Chicken and Vegetable Casserole I

Chicken and Vegetable Casserole Recipe with Thyme and Sage

Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Chicken and Vegetable Casserole I is a comforting and hearty dish that is perfect for a cozy family dinner. This recipe combines tender chicken breasts with a variety of colorful vegetables in a creamy mushroom sauce. It is a simple and delicious one-pot meal that is sure to please everyone at the table.

History

The origins of the Chicken and Vegetable Casserole recipe are not entirely clear, but casseroles have been a popular dish in American cuisine for many years. Casseroles are known for their convenience and versatility, as they can be made with a wide range of ingredients and customized to suit individual tastes.

Ingredients

2 chicken breasts, halved
4 carrots, quartered
1 cup pearl onions
2 celery stalks, large pieces
2 potatoes, peeled, quartered
0.25 cup chicken broth
1 10 oz (283 g) can cream of mushroom
0.5 cup skim milk
0.25 tsp dried leaf thyme
0.13 tsp ground sage
1 bay leaf

How to prepare

Preheat the oven to 350°F (177°C).
Rinse the chicken and pat it dry.
Heat a medium-sized non-stick skillet over low heat and lightly spray it with vegetable spray.
Add the chicken and cook it quickly until it is browned on both sides.
Remove the chicken to a medium-sized shallow casserole dish.
Add the vegetables to the casserole dish.
In a small bowl, combine the broth, soup, milk, thyme, sage, and bay leaf; pour the mixture over the chicken and vegetables.
Bake the dish covered for 1 hour or until the vegetables and chicken are tender.

Variations

Add diced tomatoes or bell peppers for a different flavor profile.
Use different herbs and spices such as rosemary, oregano, or paprika to customize the dish to your liking.
Substitute the chicken breasts with boneless, skinless chicken thighs for a richer flavor.

Cooking Tips & Tricks

To add extra flavor to the dish, try marinating the chicken breasts in a mixture of herbs and spices before cooking.

- For a crispy topping, sprinkle breadcrumbs or grated cheese over the casserole before baking.

- To save time, use pre-cut vegetables or frozen mixed vegetables in place of fresh ones.

- Make sure to cover the casserole dish tightly with foil before baking to prevent the chicken from drying out.

Serving Suggestions

Serve the Chicken and Vegetable Casserole with a side of steamed rice or crusty bread for a complete meal.

- Garnish with fresh herbs such as parsley or chives for a pop of color and flavor.

Cooking Techniques

Browning the chicken before baking helps to seal in the juices and adds flavor to the dish.

- Baking the casserole covered ensures that the chicken and vegetables cook evenly and stay moist.

Ingredient Substitutions

Use vegetable broth in place of chicken broth for a vegetarian version of the dish.

- Substitute the cream of mushroom soup with cream of chicken or cream of celery soup for a different flavor profile.

Make Ahead Tips

Prepare the casserole up to a day in advance and refrigerate it until ready to bake.

- You can also freeze the casserole before baking for a convenient make-ahead meal.

Presentation Ideas

Serve the Chicken and Vegetable Casserole in individual ramekins for a more elegant presentation. - Top the casserole with fresh herbs or a sprinkle of grated cheese before serving.

Pairing Recommendations

Pair the Chicken and Vegetable Casserole with a crisp green salad or roasted vegetables for a well-rounded meal.

- A glass of white wine or sparkling water with lemon would complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the casserole in the oven at 350°F (177°C) until heated through, or microwave individual portions for a quick meal.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

25g per serving

Fats

- Total Fat: 5g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 50% of daily value per serving

- Vitamin C: 30% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains dairy (milk)

Summary

This Chicken and Vegetable Casserole is a balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and fat, making it a healthy option for a family dinner.

Summary

Chicken and Vegetable Casserole I is a classic comfort food dish that is easy to make and full of flavor. With a creamy mushroom sauce and tender chicken and vegetables, this casserole is sure to become a family favorite. Enjoy this hearty and satisfying meal for a cozy dinner at home.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day many years ago, and I was visiting a dear friend who lived in a quaint little village nestled in the rolling hills of the countryside. As soon as I stepped into her cozy kitchen, I was greeted by the delicious aroma of roasted chicken and fresh vegetables wafting through the air.

My friend, a talented cook with a passion for creating mouthwatering meals, was busy preparing a Chicken and Vegetable Casserole that she had learned from her own grandmother. As she chopped, stirred, and seasoned with precision, I watched in awe, taking mental notes of each step she took. I could tell that this recipe was something special, passed down through generations and perfected over time.

After hours of simmering and baking, the casserole was finally ready. As we sat down at the table to enjoy our meal, I took my first bite and was instantly transported to a place of comfort and warmth. The flavors melded together perfectly, creating a dish that was both hearty and satisfying. I knew right then and there that I had to learn how to make this casserole for myself.

Over the following weeks, I spent hours in my own kitchen, experimenting with different ingredients and techniques to recreate the magic of that first taste. I consulted cookbooks, asked for advice from friends, and even reached out to my friend for her expert guidance. Slowly but surely, I began to master the art of making Chicken and Vegetable Casserole I.

The key, as I soon discovered, was in the quality of the ingredients. I made sure to use only the freshest vegetables, the juiciest chicken, and the most flavorful herbs and spices. I learned to layer the ingredients just right, so that each bite was a perfect balance of flavors and textures. And most importantly, I learned to cook with love and care, just as my friend had done that fateful day in her kitchen.

As the years went by, my Chicken and Vegetable Casserole became a staple in my own household. It was a dish that I would often make for family gatherings, holiday dinners, and cozy nights in with loved ones. Each time I served it, I would think back to that summer day in the countryside, and feel grateful for the gift of this recipe that had been passed down to me.

Now, as I sit here reflecting on all the memories and moments that this casserole has brought to my life, I can't help but feel a sense of pride and satisfaction. I know that I have done justice to the tradition and legacy of this recipe, and that I have honored the spirit of my friend and her grandmother who first shared it with me.

And so, as I continue to cook and create in my kitchen, I will always hold dear the memory of discovering Chicken and Vegetable Casserole I for the first time. It is a recipe that has brought me joy, comfort, and connection to the past, and for that, I am forever grateful.