Million Dollar Chicken Casserole

Name: Million Dollar Chicken Casserole (Upgraded)
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Onion-diced; 1 cup Celery-diced; 1 cup Mushrooms-sliced; 2 tbsp Olive oil; 1/2 cup Butter; 1/2 cup All-purpose flour; 4 cups Chicken broth; 1 cup Heavy cream; 1/4 cup Dry sherry; 1 tsp Garlic-minced; 1/2 tsp Thyme-dried; 1 can Cream of mushroom soup; 1 cup Frozen peas and carrots; 2 cups Shredded Gruyere cheese; 1/2 cup Panko breadcrumbs; 2 tbsp Melted butter

⏱1h 25m

👥6

🔥500 cal

Medium

🍽️American

A more flavorful version of the classic casserole, featuring sautéed vegetables and a richer sauce.

2 lbs Boneless skinless chicken thighs

1 tsp Salt

1/2 tsp Black pepper

1 cup Onion-diced

1 cup Celery-diced

See all 19 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥500 cal

Medium

🍽️American

A more flavorful version of the classic casserole, featuring sautéed vegetables and a richer sauce.

#casserole #chicken #comfort food #intermediate

Instructions

Preheat oven to 350°F (175°C).
Season Chicken with salt and pepper. Cook chicken thighs until cooked through, then shred or dice.
Heat Olive oil in a large skillet over medium heat. Sauté Onion, Celery, and Mushrooms until softened, about 5-7 minutes.
In a large saucepan, melt Butter. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Dry sherry, Garlic, and Thyme. Simmer for 5 minutes, or until sauce has thickened.
In a large bowl, combine shredded Chicken, Sautéed Vegetables, Sauce, Cream of mushroom soup, and Frozen peas and carrots.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Shredded Gruyere cheese, Panko breadcrumbs, and Melted butter. Sprinkle over the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown.

Ingredients

2 lbs 900 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 120 g Onion-diced
1 cup 120 g Celery-diced
1 cup 120 g Mushrooms-sliced
2 tbsp 30 mL Olive oil
1/2 cup 120 mL Butter
1/2 cup 60 g All-purpose flour
4 cups 950 mL Chicken broth
1 cup 240 mL Heavy cream
1/4 cup 60 mL Dry sherry
1 tsp 5 mL Garlic-minced
1/2 tsp 2.5 mL Thyme-dried
1 can 400 g Cream of mushroom soup
1 cup 150 g Frozen peas and carrots
2 cups 200 g Shredded Gruyere cheese
1/2 cup 60 g Panko breadcrumbs
2 tbsp 30 mL Melted butter

Equipment

9x13 inch baking dish
Large saucepan
Large bowl
Large skillet
Whisk

Instructions

Preheat oven to 350°F (175°C).
Season Chicken with salt and pepper. Cook chicken thighs until cooked through, then shred or dice.
Heat Olive oil in a large skillet over medium heat. Sauté Onion, Celery, and Mushrooms until softened, about 5-7 minutes.
In a large saucepan, melt Butter. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Dry sherry, Garlic, and Thyme. Simmer for 5 minutes, or until sauce has thickened.
In a large bowl, combine shredded Chicken, Sautéed Vegetables, Sauce, Cream of mushroom soup, and Frozen peas and carrots.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Shredded Gruyere cheese, Panko breadcrumbs, and Melted butter. Sprinkle over the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 500

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0 reviews

Million Dollar Chicken Casserole

Million Dollar Chicken Casserole

Ratings & Reviews

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