Chicken Casserole
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Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)

Chicken Casserole

NUTRITION · PER SERVING70M COOK
CAL 18%·PRO 50%
CARBS 30G34% OF CAL
3G FIBER0G ADDED0G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 15G38% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken casserole with potatoes, vegetables, and cheese sauce topped with crispy breadcrumbs. Comforting and hearty, made easy with rotisserie chicken. Perfect weeknight dinner.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound Yukon gold potatoes (about 2 medium, chopped into ½-inch pieces)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 3 medium carrots (chopped into ¼-inch pieces)
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
  • 1 cup whole milk
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups chopped or shredded cooked chicken breast
  • 1 cup frozen peas
  • 4 ounces shredded sharp cheddar cheese (1 cup)
  • 1 cup Panko breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon sweet paprika
  • 1 tablespoon melted butter
PREP
35M
SODIUM
541MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.