Warm, hearty, and layered with tender chicken, this Chicken Casserole brings back that Sunday-supper comfort we crave. A slow-simmered blend of herbs, creamy sauce, and soft vegetables creates that melt-in-your-mouth goodness that fills the kitchen with nostalgia.
Table of Contents
Why You’ll Love This Chicken Casserole
A single dish that soothes the soul and feeds a crowd — that’s this Chicken Casserole. It’s the kind of recipe that feels like home in every bite.
- Comforting, tender chicken in a rich, savory sauce
- Great for freezing or next-day leftovers
- Simple prep with pantry ingredients
- Family-friendly and hearty for cold nights
Love easy chicken dinners? Try this Easy One-Pan Chicken Recipe next.
Ingredients You’ll Need
Simple ingredients combine to make something special — rustic and comforting with a homemade feel.- Chicken thighs — 1 kg (bone-in, skin removed)
- Plain flour — 2 tbsp
- Butter — 25 g
- Olive oil — 1 tbsp
- Onions — 2, sliced
- Carrots — 2, chopped
- Celery sticks — 2, chopped
- Chicken stock — 600 ml
- Bay leaves — 2
- Fresh thyme — few sprigs
- Salt and black pepper — to taste
Step-by-Step Instructions
Each step brings you closer to that warm, cozy kitchen moment — tender chicken, creamy sauce, and vegetables simmered just right.
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). This steady temperature gives the casserole its slow-baked tenderness and lets the flavors build naturally.
Step 2: Season and Coat the Chicke
Pat the chicken thighs dry, then season with salt and pepper. Lightly dust with flour to help them brown beautifully and thicken the sauce later.
Step 3: Brown the Chicken
In a large ovenproof casserole dish, heat butter and olive oil over medium heat. Add the chicken and sear until golden on both sides — about 5 minutes per side. Remove and set aside.
Step 4: Sauté the Vegetables
Add onions, carrots, and celery to the same pan. Sauté gently for 8 minutes until soft and fragrant, scraping up any golden bits from the bottom for flavor.
Step 5: Combine and Simmer
Return the chicken to the dish. Pour in chicken stock, add bay leaves and fresh thyme. Stir gently, then bring to a low simmer so everything starts mingling together.
Step 6: Bake Until Tender
Cover tightly with a lid and bake in the oven for 1 hour and 15 minutes. The chicken should be fork-tender, and the sauce will thicken into a rich, savory gravy.
Step 7: Season and Serve
Remove the bay leaves, taste and adjust seasoning, then serve piping hot. It pairs perfectly with mashed potatoes or crusty bread to soak up every drop of that golden sauce.
Each bite should taste rich and mellow, with fall-apart chicken and vegetables that melt together into a savory, comforting stew.
Pro Tips for Success
- Sear properly: Browning the chicken builds deep flavor in the sauce.
- Use fresh herbs: Thyme and bay add a soft aroma you can’t replace.
- Don’t rush: Slow baking allows the sauce to thicken naturally.
- Make ahead: It tastes even better the next day after the flavors deepen.
Serving Ideas
Pair this Chicken Casserole with buttery mashed potatoes or roasted root vegetables. It’s also delicious with steamed green beans for a balanced, homestyle dinner.
For another cozy option, check out our Creamy Chicken Orzo — a reader favorite for quick weeknights.
Storage & Make-Ahead
Cool completely before storing in an airtight container.
- Refrigerate: up to 3 days.
- Freeze: up to 3 months.
Reheat gently on the stove or in the oven to maintain texture and flavor.
Variations You Can Try
- Add mushrooms for a deeper, earthy flavor.
- Stir in cream or crème fraîche at the end for a richer finish.
- Swap chicken thighs for drumsticks or leftover roast chicken.
If you enjoy hearty baked dinners, try our Ground Beef Casserole next for a beefy twist.
Classic Chicken Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). This steady temperature gives the casserole its slow-baked tenderness and lets the flavors build naturally.
- Pat chicken thighs dry, season with salt and pepper, and dust with flour to help them brown beautifully.
- In a large ovenproof casserole dish, heat butter and olive oil over medium heat. Add chicken and sear until golden, about 5 minutes per side. Remove and set aside.
- Add onions, carrots, celery, and mushrooms. Sauté gently for 8 minutes until soft and fragrant, scraping up any golden bits from the bottom.
- Return the chicken to the dish. Add chicken stock, bay leaves, and thyme. Stir gently and bring to a simmer.
- Cover tightly with a lid and bake for 1 hour and 15 minutes. The chicken should be fork-tender and the sauce thickened.
- Remove the bay leaves, taste and adjust seasoning, then serve hot with mashed potatoes or bread.
Nutrition
Notes
Did you make this recipe? Share a photo and tag us — Follow us at @chopped-beef_official for more
Share a photo and tag us — Follow us at @chopped-beef_official for moreFrequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful during long baking. If using breast, reduce cooking time slightly.
Can I make this in a slow cooker?
Absolutely. Brown the chicken first, then transfer all ingredients to a slow cooker and cook on low for 6 hours.
What vegetables go best in Chicken Casserole?
Carrots, celery, onions, and leeks are classic. You can also add mushrooms or parsnips for extra depth.
Can I freeze Chicken Casserole?
Yes — it freezes beautifully. Cool completely, store in portions, and thaw overnight before reheating.
Conclusion
Few dishes deliver warmth and comfort like a classic Chicken Casserole. It’s wholesome, hearty, and perfect for sharing with family around the table
Let’s Stay Connected
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