Ina Garten’s Chicken Casserole – A Cozy, Flavor-Packed Classic
A rich and comforting chicken casserole inspired by Ina Garten, featuring roasted chicken, mushrooms, peas, and a creamy homemade sauce, topped with buttery breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
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3 cups cooked, shredded chicken (roasted or rotisserie)
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1 yellow onion, diced
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8 oz mushrooms, sliced
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1 cup frozen peas
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5 tbsp butter, divided
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1/4 cup all-purpose flour
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2 cups chicken stock
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1 cup whole milk or half-and-half
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1/2 cup grated Parmesan cheese
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Salt and black pepper to taste
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Pinch of ground nutmeg
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1 cup breadcrumbs or panko
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2 tbsp melted butter or olive oil (for topping)
Instructions
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Preheat oven to 375°F. Grease a 9×13-inch baking dish.
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Sauté onion in 2 tbsp butter until soft. Add mushrooms and cook until browned.
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Add 3 tbsp butter and flour to the pan. Cook the roux for 2 minutes.
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Slowly whisk in chicken stock and milk. Simmer until thickened.
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Stir in Parmesan, cooked chicken, peas, mushrooms, and onions. Season with salt, pepper, and nutmeg.
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Pour mixture into the baking dish. Smooth the top.
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Mix breadcrumbs with melted butter and sprinkle on top.
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Bake for 25–30 minutes until bubbly and golden.
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Let rest for 10 minutes before serving.
Notes
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Add spinach, broccoli, or kale for extra veggies.
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Substitute dairy-free milk and butter for a lighter version.
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Make ahead and refrigerate before baking for easy prep