Description
A creamy and elegant casserole that combines tender chicken with a savory velvety sauce, topped with toasted almonds for a delightful crunch.
Ingredients
Scale
- 4 cups cooked chicken (shredded or cubed)
- 1/2 cup butter
- 1 cup chopped celery
- 1/2 cup chopped onion
- 8 oz mushrooms (sliced)
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup chicken broth and 1 tablespoon lemon juice
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 cup slivered almonds
- 1/4 tsp paprika (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Melt the butter over medium heat in a large skillet. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the sliced mushrooms and cook until they have released their liquid and started to brown.
- Sprinkle the flour over the cooked vegetables and stir constantly for one minute to form a smooth roux.
- Whisk in the chicken broth gradually until the mixture is smooth. Stir in the heavy cream and the broth mixed with lemon juice. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
- Remove the skillet from the heat. Season with salt and pepper. Gently stir in the cooked chicken until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the slivered almonds over the top and dust with paprika.
- Bake for 25-30 minutes, or until the casserole is hot and bubbly and the almonds are toasted and golden.
- Let rest for 5-10 minutes before serving.
Notes
For a vegan version, use a plant-based butter and coconut cream. Allow the casserole to rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 100mg