This creamy chicken casserole recipe delivers full flavours! Chicken legs and thighs browned, then slowly braised in white wine sauce with herbs and carrots, then finished with a touch of cream for a rich and satisfying casserole.
If you like this casserole recipe, try our French Chicken Casserole a la Normande!
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No matter the weather, there is always room for a creamy chicken dish, isn’t there?!
Anyone who follows my recipes knows that I can’t get enough creamy chicken dishes, and fortunately neither can my family, or my readers! They are always popular, and it’s not hard to see why.
With chicken you have a cheap and readily available meat. But with just a little creativity and skill you can elevate the most humble cut into a dish fit for a five-star restaurant.
Who wouldn’t be proud to serve this for dinner? Whether you are putting this one in front of family or guests, it’s always a winner!
What is chicken casserole?
The answer varies by the country but what everyone agrees on is that casserole is a comfort food dish cooked in the oven. By most definitions, a casserole is a one-pan meal where the ingredients are cooked together. This method of cooking gives the flavours time to meld into one fantastic meal.
A traditional casserole usually consists of a protein like chicken, beef or fish and vegetables cooked in a savoury sauce. It could be served with rice or potatoes and bread.
Made right, it doesn’t just nourish the body. It brings comfort to the soul.
This creamy chicken casserole is all of the above and more!
Creamy chicken
There are a lot of reasons to make this simple but luxurious chicken dish. First, and arguably the most important, it’s an easy one since most cooking happens in the oven.
But even though it’s a simple casserole, you aren’t compromising anything. Wholesome, simple, good quality ingredients make this chicken recipe a winner.
And it has a delicious taste and beautiful aroma that will rival a restaurant meal for a fraction of the price. That makes it suitable for any sort of dinner, whether casual or formal.
But this is just my version. It’s an easily customisable recipe. You can add any vegetables and herbs you love to make this dish your own.
How to make it
If you made your casserole with chicken thighs and legs, you will end up with a richer flavour of the meat itself and the sauce. It’s important to brown seasoned chicken pieces first as it will improve the taste and the texture of the meat, especially when using skin-on chicken thighs and legs.
Adding onions or shallots, garlic and herbs also play an important part in making a delicious casserole dish. Hardier herbs like thyme and rosemary give richer flavour than parsley or dill. You can use dried herbs but fresh are always better.
Add vegetables you love for a more interesting, complex flavour. Root vegetables like carrots, potatoes, squash or yams are wonderful in casseroles as they need longer time in the oven same as chicken thighs and legs.
Mushrooms, green peas, red peppers and other delicate vegetables could also be added for extra flavour, texture and a pop of colour.
Finally a well prepared savoury sauce will make all the difference for a chicken casserole. Here is what you need to know about making one.
Recipe tips and notes
- I’ve used bone-in chicken legs and thighs. The bones add a tremendous amount of flavour to the dish.
- Browning the chicken is a vital step, and dramatically improves flavour and texture. It might splash a lot, though, so using a splatter guard will be a good way to protect yourself from the hot oil.
- The wine is an important player in the way flavours interact with each other in order to create a complex and varied taste. The richness of cream needs the acidity of wine for counterbalance. If you don’t drink alcohol, I would recommend substituting white wine with 1 tablespoon of white wine vinegar or apple cider vinegar and 2 tablespoons of not very sweet apple juice.
- Be sure to choose a dry white wine so the sauce doesn’t end up sweet. Something like a sauvignon blanc, chardonnay or pinot grigio will do nicely.
- To avoid the cream sauce curdling, add cream at the end of cooking time since the intense heat of the oven can cause it to curdle.
- I’ve used a double or heavy cream for this recipe, but a single or light cream could be used instead, especially if you want to lower the calories in the dish.
- Taste the sauce before you serve it and add a pinch of salt if it is needed.
Serving suggestions
All you need are a couple of simple sides to make it a complete and nourishing dinner. My favourite dish, which reminds me of a French bistro experience, would be Oven Fried Potatoes with Mushrooms and Caramelised Onions.
You could also start with this elegant Spinach and Apple Salad with Blue Cheese Dressing if you are hosting a special dinner. For everyday fare, consider pairing this chicken casserole with:
- Plain White Rice
- Brown or Wild Rice
- Mashed Potatoes
- Crusty Bread
Storage and leftovers
Leftovers will keep for 3-4 days if refrigerated in an This is an affiliate link.airtight container. A microwave is an easy way to reheat them, but the stovetop will work too. You may need to add a splash of water if the sauce is too thick.
If you want to keep your casserole a little longer, you can also freeze if for up to a month. Let it defrost completely before reheating, and add a splash of water to loosen the sauce.
More creamy chicken recipes
- Creamy Chicken Stroganoff
- Chicken in Wine and Mustard Sauce
- Chicken Paprikash
- Coq au Vin Blanc
- Butter Chicken
Creamy Chicken Casserole Recipe
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 8 chicken legs and thighs combined
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into 2 inch pieces
- 3-4 sprigs thyme, leaves only
- 2 tbsp flour
- 125ml/ ½cup dry white wine such as Sauvignon Blanc
- 375ml/1 ½cups This is an affiliate link.chicken stock
- 125ml/1/2cup double/heavy cream
Instructions
- Preheat oven to 180C/350F. Heat one tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken legs and thighs for approximately 4 minutes per side over medium heat until golden on each side but not cooked all the way through. Remove to a plate and set aside till needed.
- Discard all fat but 1 tablespoon from the pan and add 1 tbsp of butter. Sauté chopped onion and carrots over low heat for 8-10 minutes. Do not allow onions to brown. Add minced garlic and thyme leaves, cook briefly for half a minute. Add the flour and stir to combine until the flour has turned into a paste and is slightly browned. Add the wine while stirring, let the wine simmer for 2-3 minutes until reduced by a half, then add the chicken stock, turn the heat up and bring to a boil, then take it off the heat.
- Return the chicken to the pan and bake in the oven uncovered for 45 minutes. Then take out of the oven and add the double/heavy cream and gently stir to incorporate the cream into the sauce. Taste and season with more salt if necessary.
