Description
This creamy chicken casserole is a comforting and hearty American main course featuring tender chicken breasts baked with baby potatoes, carrots, celery, and a rich creamy sauce infused with Italian seasoning and garlic. Perfect for a cozy family dinner, it combines simple ingredients into a delicious, satisfying one-dish meal.
Ingredients
Scale
Vegetables
- 0.75 lb baby or Creamer potatoes, chopped
- 2 large carrots, peeled and sliced thinly
- 1 rib celery, finely sliced
- 0.5 small onion, finely chopped
Sauce
- 0.75 cup low sodium chicken broth
- 0.5 cup heavy cream
- 1 tablespoon corn starch
Chicken and Seasoning
- 4 boneless skinless chicken breasts, roughly 2 lb
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Additional
- 0.75 cup frozen peas
- Fresh parsley to garnish if desired
Instructions
- Preheat and Prepare Dish. Turn the oven to 400°F and lightly grease a 9×13 inch baking dish to prevent sticking during baking.
- Arrange Vegetables. Place the chopped potatoes, sliced carrots, celery, and finely chopped onion evenly in the prepared baking dish as the base layer.
- Make Sauce and Pour. In a glass measuring cup, whisk together the low sodium chicken broth, heavy cream, and corn starch until smooth, then pour the sauce evenly over the vegetables in the dish.
- Add Chicken. Place the boneless skinless chicken breasts on top of the vegetables in the baking dish, spreading them evenly.
- Season Everything. In a small bowl, combine salt, Italian seasoning, garlic powder, black pepper, and paprika. Sprinkle this seasoning mixture evenly over both the chicken breasts and vegetables. Gently stir the vegetables a little to coat them with seasoning and sauce.
- Cover and Bake. Tightly cover the dish with foil and bake in the preheated oven for 45 to 50 minutes, or until the potatoes and carrots are tender and the chicken reaches an internal temperature of at least 165°F.
- Add Peas and Finish Baking. Remove the foil, stir in the frozen peas, and return the casserole to the oven uncovered. Bake for an additional 4 to 5 minutes until the peas are heated through.
- Serve and Garnish. Remove from oven, garnish with fresh parsley if desired, and serve warm for a delicious, comforting meal.
Notes
- Use low sodium chicken broth to control salt levels in the dish.
- Make sure chicken is cooked through by checking that the internal temperature reaches 165°F for safety.
- If frozen peas are not available, fresh or canned peas can be used as a substitute.
- Covering with foil during most of the baking retains moisture and keeps the chicken tender.
- For a lighter version, substitute heavy cream with half-and-half or milk but cream adds to the richness of the sauce.
