Cheesy Chicken Casserole

Tammy Circeo

There's only homemade cheesy goodness in this casserole ... no "cream-o'-anything" here! Taste chicken casserole like you've never tasted it before!!

5 from 1 vote

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner

Cuisine American

Ingredients

8-10 carrots cut into slices (to equal 5 cups)
2½-3 pounds skinless, boneless chicken breasts cut into cubes

For the cheese sauce

½ cup butter
½ cup flour all-purpose, or gluten-free 1:1
2-3 cups chicken broth See notes
16 ounces white cheddar cheese shredded

For the topping

16 ounces dried bread crumbs See notes
1 teaspoon dried thyme
1 teaspoon dried sage
salt and pepper
¼ cup butter melted

Instructions

Preheat the oven to 350°F.
Cook carrots in salted water until tender, about 15 minutes. Drain and put in a large mixing bowl. (See notes)
Cook chicken cubes in salted water until no longer pink. Drain and add to the carrots in the large mixing bowl. (See notes)

For the cheese sauce

In a medium saucepan, melt the butter, then add the flour, whisking continually. Cook for at least a minute, then add the chicken broth, continuing to whisk. When it has thickened, turn the heat off and stir in the shredded cheese until it is melted completely.
Grate some nutmeg in and season with salt and pepper.
Pour the cheese sauce over the chicken and carrots in the large mixing bowl. Mix well to combine.
Pour into a 9x13 oven-proof baking dish.

For the topping

Put the bread crumbs in a bowl. Add the herbs and salt and pepper, then drizzle the melted butter over. Stir thoroughly to combine.
Spread evenly on the chicken, carrot, and cheese sauce mixture.
Bake for 30 minutes till bubbly and golden.
Serve with buttered English peas, steamed broccoli, or sauteed green beans.

Notes

COOKING THE CARROTS AND CHICKEN: If you want to save a pot, you can cook the carrots and chicken together.

CHICKEN BROTH: I usually have homemade chicken broth on hand, but if I don't, I save the drained water from the carrots and the chicken and use that for my cheese sauce.

BREAD CRUMBS: You can certainly buy bread crumbs or the packaged dried stuffing mixes work, too. However, if you have stale bread, you can put it in the food processor to make the crumbs, then leave it on a baking sheet to dry. I do this with all stale bread and keep it in a jar in the freezer ready to use when a recipe calls for it.

Keyword chicken, chicken casserole

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