Chicken casserole. This incredibly creamy casserole is packed with chicken, mushrooms and vegetables, and is finished off with a delicious crumble-like topping. This surprising casserole is easy to make and absolutely delicious!
Creamy chicken and mushroom casserole
I recently spent another enjoyable day of cooking with the lovely Simone. Days like these are enjoyable and delicious. This chicken casserole was Simone’s idea and went down a storm. It was so creamy and full of flavour! A real success and our new family favorite.
She came up with the idea because we wanted to make a savoury crumble or cobbler. It’s a bit like apple crumble, but with a savoury filling and a scone-like topping. We opted for a mixture of mushrooms, carrots, broccoli, chicken and various herbs, all bound together with a delicious cream mixture.
Making a chicken casserole
Savoury scones are a must, of course, so we made a topping to go with the filling. These are little dough balls mixed with thyme and mature cheese. Use a handy ice cream scoop to place them on top of the filling just before putting the casserole in the oven. Bake until the topping is crispy and delicious. Baking gives them a crispy top while keeping them soft and moist underneath thanks to the casserole’s moisture.
For best results, bake the oven dish immediately after placing the dough balls on top, leaving some space between them as they will spread a little in the oven. This will ensure they remain nice and crispy and do not sink too much into the filling.
Classic chicken casserole recipe
This chicken casserole is incredibly tasty and very easy to make. It’s definitely different from any casserole you’ve tried before. I would highly recommend giving this delicious meal a try! You can also add extra vegetables, such as green beans or peas. A fresh salad is also a nice accompaniment.
Looking for more delicious oven dishes that the whole family will enjoy? This creamy pasta bake is delicious and highly recommended!
Ingredients
- 3 tbsp butter
- 1 onion (chopped)
- 3 cloves garlic (finely chopped)
- 250 gram mushrooms (sliced)
- 200 gram broccoli (cut into florets)
- 200 gram carrot (diced)
- 40 gram flour
- 500 ml chicken stock
- 150 gram crème fraîche
- 3 tbsp chives (fresh – chopped)
- 3 tbsp parsley (fresh – chopped)
- 300 gram chicken breast (cooked and shredded)
- 150 gram self-raising flour
- ½ tsp sugar
- 150 ml buttermilk
- 60 gram melted butter
- 3 sprigs thyme (leaves only)
- salt and pepper
- 100 gram grated mature cheese
Equipment
- Frying pan
- Large pan
- Large bowl
- Baking dish
- Ice-cream scoop
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with the top and bottom heat.
- Melt the butter in a large frying pan. Fry the onion. Then fry the garlic and mushrooms for a few minutes.
- Meanwhile, cook the broccoli and carrots in a pan of boiling water until al dente (approximately 5 minutes). Drain and set aside.
- Add the flour to the onion, garlic and mushrooms, stirring well. Fry for about two minutes.
- Add the stock and bring to the boil. Simmer gently until thickened.
- Then stir in the crème fraîche, fresh herbs, cooked chicken and vegetables. Season to taste with salt and pepper.
- To make the topping, mix the self-raising flour with the sugar. In another bowl, mix the buttermilk and melted butter together. Add the thyme and grated cheese, mixing until a sticky dough forms.
- Scoop the chicken and vegetable mixture in the baking dish. Use an ice cream scoop to make balls of dough and place them on top of the chicken mixture. Leave some space between them as they will expand.
- Bake for 30–35 minutes or until golden brown and cooked through. Enjoy!
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