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