This amazing versatile comfort dish is fairly easy and can be adjusted to your likes and what you have in the fridge. Chicken casserole is easy to make, sautéing meat and vegetables then adding the soup mix and herbs. Once everything is cooked all you have to do is to place it with some bread crumbs and cheese in the casserole dish and bake.

This dish is versatile Don’t like onions, omit them. substitute green peppers for green beans or zucchini squash.

Chicken: either raw or leftover roasted chicken doesn’t matter tastes great!

Not a fan of pepper jack cheese then substitute for cheddar or Monterey jack cheese.

Wine in chicken casserole? Sure, why not. When using wine the first rule is: Use a wine you enjoy drinking. Will there be alcohol in the final dish? No, the alcohol will be cooked off. This will add another layer of flavor to the dish. Give it a try!

A great rice side dish can be found here:

Chicken Casserole

Chicken and vegetables in a casserole dish

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 people

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method

Ingredients

2 Tablespoon Olive oil
1 1/2 pound chicken either raw or precooked
1 8 ounce can cream corn
2 cups celery, diced
2 cups green pepper, diced
2 cups carrots, diced
1 medium jalapeno pepper, minced
2 cloves garlic, minced
1 1/2 cups stuffing mix
1 10 ounce can condensed cream of celery soup
1 1/4 cup shredded pepper jack cheese
1 Tablespoon dried chicken stock
9 ounces water
2 ounces white wine (optional)
1 cup diced onion or shallot (optional)

Equipment

1 12 inch frypan
1 spatula
1 Cutting board
1 Kitchen knife
1 casserole baking dish Approximately 7 x 9 inches
1 can opener
1 cheese grater
2 medium bowls for holding chicken and vegetables
1 small or medium plate for shredding cheese
1 small bowl for minced garlic

Method

If you have raw chicken cut up and set aside.
If you have precooked chicken pull apart and set aside.
Dice the onions/shallot, green pepper, carrots, celery and mince the jalapeno and set aside.
In a separate dish mince the garlic and set aside.
Take 1 slice of bread and butter it, set aside
Use the cheese grater and shred the pepper jack cheese and set aside.
If using raw chicken, heat olive oil in skillet and sauté until golden brown 5-6 minutes. Remove chicken from pan and set aside.
Deglaze pan with all (including jalapeno) diced vegetables 5-6 minutes.
Add all cooked chicken to the vegetables, add condensed soup, water, wine, herbs, condensed chicken stock, garlic, can of creamed corn and herbs. bring to a boil for a couple of minutes while constantly stirring.

When the mixture has finally mixed, if the mixture is a little thin simmer a little longer to thicken.

Remove the frypan and its ingredients from heat.
Preheat oven to 350 degrees F.
Filling the Casserole dish. first layer bread crumbs.
Second layer: 1/3 of frypan mixture.
3rd layer: 1/3 of shredded cheese.
4th layer: bred crumbs. Continue to alternate between bred crumbs, cheese, and frypan mixture until all ingredients are used up.

after you put the top layer of frypan mixture (last 3rd) then you will add the last of the pepper jack cheese. at the very end take the buttered bread and tear off pieces and stick them into the top.

Once the casserole dish is filled place it in an oven preheated to 350 degrees f and bake for 20 minutes.
Take out of oven and set to cool slightly 5-10 minutes. Enjoy!

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