Cream Chicken Casserole
Cream Chicken Casserole features tender chicken in a rich, creamy sauce with flavorful seasonings, perfect for comforting family dinners and special gatherings.
Ingredients
- 3/4 cup flour ⓘ
- 1 1/2 tablespoons paprika ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon thyme ⓘ
- 1 teaspoon dill seed ⓘ
- 2 chickens (3 to 3 1/2 pounds each), cut into serving pieces ⓘ
- 3/4 cup butter ⓘ
- 1 cup chopped onion
- 1 tablespoon chopped pimento ⓘ
- 1 cup light cream or evaporated milk ⓘ
- 1 cup chicken bouillon ⓘ
- 1/4 cup fresh lemon juice ⓘ
Instructions
- Preheat oven to 325°F (163°C).
- Combine flour, paprika, salt, pepper, thyme, and dill seed in a paper bag.
- Add chicken pieces a few at a time; shake to coat well with the flour mixture.
- Heat butter in a large frying pan.
- Add chicken pieces and brown on all sides; remove from pan.
- Add chopped onion to the pan; sauté until lightly browned.
- Add chopped pimento to the onions.
- Stir in the remaining seasoned flour until well blended.
- Gradually add light cream or evaporated milk, stirring well.
- Stir in chicken bouillon and fresh lemon juice.
- Place the browned chicken in a casserole dish.
- Pour the sauce over the chicken.
- Cover and bake for 50 to 60 minutes.
- Remove from oven and serve hot.
Tips & Substitutions
For a twist, try substituting the light cream with Greek yogurt for a tangy flavor while reducing calories. You can also use boneless chicken thighs for quicker cooking. Ensure the chicken is evenly coated in the flour mixture to get a nice crust. For added flavor, consider marinating the chicken in lemon juice and herbs beforehand.
Serving Suggestions
Serve the Cream Chicken Casserole with a side of fluffy rice or mashed potatoes to soak up the delicious sauce. A fresh garden salad or steamed vegetables can add a nice crunch and balance the meal. This dish pairs beautifully with Cheesy Garlicy Chicken for a hearty family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. If the sauce thickens too much, add a splash of chicken bouillon or cream to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Chicken Casserole contains roughly 397 calories, with 6g protein, 25g carbohydrates, and 35g fat. It is an excellent source of vitamin A (93% of the Daily Value), vitamin C (70% of the Daily Value), and iron (63% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1438mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Using frozen chicken is not recommended, as it can lead to uneven cooking. For best results, thaw the chicken completely in the refrigerator before preparing the dish.
What can I substitute for chicken bouillon?
If you don't have chicken bouillon, you can use homemade chicken stock or vegetable broth instead. Keep in mind that using broth may alter the flavor slightly, so adjust the seasoning as necessary.
Is there a vegetarian version of this casserole?
Yes, you can create a vegetarian version by replacing the chicken with hearty vegetables like mushrooms and cauliflower. Use vegetable broth and replace the cream with a plant-based alternative such as coconut milk or cashew cream for a rich flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).