Chicken casserole with mushrooms and carrots
Savor the comforting flavors of our Chicken Casserole with Mushrooms and Carrots. Made with tender chicken thighs, fresh vegetables, aromatic thyme, and a creamy sauce with parmesan cheese, this dish is perfect for a hearty family dinner.
- 04 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Chicken casserole with mushrooms and carrots is a delightful, hearty dish that's perfect for both family dinners and special occasions. Combining tender chicken thighs with fresh vegetables and a creamy, flavorful sauce, this recipe promises to deliver a comforting meal that's sure to impress. Whether you're an experienced cook or a beginner in the kitchen, follow these steps to create a delicious chicken casserole.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet and cook until they are golden brown on both sides, about 4-5 minutes per side.
- Remove the chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon of canola oil.
- Add the chopped carrots, sliced mushrooms, and finely chopped onion. Cook until the vegetables are tender, about 5-6 minutes.
- Add the minced garlic and fresh thyme, and cook for another 1-2 minutes until fragrant.
- Pour in the white wine, scraping up any brown bits at the bottom of the skillet.
- Let it simmer for about 3 minutes until the liquid has reduced slightly.
- Sprinkle the flour over the vegetable mixture and stir well to combine.
- Gradually whisk in the milk and heavy whipping cream.
- Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Stir in half of the grated parmesan cheese (about 3/8 cup) until melted and combined with the sauce.
- Season with salt and pepper to taste.
- Transfer the vegetable and sauce mixture into a large casserole dish.
- Nestle the browned chicken thighs on top of the vegetable mixture.
- Sprinkle the remaining parmesan cheese and the bread crumbs evenly over the top.
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the top is golden brown.
- Let the casserole cool slightly before serving. Enjoy your Chicken Casserole with Mushrooms and Carrots warm!
Tips:
- Make sure to preheat your oven to 375°F (190°C) before you begin cooking.
- Using chicken thighs with the skin and bone-in will add extra flavor to the dish.
- To save time, you can slice the carrots and mushrooms while the chicken is browning.
- If you prefer a thicker sauce, you can add an extra tablespoon of flour when preparing the sauce.
- For a more intense flavor, you can use freshly grated Parmesan cheese instead of pre-grated.
- Feel free to add other vegetables like peas or bell peppers to the casserole for more variety.
- Let the casserole rest for a few minutes after baking to allow the flavors to meld together.
- If you have leftovers, store them in an airtight container in the refrigerator and reheat them in the oven for best results.
By following these steps, you'll create a delectable chicken casserole with mushrooms and carrots that's rich in flavor and packed with nutrients. Serve it hot with your favorite side dish or a simple green salad, and enjoy the compliments from your family and friends. This recipe is a comforting classic that's sure to become a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 730kcal | 29% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.91g | 10% |
| Sugar 14g | 14% |
| Fat | |
| Fat 45g | 54% |
| Saturated 15g | 50% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 720ug | 80% |
| Choline 120mg | 21% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.83mg | 63% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 0.84mg | 49% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.96ug | 82% |
| Vitamin C 8mg | 9% |
| Vitamin E 2.31mg | 15% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 2.24mg | 20% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 3.94mg | 36% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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