Chicken and Vegetable Casserole
Recipe GLPR30b290f9a432f8
A creamy, comforting casserole featuring tender chicken breasts simmered with fresh vegetables in a silky velouté sauce. The chicken is gently poached with aromatic vegetables and herbs, then baked in a rich cream sauce enriched with egg yolk. Finished with fresh broccoli, a touch of lemon, and bright parsley.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 boneless, skinless chicken breasts
1 onion, roughly chopped
1 onion, thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 whole black peppercorns
1 fresh bay leaf
Water to cover the chicken
55g butter
30g all-purpose flour
Salt and freshly ground black pepper to taste
1 small head broccoli, cut into florets and blanched
1 free-range egg yolk, lightly beaten
2-3 tablespoons heavy cream
Squeeze of fresh lemon juice
1 tablespoon fresh parsley, chopped
Boiled baby carrots for serving
Directions
Place the chicken breasts in a large pot with the roughly chopped onion, carrot, celery stalk, peppercorns, and bay leaf. Cover with cold water and bring to a gentle simmer over medium heat. Simmer for 20–25 minutes, until the chicken is cooked through (internal temperature 165F). Remove the chicken and set aside to cool slightly, then cut into bite-sized pieces. Strain the poaching liquid through a fine sieve; you should have approximately 500ml (2 cups) of broth.
Preheat the oven to 190°C (170°C Fan/Gas Mark 5).
In a large casserole dish or Dutch oven, melt the butter over medium heat. Add the thinly sliced onion and sauté for 3–4 minutes until softened. Sprinkle the flour over the onion and stir continuously for 1–2 minutes to create a smooth roux, cooking out the raw flour taste.
Gradually add the warm poaching broth to the roux, stirring constantly to prevent lumps from forming. Pour in all the broth, continuing to stir until the sauce is smooth and begins to thicken. Season with salt and freshly ground black pepper to taste.
Gently fold the cooked chicken pieces into the sauce, then stir in the blanched broccoli florets. Heat through on the stovetop over medium heat for 2–3 minutes.
In a small bowl, whisk together the egg yolk and heavy cream. Slowly temper this mixture by adding a few spoonfuls of the warm sauce while stirring constantly, then pour the tempered egg mixture back into the casserole, stirring gently to combine. Add a squeeze of fresh lemon juice and adjust seasoning as needed. Do not allow the mixture to boil after adding the egg yolk.
Transfer the casserole to the preheated oven and bake uncovered for 15–20 minutes until the sauce is creamy and heated through (the sauce should reach 165F to safely finish cooking the egg yolk).
Remove from the oven and garnish with fresh chopped parsley. Serve hot with boiled baby carrots on the side.
