of fresh breadcrumbs Panko is a great choice
- 1 tablespoon of fresh thyme leaves
- Salt and black pepper to taste
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C). Grease your 9x13 inch baking dish with butter or cooking spray. This ensures the chicken casserole does not stick to the sides while baking.
Cook the Pasta
- Boil a large pot of salted water. Add your pasta and cook it until it is just firm. This is called "al dente." Drain the water and set the pasta aside in a bowl.
Sauté the Mushrooms
- Melt two tablespoons of butter in a large pan over medium heat. Add the sliced mushrooms and cook until they are brown. This usually takes about five minutes. Season them with a little salt.
Make the Roux
- Add the remaining butter to the pan with the mushrooms. Sprinkle in the flour and whisk for one minute. This cooks out the raw flour taste. It should look like a thick paste.
Whisk in the Liquids
- Slowly pour in the chicken stock, wine, and heavy cream. Whisk constantly so no lumps form. Let the sauce simmer for a few minutes until it gets thick and smooth.
Combine the Ingredients
- Add the shredded chicken, cooked pasta, peas, and Gruyère cheese to the sauce. Stir everything together gently. Make sure the chicken and pasta are fully coated in the creamy sauce.
Season the Mixture
- Taste the mixture before you bake it. Add salt and pepper as needed. This is the best time to ensure the flavors are balanced. Add the fresh thyme now for extra aroma.
Prepare the Topping
- In a small bowl, mix the breadcrumbs with a little melted butter and Parmesan cheese. This topping will become the crunchy "lid" of your casserole. It adds a great texture to the meal.
Assemble and Bake
- Pour the chicken mixture into the prepared baking dish. Spread it out evenly with a spatula. Sprinkle the breadcrumb mixture over the top. Bake for 30 minutes until the top is golden.
Notes
- Veggie Swap: You can use broccoli or carrots instead of peas. Just steam them slightly before adding.
- Cheese Options: If you cannot find Gruyère, use sharp white cheddar. It melts beautifully and has a great kick.
- Wine Substitute: If you prefer not to use wine, use extra chicken stock with a squeeze of lemon juice.
- Rice Version: You can swap the pasta for cooked wild rice. This makes the dish gluten-free if you also use GF flour.
- Crunch Factor: Add chopped pecans or walnuts to the breadcrumb topping for a nutty flavor.