Hearty Winter Chicken Casserole (Printable)
Tender chicken and winter veggies in a creamy herb sauce, ideal for cozy dinners.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 2 large carrots, sliced
03 - 2 parsnips, peeled and chopped
04 - 1 small butternut squash, peeled and diced
05 - 1 leek, sliced
06 - 1 onion, diced
07 - 2 cloves garlic, minced
08 - 7 oz button mushrooms, sliced
→ Sauce
09 - 1 cup chicken stock (gluten-free if needed)
10 - 3/4 cup heavy cream or dairy-free cream alternative
11 - 2 tbsp Dijon mustard
12 - 2 tbsp fresh parsley, chopped
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and pepper, to taste
→ Topping
16 - 3 oz grated Gruyère or cheddar cheese, or dairy-free cheese alternative
→ Optional
17 - 2 tbsp olive oil for sautéing
# How To Make:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes. Remove and set aside.
03 - In the same skillet, add onion, leek, and garlic. Sauté for 3 minutes until softened.
04 - Add carrots, parsnips, butternut squash, and mushrooms. Cook for 5 minutes, stirring occasionally.
05 - Return chicken to the skillet. Stir in chicken stock, cream, Dijon mustard, parsley, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
06 - Pour the mixture into a large, ovenproof casserole dish. Sprinkle grated cheese evenly over the top.
07 - Cover with foil and bake for 30 minutes.
08 - Remove foil and bake uncovered for 15 to 20 minutes, until golden and bubbling.
09 - Let the casserole rest for 5 minutes before serving.
# Expert Tips:
01 -
- It comes together in about an hour and uses vegetables that are actually in season when you need them most.
- The cream and mustard create this subtle, savory depth that makes people ask for the recipe before they've finished eating.
- You can swap in dairy-free cream or skip the cheese entirely and it still tastes like you spent all day cooking.
02 -
- If your liquid looks thin after baking, that's not a mistake—the vegetables release water as they cook, so don't add extra liquid or you'll end up with soup.
- Covering with foil for the first half is non-negotiable; it prevents the top from burning before the inside is done.
- The cheese should be just barely melted and golden, not dark brown—watch it carefully in those last few minutes.
03 -
- Browning the chicken first isn't just for looks—it deepens the flavor and keeps the meat from tasting pale and boiled.
- Don't skip the five-minute rest at the end; it's the difference between a casserole that holds together and one that slumps across your plate.