Winter Chicken Veg Casserole (Printable)
Comforting winter casserole featuring tender chicken, root vegetables, and a creamy herb sauce.
# What You’ll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 2 large carrots, sliced
03 - 2 parsnips, peeled and chopped
04 - 1 small butternut squash, peeled and diced
05 - 1 leek, sliced
06 - 1 onion, diced
07 - 2 cloves garlic, minced
08 - 7 oz button mushrooms, sliced
→ Sauce
09 - 1 cup chicken stock (gluten-free if needed)
10 - ¾ cup heavy cream (or dairy-free cream alternative)
11 - 2 tbsp Dijon mustard
12 - 2 tbsp fresh parsley, chopped
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and pepper, to taste
→ Topping
16 - 2.8 oz grated Gruyère or cheddar cheese (or dairy-free cheese alternative)
→ Optional
17 - 2 tbsp olive oil (for sautéing)
# How To Make It:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes. Remove and set aside.
03 - In the same skillet, add onion, leek, and garlic. Sauté for 3 minutes until softened.
04 - Add carrots, parsnips, butternut squash, and mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally.
05 - Return chicken to the skillet. Stir in chicken stock, cream, Dijon mustard, parsley, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
06 - Pour the mixture into a large ovenproof casserole dish.
07 - Sprinkle grated cheese evenly over the top.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake uncovered for another 15 to 20 minutes until golden and bubbling.
10 - Let the dish rest for 5 minutes before serving.
# Expert Advice:
01 -
- One pan does the heavy lifting, turning simple winter vegetables into something rich and elegant without fussing.
- It tastes even better the next day, making it the perfect make-ahead dinner when life gets hectic.
- Naturally forgiving with swaps—use what you have in the vegetable drawer and it still comes out golden and satisfying.
02 -
- Brown the chicken properly at the start—those golden bits dissolve into the sauce and are where most of the savory flavor comes from.
- Don't skip the initial vegetable sauté; giving onions, leeks, and garlic time to soften means they release their sweetness rather than staying raw and sharp in the final dish.
- If your sauce looks thin before going in the oven, don't panic—it will thicken as the vegetables release their moisture and everything cooks down together.
03 -
- If you're using dairy-free cream, add it at the very end just before the casserole goes into the oven—it can separate if it simmers too long in the pan.
- Gruyère truly does melt differently than cheddar; if you can find it, the subtle nuttiness adds something special that regular cheese won't quite give you.