Go Back
Ina Gartens Chicken Casserole Recipe
Ash Tyrrell

Ina Gartens Chicken Casserole Recipe

I have to tell you, when I first made Ina Garten’s Chicken Casserole, I felt like I’d unlocked the ultimate comfort food. The creamy, hearty goodness of tender chicken, fresh vegetables, and a buttery breadcrumb topping brought instant smiles to everyone at the table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced (rotisserie chicken works great)
  • 8 oz sliced mushrooms
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 6 tablespoons butter divided
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped (for garnish)
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Start by preheating your oven to 350°F (175°C). This ensures it’s ready when the casserole goes in.
  2. Melt half the butter in a large skillet over medium heat. Sauté the sliced mushrooms until golden and tender, then remove them from the skillet. This step adds a rich, savory flavor to the casserole.
  3. Add the remaining butter to the skillet along with the diced celery and carrots. Cook for about 10 minutes, stirring occasionally, until they’re soft and slightly caramelized. This creates a flavorful base for your creamy sauce.
  4. Stir in the flour, cooking for two minutes to form a roux. Slowly whisk in the chicken broth and whole milk, making sure there are no lumps. Simmer for 5-7 minutes until the sauce thickens.
  5. Add the diced chicken, sautéed mushrooms, frozen peas, thyme leaves, salt, and pepper to the sauce. Stir everything together, ensuring the flavors meld beautifully.
  6. Mix breadcrumbs, Parmesan cheese, parsley, and melted butter in a bowl. The topping should have a buttery, crumbly texture, perfect for baking.
  7. Pour the chicken and vegetable mixture into a casserole dish. Spread the breadcrumb topping evenly across the top to create that delicious crunch.
  8. Transfer the casserole dish to the preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  9. Once out of the oven, allow the casserole to cool for a few minutes. Garnish with fresh parsley for a burst of color and serve!

Notes

  • Ensure the chicken is cooked and diced before starting the recipe to save time.
  • Whisk the broth and milk slowly to avoid clumps in the sauce.
  • Don’t skip the parsley garnish—it adds a fresh touch to the dish.
  • If the sauce feels too thick, add a splash of milk to adjust the consistency.