Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 110g)
  • 1 cup (120g) frozen peas
  • 1 cup (120g) frozen corn
  • 1/2 cup (50g) sliced mushrooms
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (30g) all-purpose flour
  • 3 cups (710 ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional)
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a large skillet. Add onion, carrots, and celery and sauté until softened. Add mushrooms and cook for a few more minutes.
  2. Add chicken to the skillet and cook until browned on all sides and cooked through. Season with thyme, rosemary, salt, and pepper.
  3. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, stirring constantly.
  5. Stir in heavy cream, sherry (if using), and nutmeg. Season with salt and pepper to taste. Simmer for 5 minutes to thicken.
  6. Add the cooked chicken and vegetables to the creamy sauce. Stir to combine.
  7. Stir in frozen peas and corn.
  8. Pour the chicken mixture into the prepared baking dish.
  9. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese (if using).
  10. Sprinkle the breadcrumb mixture evenly over the chicken casserole.
  11. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the chicken casserole is bubbling.
  12. Let cool for a few minutes before serving this chicken casserole.