Chicken Casserole

There’s just something about a good casserole that feels like home. Even when the summer sun is blazing and the last thing you want to do is turn on the oven, I still find myself reaching for those easy, one-pot wonders. Because let’s be honest—when cheesy chicken is involved, convenience and comfort win every time. It’s the kind of dish that makes weeknights simpler, leftovers tastier, and family dinners a whole lot happier.

A chicken casserole is essentially a casserole made with chicken as the main ingredient. It is one of the most popular casseroles and prepared almost everywhere in the world. Cooked in the traditional casserole dish, chicken casseroles have a slightly crusty top with a soft and easy-to-slice centre. Casseroles come in many forms—think hotpot, shepherd’s pie, lasagna, or ragout. In Britain, you’ll often hear them simply called a “bake.” The French are often credited as being the inventors of the casserole, both the dish as well as the baking tray.

Chicken casserole is often considered the ultimate comfort food—simple to prepare, easy to enjoy, and packed with both flavour and nourishment. My personal spin includes mushrooms and spinach for a little extra depth.

So, here's the recipe: 

Ingredients:

1/2 cup diced chicken breasts

1/4 cup olive oil
1/2 cup chicken broth
1/2 cup diced mushrooms
1/2 cup spinach
1-2 cloves garlic - finely chopped
Salt & pepper - to taste
1/4 cup shredded mozzarella cheese

For the white sauce:
4tbsp butter
3tbsp all purpose flour
4 cups warm milk
1/2 tsp grated nutmeg 
Salt to taste
Pepper to taste

Method:

Blanch the spinach. Drain it, chop it and set it aside.

Heat a pan, add the olive oil and sauté the chicken till it’s cooked.

Then add in the mushrooms and blanched spinach. Mix it well. Season with salt and pepper.

For the sauce, begin by melting butter in a saucepan on medium heat.

Once melted, add the flour and whisk until there are no lumps and the mixture turns a light brown colour, about 3 minutes.

Add the milk, a little bit at a time, and whisk until smooth; bring to boil and cook for about 5 minutes stirring constantly, or until the sauce has thickened.

Remove from heat. Stir in salt, pepper and nutmeg. Set aside until ready to use. This is the classic Bechamel sauce.

In another pan, heat olive oil and add the garlic. Once the flavour starts to come add the chicken and sauté till it is cooked. Then add the mushrooms and sauté for a while. Then add the blanched spinach leaves. Sauté till all the water has evaporated. Pour in the prepared white sauce. Cook for about 2 mins till all the ingredients comes together. By now, it would have turned into a nice and creamy texture. In case it has become thick add some chicken broth ( or water) little by little and keep stirring till you’ve reached the right consistency. Check the seasonings and add salt & pepper, accordingly.

Pour this mixture into a 9×13 baking pan. Then sprinkle the cheese over the top.

Bake at 180°C for 30 minutes or until the top starts to brown. Let cool for 10 minutes and serve. Toasted bread makes a good accompaniment for this casserole.

So, if you’re after a one-pot dinner that makes busy weeknights a breeze, this cheesy chicken casserole is the answer. Simple, hearty, and worth every bite—give it a try!