Creamy Chicken Casserole

Orange Flan (Flan de naranja)

The Ultimate Creamy Chicken Casserole Recipe – Pure Comfort

This is one of my favourite comfort food recipes—simple, satisfying, and packed with flavour. It starts with tender chopped chicken in a rich, creamy sauce and is finished with a buttery crouton and slivered almond topping for the perfect crunch.

No cheese, no fuss—just pure comfort! This casserole is easy to make, perfect for family dinners, and a great dish to bring to gatherings. Whether you’re making it ahead or serving it fresh out of the oven, it’s a recipe everyone will love.

Watch my video to follow along step-by-step.

Ultimate Creamy Chicken Casserole

Ingredients:

For the Chicken

• 3 cups (about 1 lb) roasted chicken breast or thighs, cubed (500 g)

• 1 tablespoon olive oil (15 ml) (for roasting, if needed)

For the Aromatics

• 2 tablespoons (30 g) butter

• 1 cup (120 g) celery, diced

• 1 cup (150 g) onion, diced

• 8 oz (200 g) mushrooms, sliced 

• 2 cloves garlic, minced

• 1 sprig fresh thyme (or 1/2 tsp (1 g) dried)

For the Béchamel Sauce

• 4 tablespoons (60 g) butter

• 4 tablespoons (30 g) all-purpose flour

• 1 1/2 cup (360 ml) whole milk or half-and-half (Optional: Add aromatics such as bay leaf, thyme, black peppercorns)

• 1 teaspoon (5 g) salt (adjust to taste)

• 1 teaspoon (2 g) black pepper (adjust to taste)

• ¼ teaspoon nutmeg, freshly grated (optional) (0.5 g)

For the Topping

• 2 cups (120 g) thick, crusty bread cubes (from a baguette or sourdough)

• 2 tablespoons (30 g) butter

• 1 tablespoon (15 ml) olive oil

• 1/4 (25 g) cup slivered almonds

Instructions:

Step 1: Prepare the Chicken

1. If not already roasted, season the chicken with salt, pepper, and olive oil, then roast at 375°F (190°C) for 25 minutes.

2. Let cool slightly and cube into bite-sized pieces.

3. Place cubed chicken in a large bowl.

Step 2: Sauté the Aromatics

1. In a large skillet, melt 2 T of butter over medium heat.

2. Add onions, celery, and mushrooms, sautéing until softened (about 5 minutes).

3. Stir in garlic and thyme, cooking for another minute. Remove from heat and add to the bowl with the cubed chicken.

Step 3: Make the Cream Sauce

1. In a medium saucepan, melt 4 T of butter over medium heat.

2. Stir in flour, whisking constantly for about 2 minutes until golden.

3. Gradually whisk in warmed milk (sieved if using aromatics), ensuring no lumps form.

4. Simmer for 3–5 minutes until thickened, then season with salt, pepper, and nutmeg.

Step 4: Assemble the Casserole

1. Add the béchamel to the large bowl with the cubed chicken, sautéed aromatics, and the béchamel. Stir well.

2. Transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish.

Step 5: Prepare the Topping

1. In a skillet, melt 2 T of butter, add 1 T olive oil and lightly toast the bread cubes with minced garlic until golden.

2. Sprinkle the toasted garlic bread cubes and slivered almonds evenly over the casserole.

Step 6: Bake & Serve

1. Bake at 350°F (175°C) for 25–30 minutes, until bubbling and golden brown on top.

2. Let rest for 5 minutes before serving.

Serving Suggestions

This creamy chicken casserole pairs well with:
✔️ A crisp green or tomato fennel salad
✔️ Steamed green beans or roasted vegetables