Ina Garten’s Chicken Casserole Recipe – Cozy, Classic & Crowd-Pleasing

Craving comforting, homestyle cooking with a touch of elegance? Ina Garten’s Chicken Casserole Recipe is a perfect answer. This creamy, savory casserole features tender pieces of chicken baked with a velvety sauce, hearty vegetables, and a golden, crisp topping—all the comforting richness of a pot pie, simplified into a cozy one-dish bake.

Known for her approachable sophistication, Ina Garten (aka the Barefoot Contessa) often shares recipes that balance gourmet flavors with everyday ease. This chicken casserole is inspired by her signature style: uncomplicated steps, rich ingredients, and timeless appeal. Whether you’re feeding a family, preparing for a dinner party, or looking for a make-ahead meal, this dish will never disappoint.

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Ingredients Overview

Ina’s chicken casserole draws from French and American comfort food traditions. Each ingredient is chosen for maximum flavor and texture:

Cooked Chicken

• Ina often uses roast chicken or leftover chicken breasts for convenience and flavor.

• Shredded or cubed white and dark meat work equally well. Using a rotisserie chicken is a great shortcut.

Butter & Flour (Roux Base)

• These form the backbone of a classic béchamel-style sauce. The butter-flour mixture thickens the sauce and adds richness.

Chicken Stock

• High-quality chicken stock adds depth to the sauce. Use homemade or a good store-bought brand that’s low in sodium so you can control seasoning.

Heavy Cream or Half-and-Half

• Essential for the casserole’s creamy texture. You can lighten it with milk, but cream provides that signature Barefoot Contessa richness.

Onions, Carrots, Celery (Mirepoix)

• These classic aromatic vegetables form a flavorful base and bring sweetness and structure to the dish.

Frozen Peas or Green Beans

• Add a pop of color and texture. Peas are a common Ina favorite for their sweetness and tenderness.

Fresh Thyme or Tarragon

• Herbs elevate the dish from simple to elegant. Tarragon adds a French twist, while thyme gives earthy balance.

Parmesan or Gruyère Cheese

• A sprinkle of cheese in the sauce or topping adds salty, umami depth and helps brown the casserole beautifully.

Breadcrumb or Puff Pastry Topping

• Ina sometimes tops her casseroles with buttery breadcrumbs for crunch or uses puff pastry to make it feel like a pot pie.

Salt & Pepper

• Essential for seasoning the sauce and veggies. Taste throughout to balance flavors.

Optional Add-ins:

• Mushrooms sautéed in butter for an earthy layer.

• White wine to deglaze the pan for extra depth.

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Step-by-Step Instructions

This dish comes together in a few elegant but easy steps: make the creamy filling, combine it with chicken and veggies, top it, and bake until bubbly and golden.

Step 1: Preheat and Prepare

• Preheat oven to 375°F (190°C).

• Grease a 9×13″ casserole dish or any deep oven-safe dish.

Step 2: Sauté the Vegetables

• In a large sauté pan, melt 4 tbsp butter over medium heat.

• Add diced onion, celery, and carrots. Cook for 8–10 minutes until softened and fragrant.

• Optional: Add sliced mushrooms and sauté until browned.

Step 3: Make the Sauce

• Sprinkle ⅓ cup all-purpose flour over the veggies. Stir to coat.

• Cook the roux for 2 minutes, then slowly whisk in 2 cups of warm chicken stock.

• Simmer until thickened, about 5 minutes.

• Stir in 1 cup heavy cream (or half-and-half) and 1 tsp salt, ½ tsp pepper.

• Add 1 tsp fresh thyme or chopped tarragon.

• Optional: Stir in ¼ cup grated Parmesan for richness.

Step 4: Add Chicken and Peas

• Fold in 4 cups cooked, shredded chicken and 1 cup frozen peas or green beans.

• Mix until everything is well-coated in the creamy sauce.

Step 5: Assemble the Casserole

• Pour mixture into the greased baking dish.

• Top with:

  • Buttery Breadcrumbs: Combine 1½ cups panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly.

  • OR Puff Pastry: Lay a sheet of puff pastry over the top, pressing to seal edges. Brush with egg wash.

Step 6: Bake

• Bake uncovered for 25–30 minutes, or until bubbling and golden brown on top.

• If using puff pastry, bake until crisp and golden, about 30–35 minutes.

Step 7: Rest and Serve

• Let cool for 5–10 minutes before serving.

• Garnish with chopped parsley or a light sprinkle of flaky salt.

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Tips, Variations, and Substitutions

Ina Garten–Style Tips

• Use what you have: This recipe works with turkey, leftover roasted vegetables, or even a mix of grains.

• Make it ahead: Assemble the casserole up to a day in advance and refrigerate. Bake just before serving.

Variations

• Chicken Mushroom Casserole: Add 8 oz sliced mushrooms sautéed in butter for a deeper, earthy flavor.

• Chicken & Wild Rice Casserole: Fold in 1 cup cooked wild rice to add chewiness and nutty flavor.

• French Pot Pie Version: Swap breadcrumbs for puff pastry for a refined take on chicken pot pie.

Substitutions

• Dairy-Free: Use dairy-free butter, plant-based milk (like oat or almond), and skip cheese.

• Gluten-Free: Replace flour with gluten-free all-purpose flour and use gluten-free breadcrumbs.

• No Cream?: Use whole milk or evaporated milk as a lighter alternative.

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Serving Ideas & Occasions

This casserole is the kind of dish that fits any season or setting:

Weeknight Comfort

• Serve with a crisp green salad and a glass of white wine for a cozy, well-rounded meal.

Holiday Potluck

• A hit at gatherings. Make it in a disposable tray for easy transport and clean-up.

Family Dinner

• Kid-friendly and easy to reheat, making it perfect for busy weeknights or Sunday suppers.

Dinner Party Staple

• Serve in individual ramekins for an elevated touch—guests will love the creamy, herby filling and elegant finish.

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Nutritional & Health Notes

While this is a comfort food classic, it can be made more balanced with a few simple tweaks:

• Protein: Chicken is lean, high in protein, and satisfying.

• Vegetables: Peas, carrots, celery, and optional mushrooms add fiber, antioxidants, and natural sweetness.

• Healthy Fats: Swap heavy cream with Greek yogurt or reduced-fat milk for a lighter version.

• Portion Control: This dish is rich—pairing with salad or steamed veggies helps balance the meal.

For a lighter option:

• Use rotisserie chicken breast, low-fat milk, and skip the cheesy topping. Even so, the flavor will still shine.

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FAQ – Ina Garten’s Chicken Casserole

1. Can I make this casserole ahead of time?

Yes. Assemble the casserole (without topping) and refrigerate for up to 24 hours. Add topping just before baking.

2. Can I freeze this casserole?

Absolutely. Assemble, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F for 50–60 minutes.

3. What type of chicken is best?

Use cooked shredded chicken—either from a rotisserie, baked breasts, or leftover roast chicken. Ina often uses roasted or poached chicken for tenderness.

4. Can I use puff pastry instead of breadcrumbs?

Yes. Puff pastry gives it a pot pie feel. Just lay it over the top and bake until golden.

5. Can I make this without cream?

Yes, use whole milk or half-and-half. For an even lighter version, try plain Greek yogurt stirred in after thickening the sauce.

6. What herbs work best?

Fresh thyme, tarragon, or parsley. Tarragon gives a French twist; thyme is earthy and comforting.

7. Can I add pasta or rice to this casserole?

Yes! Fold in 2 cups cooked pasta or 1 cup cooked wild rice for a heartier casserole. Adjust baking time if needed.

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