Ina Garten’s Chicken Casserole Recipe

Introduction

Ina Garten, the Barefoot Contessa, is known for her delicious and comforting recipes, and her Chicken Casserole is no exception. This hearty and satisfying dish combines tender chicken, vegetables, and a creamy sauce for a perfect family meal. Follow along to create a dish that’s both comforting and crowd-pleasing.

Ingredients You’ll Need

Gather these ingredients to make Ina Garten’s Chicken Casserole:

For the Chicken Casserole:

• 4 cups of cooked chicken, diced (you can use rotisserie chicken for convenience)
• 3 cups of sliced mushrooms
• 2 cups of celery, diced
• 2 cups of carrots, diced
• 2 cups of frozen peas
• 1/2 cup of unsalted butter
• 1 cup of all-purpose flour
• 4 cups of chicken broth
• 2 cups of whole milk
• 1 teaspoon of thyme leaves
• Salt and black pepper to taste
• 1/4 cup of fresh parsley, chopped (for garnish)

For the Topping:

• 4 cups of breadcrumbs (fresh or panko)
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of fresh parsley, chopped
• 4 tablespoons of unsalted butter, melted

Instructions

Follow these simple steps to create Ina Garten’s Chicken Casserole:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Vegetables

1. In a large skillet, melt 1/4 cup of butter over medium heat.
2. Add the sliced mushrooms and sauté them until they release their moisture and become golden brown. Remove the mushrooms from the skillet and set them aside.

Step 3: Create the Creamy Sauce

1. In the same skillet, melt the remaining 1/4 cup of butter over medium heat.
2. Add the diced celery and carrots and sauté until they become tender, about 10 minutes.
3. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly.

Step 4: Add Broth and Milk

1. Gradually whisk in the chicken broth and whole milk, ensuring there are no lumps.
2. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens, about 5-7 minutes.

Step 5: Season and Assemble

1. Add the diced chicken, sautéed mushrooms, frozen peas, thyme leaves, salt, and black pepper to the sauce. Mix well to combine all the ingredients.

Step 6: Prepare the Topping

1. In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, and melted butter. Mix until the breadcrumbs are evenly coated.

Step 7: Assemble the Casserole

1. Transfer the chicken and vegetable mixture to a large casserole dish.
2. Sprinkle the breadcrumb topping evenly over the mixture.

Step 8: Bake

1. Place the casserole dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 9: Garnish and Serve

1. Remove the casserole from the oven and let it cool slightly.
2. Garnish with fresh chopped parsley before serving.

Conclusion

Ina Garten’s Chicken Casserole is a comforting and satisfying dish that your family and guests will love. The combination of tender chicken, hearty vegetables, and a creamy sauce, topped with a crunchy breadcrumb topping, makes for the perfect meal. Serve it for dinner and enjoy the warm, homemade flavors.

Source: ourtableforseven.com

Yield: 6

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

Print

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo is a delightful and easy-to-make dish that is sure to impress. With its zesty lemon flavor and creamy orzo base, it's a comforting and flavorful meal perfect for any occasion. Give this recipe a try and enjoy a delicious homemade dinner with your loved ones!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 pounds ground chicken, pork, or turkey
• 1 tablespoon dijon mustard
• 1 shallot, chopped
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 2 teaspoons dried rosemary
• 1 teaspoon smoked paprika
• salt and black pepper
• 1 cup grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped lemon peel
• 1 tablespoon chopped fresh dill
• chili flakes
• 1 pound dry orzo pasta
• 1/4 cup dry white wine
• 1/2 cup heavy cream or canned full fat coconut milk
• 3 cups baby spinach, chopped
• 1 cup shredded mozzarella or provolone cheese

Instructions

1. Preheat the oven to 450° F.
2. Add the chicken, dijon, shallot, garlic powder, Italian seasoning, rosemary, paprika, salt, pepper, and parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).
3. In a 9×13 inch baking dish, combine the meatballs, olive oil, lemon peel, dill, and chili flakes. Bake 8-10 minutes, until just starting to get crisp. Reduce the oven to 400° F.
4. To the meatballs, add the dry orzo. Pour over 2 cups of water and the wine, stir to combine. Season with salt and pepper. Place the spinach on top. Bake for 12-15 minutes until most of the water has cooked into the pasta, but not all of it.
5. Stir the pasta around, mix in the cream, then sprinkle the cheese overtop. Bake another 10 minutes until the cheese has melted and the sauce is bubbling. If there's a lot of oil on top, drain off the excess. Top with fresh dill, basil, or micro greens.