Chicken Casserole

A comforting chicken casserole featuring a creamy sauce, blanched broccoli, water chestnuts, and golden fried onions served with baby carrots.

Healthy Chicken Comfort Food Main Course

Estimated Nutrition

Calories

456

kcal / serving

1824 kcal total

Carbs

20.4g

per serving

81.4 g total

Fat

26.4g

per serving

105.6 g total

Protein

34.6g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided

piece

Egg Yolk

Lightly beaten

Double Cream

2-3 tablespoons

Fruits

piece

Lemon Juice

Freshly squeezed

GrainsCereals

Plain Flour

For thickening

Meat

piece

Chicken Breast

Whole

NutsSeeds

piece

Peppercorns

Whole

piece

Bay Leaf

Fresh

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Chopped fresh

Vegetables

piece

Onion

Roughly chopped

piece

Onion

Thinly sliced

piece

Carrot

Roughly chopped

stalk

Celery

Roughly chopped

head

Broccoli

Cut into florets and blanched

225

Water Chestnuts

Tinned, drained

bunch

Baby Carrots

Boiled, for serving

Method

Place chicken, chopped onion, carrot, celery, peppercorns, and bay leaf in a pan and cover with water.

Boil slowly and simmer for 25 to 30 minutes until the chicken is cooked.

Remove chicken to keep warm and reserve 450ml of the strained cooking liquid.

Melt half the butter in a pan, stir in flour to make a paste, and gradually whisk in the reserved liquid.

Add the blanched broccoli and drained water chestnuts to the sauce.

Mix egg yolk with cream and slowly stir into the sauce with a squeeze of lemon juice.

Dice the cooked chicken into bite-sized pieces and stir them back into the sauce.

Fry the sliced onion in the remaining butter until golden-brown.

Top the casserole with fried onions and parsley and serve with baby carrots.