Chicken Stew Casserole Recipe

There’s nothing quite like the comfort of digging into a steamy, golden-baked Chicken Stew Casserole on a chilly evening. This all-in-one dish layers juicy chicken, tender veggies, and a luscious creamy sauce under a blanket of melty cheese and fluffy biscuit topping. Whether you’re feeding your family on a weeknight or sharing a meal with friends, Chicken Stew Casserole delivers all the heartiness of a stew in the irresistible form of a bubbly casserole. It’s both nostalgic and exciting, and you just might find yourself going back for seconds (or thirds).

Chicken Stew Casserole Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this casserole is full of kitchen staples that magically come together to create a memorable meal. Each component is simple, but every one of them adds something essential to the flavor, texture, or that lovely pop of color you want in your Chicken Stew Casserole.

  • Cooked chicken: The start of the show—shredded or cubed for a hearty bite, and a perfect use of rotisserie or leftover chicken.
  • Diced potatoes: They add substance and creaminess once baked through, soaking up all the flavors from the sauce.
  • Sliced carrots: Sweetness and color, plus they become wonderfully tender in the finished casserole.
  • Chopped celery: Offers subtle crunch and fresh, herbal notes to balance the rich sauce.
  • Frozen peas: For a quick pop of color, sweetness, and tender bite—no need to thaw them ahead of time.
  • Chopped onion: The aromatic backbone, giving depth and a savory kick to the stew base.
  • Minced garlic: Elevates every other flavor and brings a burst of warm, roasted aroma.
  • Cream of chicken soup: The secret shortcut that ensures your casserole is creamy, comforting, and fuss-free.
  • Chicken broth: Makes the sauce extra flavorful and keeps everything moist without thinning it out.
  • Milk: Adds richness and smoothness to the creamy mixture.
  • Olive oil: For sautéing your veggies and building layers of flavor from the very beginning.
  • Dried thyme: A little goes a long way—adding gentle herbal notes that complement both chicken and veggies.
  • Salt: Brings the whole dish into harmony, making every ingredient pop.
  • Black pepper: Adds just enough mild heat and depth.
  • Shredded cheddar cheese (optional): For a gooey, golden finish—if you love things extra cheesy, definitely add it.
  • Biscuit dough pieces or store-bought biscuit topping (optional): For that irresistible, fluffy topping that turns stew into true casserole magic.

How to Make Chicken Stew Casserole

Step 1: Prep and Sauté the Vegetables

Preheat your oven to 375°F (190°C) to get things going. Start by heating olive oil in a large skillet over medium heat. Toss in the onions, garlic, carrots, celery, and potatoes. Give them about 6 to 8 minutes, stirring occasionally—let them sweat out their flavors and soften just a bit. This step sets the base, making sure every spoonful of your Chicken Stew Casserole has those perfectly tender veggies.

Step 2: Add Chicken, Peas, and Seasonings

Stir in the cooked chicken, frozen peas, dried thyme, salt, and black pepper. The aromas will start mingling instantly, and the peas will keep their bright color, adding a fresh touch. Your hearty filling is really starting to look and smell delicious!

Step 3: Mix the Creamy Sauce

In a separate bowl, whisk together the cream of chicken soup, chicken broth, and milk until it’s smooth. This is the creamy “glue” that brings all your casserole ingredients together into one comforting, cohesive meal. Make sure everything is lump-free before moving on.

Step 4: Combine and Simmer

Pour your creamy sauce over the skillet mixture and stir well. Let it come to a gentle simmer so the flavors can marry and the potatoes can start soaking up all that tasty sauce. You want it nice and bubbly around the edges.

Step 5: Assemble and Bake

Now, transfer everything to a greased 9×13-inch baking dish. If you’re a cheese lover, sprinkle the cheddar across the top for a luscious, melty layer. Dot the surface evenly with biscuit dough pieces for that beautiful, golden topping. Place your casserole in the oven and bake for 25 to 30 minutes, until the sauce is bubbling happily and the biscuits are golden and cooked through. Finally, let your Chicken Stew Casserole rest for five minutes—it’s hard to wait, but totally worth it to avoid burning your tongue!

How to Serve Chicken Stew Casserole

Chicken Stew Casserole Recipe - Recipe Image

Garnishes

Fresh chopped parsley, a sprinkle of cracked black pepper, or even a little extra shredded cheese on top can really make your Chicken Stew Casserole look as inviting as it tastes. These small touches add color and a burst of fresh flavor just before serving.

Side Dishes

This casserole is a meal in itself, but if you want to round things out, a crisp green salad or roasted veggies are great companions. For an extra comfort food feel, serve with extra biscuits or a loaf of warm, crusty bread to mop up every last bit of that creamy sauce.

Creative Ways to Present

Spoon generous helpings into individual ramekins for personal “pot pies” or serve family-style in a large rustic dish at the center of the table. With a colorful garnish and maybe a fun napkin or two, Chicken Stew Casserole feels equally at home at casual weeknights or potlucks with friends.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, let any leftover Chicken Stew Casserole cool completely before transferring to an airtight container. Stored this way in the fridge, it will stay fresh for up to 3 days—perfect for quick lunches or easy dinners.

Freezing

This casserole freezes beautifully, especially if you assemble it without the biscuit topping (add that fresh just before baking after thawing). Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Be sure to let it thaw overnight in the fridge before baking as usual.

Reheating

To reheat, simply cover with foil and warm in a 350°F oven until bubbling hot (about 20-25 minutes). For single servings, a quick zap in the microwave works, but the oven keeps the biscuit topping nice and fluffy.

FAQs

Can I use turkey instead of chicken?

Absolutely! Leftover turkey is a fantastic substitute and brings the same comforting vibes to your Chicken Stew Casserole. Just shred or cube as you would with chicken.

Can I make this gluten free?

Yes! Use a gluten-free cream soup or make your own, and swap in gluten-free biscuit dough or leave off the topping entirely. It’ll still be deliciously creamy and satisfying.

How do I make my own cream of chicken soup?

Simply make a roux by whisking butter, flour, and chicken broth in a saucepan, then add a splash of milk and season to taste. This homemade version brings a lovely freshness to your Chicken Stew Casserole.

Can I prep Chicken Stew Casserole ahead of time?

You sure can! Assemble the casserole (minus biscuit topping), wrap well, and refrigerate up to 24 hours ahead. Add the biscuit topping just before baking.

What veggies can I add or swap?

Feel free to toss in corn, green beans, bell peppers, or anything you have on hand. The casserole is perfect for using up leftover veggies or sneaking in some extra nutrition.

Final Thoughts

If you’re craving a warm, hearty meal that will have everyone scraping their plates, you simply have to try Chicken Stew Casserole. It combines timeless flavors, easy assembly, and endless versatility into one dish you’ll want to add to your regular rotation. Give it a go—and see how quickly it becomes a new favorite!

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Chicken Stew Casserole Recipe

Chicken Stew Casserole Recipe


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4.8 from 24 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

This Chicken Stew Casserole is a delicious and comforting dish that combines tender chicken, hearty vegetables, and a creamy sauce, all baked to perfection with a golden biscuit topping. It’s a great way to use up leftover chicken or turkey and makes for a satisfying family meal.


Ingredients

Scale

Chicken Stew:

  • 3 cups cooked chicken (shredded or cubed)
  • 2 cups diced potatoes
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas
  • 1/3 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Sauce:

  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk

Other:

  • 1 tablespoon olive oil
  • 1 cup shredded cheddar cheese (optional)
  • 1 cup biscuit dough pieces or store-bought biscuit topping (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Sauté vegetables: In a large skillet, sauté onion, garlic, carrots, celery, and potatoes until slightly tender.
  3. Add chicken and seasonings: Stir in shredded chicken, peas, thyme, salt, and pepper.
  4. Prepare sauce: Whisk together cream of chicken soup, chicken broth, and milk until smooth. Pour into skillet and simmer.
  5. Assemble casserole: Transfer mixture to a baking dish. Add cheese and biscuit pieces, if using.
  6. Bake: Bake uncovered for 25–30 minutes until bubbly and golden brown.
  7. Serve: Let rest for 5 minutes before serving.

Notes

  • You can substitute the cream of chicken soup with a homemade roux-based sauce if preferred.
  • This dish freezes well—assemble without biscuit topping and add before baking.
  • Great way to use up leftover rotisserie chicken or turkey.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: 450
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 95mg

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