Country Chicken Casserole
3
People talking
This is a comforting and filling casserole perfect for chicken leftovers.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
-
FILLING
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 cups half-and-half
- 2 teaspoons chicken bouillon granules
- 2 cups cubed cooked chicken
- 1 (1 lb) package frozen mixed vegetables, thawed
-
TOPPING
- 1 cup flour
- 1⁄4 teaspoon baking powder
- 1⁄3 cup butter, softened
- 1⁄4 cup grated parmesan cheese
- 1 egg
directions
- Heat oven to 400º.
- Melt 1/4 cup butter in large saucepan over medium heat.
- Stir in 1/3 cup flour, salt and pepper until smooth.
- Stir in half and half and bouillon granules.
- Cook until thickened and mixture comes to a boil, stirring constantly.
- Stir in chicken and vegetables; cook until thoroughly heated.
- Pour filling into an ungreased 2-quart casserole dish.
- In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
- Crumble topping over chicken mixture.
- Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.
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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.
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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.
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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.
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