Hearty Chicken and Vegetable Casserole
Sep 9
5 min read
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A comforting and hearty casserole packed with juicy chicken, potatoes, carrots, celery, and a creamy, savory sauce. This oven-baked dish is perfect for family meals, combining the flavors of tender chicken and roasted vegetables. It’s a wholesome, warming meal that's also great for leftovers and sure to be a crowd-pleaser.
This Hearty Chicken and Vegetable Casserole is a perfect meal for family dinners or gatherings, offering a comforting blend of tender chicken, nutritious vegetables, and rich, savory sauce. The dish features juicy chicken thighs browned to add depth of flavor, then combined with classic vegetables such as carrots, potatoes, and celery. It's simmered with aromatic herbs and a creamy sauce made from chicken broth and a touch of cream, creating a delicious medley of flavors and textures. The casserole is baked in the oven, allowing the vegetables to soak up the savory juices from the chicken. The aroma that fills your kitchen is incredibly inviting, and the casserole itself is the kind of comforting, hearty food that warms you up on a cool evening. It pairs beautifully with crusty bread or a simple green salad and is flexible enough to adapt to different vegetable combinations or added grains like rice or barley. The leftovers taste even better the next day, making it a practical choice for meal prepping and busy weeknights.
Ingredients
- Chicken thighs (bone-in, skin-on) — 6 pieces
- Carrots (peeled and sliced) — 2 large
- Potatoes (peeled and cubed) — 3 medium
- Celery stalks (sliced) — 2
- Onion (diced) — 1 large
- Garlic cloves (minced) — 3
- Chicken broth — 2 cups
- Heavy cream — 1/2 cup
- Olive oil — 2 tablespoons
- Dried thyme — 1 teaspoon
- Dried rosemary — 1/2 teaspoon
- Salt — to taste
- Black pepper — to taste
- All-purpose flour — 2 tablespoons
- Fresh parsley (chopped) — for garnish
Directions
1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
4. In the same pot, add onions, garlic, carrots, celery, and potatoes. Sauté for 5-6 minutes until vegetables start to soften.
5. Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes.
6. Pour in the chicken broth and heavy cream, stirring to deglaze the pot and remove any browned bits from the bottom.
7. Add the thyme and rosemary. Adjust seasoning with salt and pepper.
8. Return the chicken thighs to the pot, nestling them into the vegetables and sauce.
9. Cover the pot with a lid or foil and transfer to the preheated oven.
10. Bake for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
11. Remove the lid for the last 10 minutes of baking to allow the top to brown.
12. Garnish with fresh chopped parsley before serving. Enjoy your casserole hot!