Description
A golden, bubbly chicken casserole with tender breasts, crisp-tender vegetables, a velvety Dijon-cream sauce, and melted Gruyère. Ina Garten’s signature homestyle flair meets refined flavor in this comforting, family-friendly dish.
Ingredients
4 boneless, skinless chicken breasts (1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon fresh thyme
1 cup chicken broth
1 cup heavy cream
1 cup frozen peas
1 (10.5-ounce) can cream of mushroom soup
1 cup grated Gruyère cheese
2 tablespoons unsalted butter
Instructions
Preheat oven to 375°F (190°C). Sauté onions, garlic, carrots, and celery in olive oil until tender. Season chicken with salt and pepper, then poach in simmering broth until fully cooked. Transfer to a baking dish. Add sautéed veggies, peas, and mushroom soup to the dish. Mix cream, thyme, and butter, then pour over everything. Top with Gruyère cheese.
Notes
Freezes well. Substitute vegetables as desired. Finely chop veggies for younger eaters.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg