Country Chicken Casserole

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a comforting and filling casserole perfect for chicken leftovers.

Ingredients Nutrition

Directions

  1. Heat oven to 400º.
  2. Melt 1/4 cup butter in large saucepan over medium heat.
  3. Stir in 1/3 cup flour, salt and pepper until smooth.
  4. Stir in half and half and bouillon granules.
  5. Cook until thickened and mixture comes to a boil, stirring constantly.
  6. Stir in chicken and vegetables; cook until thoroughly heated.
  7. Pour filling into an ungreased 2-quart casserole dish.
  8. In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
  9. Crumble topping over chicken mixture.
  10. Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.
Most Helpful

5 5

Wow, this was good! And very easy to make, too. Like another poster, I rolled out the topping and it made a nice flaky potpie-style covering for the filling.

5 5

I've been sick and my neighbor brought over some chicken. It was really dry and I couldn't eat it again so I used it in this recipe and it was really good. Nothing too fancy, just good down-home comfort food...which is always good but especially when you're not feeling great. I did have to add more flour to the topping to make it dry enough to be crumbly though.

5 5

I cut the recipe in half which was perfect for DH and I. Used 1 boneless chicken breast which was cooked in boiling water until done and then shredded into bite size pieces. Instead of half-and-half, I used skim milk with the addition of 2 tablespoons powdered milk. This makes a richer sauce without the added fat. Did not use the bouillon but did use some of the broth that the chicken was cooked in. Added some onion and a herb seasoning blend to add some extra flavor. I'm not sure what I did, but my topping did not "cumble". I rolled it out and topped the casserole. The pastry was nice and flakey! This is a keeper.