James Martin Creamy Chicken Casserole

James Martin Creamy Chicken Casserole

James Martin’s Creamy Chicken Casserole has extremely soft chicken that you’ll want to savor every bite of. It’s a wonderful dish for individuals who want a quick and tasty meal, as it only takes 45 minutes to prepare.

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💗 Why You’ll Love This Creamy Chicken Casserole Recipe:

  • Rich and Creamy: The half-and-half chicken broth sauce gives the dish a rich and decadent feel.
  • Flavorful Chicken: The chicken is well seasoned, fried to a golden crisp, and juicy.
  • Hearty and Comforting: Enjoy this hearty casserole on chilly evenings or during your next family get-together.
  • Easy Preparation: This recipe is suitable for cooks of all skill levels due to its few ingredients and straightforward preparation.

❓ What Is James Martin’s Creamy Chicken Casserole Recipe?

James Martin’s Creamy Chicken Casserole is a warm and satisfying casserole with seasoned and browned chicken strips, sautéed mushrooms and onions, and a creamy sauce made from chicken broth, lemon juice, and half-and-half.

James Martin Creamy Chicken Casserole
James Martin Creamy Chicken Casserole

🍗 James Martin Creamy Chicken Casserole Ingredients

For Chicken and Mushroom Casserole:

  • 2 1/2 lbs chicken breasts, (4 to 5 large), cut into 1-inch thick strips
  • 1 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp black pepper, plus more to taste
  • 1 cup all-purpose flour, to coat the chicken
  • 6 Tbsp olive oil, divided
  • 1 pound white mushrooms, thickly sliced
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced

For the Sauce:

  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour, for the sauce
  • 1 1/2 cups chicken broth
  • 1 Tbsp lemon juice
  • 1 cup half and half, or 1/2 cup milk + 1/2 cup heavy cream

🍲 How To Make James Martin Creamy Chicken Casserole

  1. Flour the chicken on both sides and season it with salt and pepper before heating 3 tablespoons of oil in a large skillet over medium-high heat.
  2. Add the chicken to the heated oil and cook until golden brown.
  3. Avoid overcrowding your pan by working in increments, if necessary. Don’t fret over whether or not the chicken will be fully cooked before going into the oven.
  4. Place chicken in a 13 x 9-inch baking dish.
  5. Get rid of the debris from the skillet. Slice some mushrooms and cube some onions, then sauté them in 3 tablespoons of oil until they are tender and golden.
  6. Sauté the garlic for an additional minute or two. Coat the chicken with the sauce.
  7. Melt 3 tablespoons of butter in a medium saucepan (or the same pan you’ve been using). Until the flour is browned (about 1-2 minutes), whisk in 3 tablespoons.
  8. Whisk in 1 1/2 cups chicken stock, 1 tablespoon lemon juice, and 1/4 teaspoon pepper.
  9. Bring a cup of half-and-half to a simmer and season to taste with salt and pepper.
  10. Combine the chicken and the mushrooms with the sauce. Wrap in foil and bake for 45 minutes at 350 degrees Fahrenheit.
  11. Toss over mashed potatoes, pasta, or rice and serve hot.

💭 Recipe Tips

  • Use salt and pepper to season the chicken strips before cooking to give them a tasty foundation.
  • Brown the chicken in batches to avoid overloading the pan and ensure even cooking.
  • The flavor of the casserole can be improved by sautéing mushrooms and onions until they are soft and golden.
  • To make a lump-free sauce, melt the butter and whisk in the flour until the flour is browned.
James Martin Creamy Chicken Casserole
James Martin Creamy Chicken Casserole

🍛 What Goes Well With Creamy Chicken Casserole?

Accompany creamy chicken casserole with different meals including, jasmine rice, coleslaw, tomato basil soup, mac & cheese, garlic bread, roasted Brussels sprouts, avocado salad, and french fries.

🎚 How To Store Leftover Creamy Chicken Casserole?

  • In The Fridge: Leftover creamy chicken casserole can be kept in the fridge for 3 to 4 days if warped tightly in plastic wrap or transferred to a sealed container.
  • In The Freezer: Leftover creamy chicken casserole can be frozen for 3 months when put in a freezer-safe bag or portioned into individual containers. Refrigerate overnight to defrost before reheating. 

🥵 How To Reheat Creamy Chicken Casserole?

  • Oven: Make sure the oven is at 350 degrees F then set leftover creamy chicken casserole in a foil-covered baking dish and heat for 10 to 20 minutes or until heated.
  • Microwave: Prepare a microwave-safe dish for leftover creamy chicken casserole and heat for 1 to 2 minutes at a time on medium power.

FAQs

How do I add Flavour to bland creamy chicken casserole?

To add flavor to a bland creamy chicken casserole, spice it up with fresh chili and coriander, providing a zesty kick and aromatic freshness.

Should you cover creamy chicken casserole when baking?

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results.

Why is my creamy chicken casserole watery?

Your creamy chicken casserole may become watery due to not adding enough thickener, such as flour or cornstarch, to your sauce, resulting in excess liquid.

Why is my creamy chicken casserole tough?

Your creamy chicken casserole can turn tough if it’s cooked too quickly, as prolonged, slow cooking helps to tenderize the chicken and develop its flavor.

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James Martin Creamy Chicken Casserole Nutrition Facts

Amount Per Serving

  • Calories 447.4
  • Total Fat 21.5 g
  • Saturated Fat 8.8g
  • Cholesterol 98.2mg
  • Sodium 874.2mg
  • Potassium 394.3mg
  • Total Carbohydrate 29.6g
  • Dietary Fiber 0.8g
  • Sugars 3.2g
  • Protein 32.9g

James Martin Creamy Chicken Casserole

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesTotal time:1 hour 15 minutesServings:10 servingsCalories:447.4 kcal Best Season:Suitable throughout the year

Description

James Martin’s Creamy Chicken Casserole has extremely soft chicken that you’ll want to savor every bite of. It’s a wonderful dish for individuals who want a quick and tasty meal, as it only takes 45 minutes to prepare.

Ingredients

    For Chicken and Mushroom Casserole:

  • For the Sauce:

Instructions

  1. Flour the chicken on both sides and season it with salt and pepper before heating 3 tablespoons of oil in a large skillet over medium-high heat.
  2. Add the chicken to the heated oil and cook until golden brown.
  3. Avoid overcrowding your pan by working in increments, if necessary. Don’t fret over whether or not the chicken will be fully cooked before going into the oven.
  4. Place chicken in a 13 x 9-inch baking dish.
  5. Get rid of the debris from the skillet. Slice some mushrooms and cube some onions, then sauté them in 3 tablespoons of oil until they are tender and golden.
  6. Sauté the garlic for an additional minute or two. Coat the chicken with the sauce.
  7. Melt 3 tablespoons of butter in a medium saucepan (or the same pan you’ve been using). Until the flour is browned (about 1-2 minutes), whisk in 3 tablespoons.
  8. Whisk in 1 1/2 cups chicken stock, 1 tablespoon lemon juice, and 1/4 teaspoon pepper.
  9. Bring a cup of half-and-half to a simmer and season to taste with salt and pepper.
  10. Combine the chicken and the mushrooms with the sauce. Wrap in foil and bake for 45 minutes at 350 degrees Fahrenheit.
  11. Toss over mashed potatoes, pasta, or rice and serve hot.

Notes

  • Use salt and pepper to season the chicken strips before cooking to give them a tasty foundation.
  • Brown the chicken in batches to avoid overloading the pan and ensure even cooking.
  • The flavor of the casserole can be improved by sautéing mushrooms and onions until they are soft and golden.
  • To make a lump-free sauce, melt the butter and whisk in the flour until the flour is browned.
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