Leftover chicken, veggies, and sour cream make a quick meal. Easily adaptable for GAPS and grain and gluten free! This simple chicken casserole is a perfect fast meal to use up leftover chicken. Not grain free? Make this recipe and stick it in a pie crust for an easy chicken pot pie!
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Every household needs fallback options for those days when an easy and fast dinner is needed. Easy and Creamy Chicken Casserole is one of my fallback options for occasions when it would be convenient to order takeout food. With ingredients I normally have on hand, thew casserole comes together in under 30 minutes. Faster than fast food and reminiscent of chicken pie minus the crust, this is a rather consoling dish.
While on GAPS, we had a lot of plain, cooked chicken to consume. It needed help. We like flavorful food around here! While not the most ideal GAPS choice, frozen vegetables make this recipe fast. Sometimes I chop the carrots, onion, and celery. More often, I use a bag of frozen onion, carrot, and celery mirepoix from Kroger. I also use some frozen peas and GAPS sour cream. I try to keep all of those on hand in the refrigerator and freezer. They each have many uses.
This is a flexible recipe. I don’t normally measure anything, and I often toss in whatever vegetables I have that need to be used up. Sometimes, if using all frozen vegetables, I opt for the Cajun style frozen mirepoix, which is onion, celery, and green peppers. Easy and Creamy Chicken Casserole is good all sorts of ways!
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How to Make Chicken Casserole
Melt some butter in a large dutch oven or skillet and sauté garlic, onion, celery, and carrots until soft.
Fresh rosemary is lovely in this recipe, but dried rosemary or another herb or two work well.
Add the chicken and peas and heat through.
Turn off heat and add sour cream.
Easy and Creamy Chicken Casserole
Ingredients
- 4 C plain, cooked chicken
- 1 bag frozen carrots. onion, and celery OR 1 small onion, 1-2 carrots and 1-2 stalks celery
- 3 cloves garlic
- 1/4 C butter or other cooking fat
- 1 C frozen peas
- 1 C sour cream
- 1 T chopped, fresh rosemary (or 1 tsp dried)
- salt and pepper to taste
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add butter and warm until it melts and bubbles.
- Crush the 3 garlic cloves and add them, followed by the onion, celery, and carrot. Cover and cook until they are all soft.
- Stir in chicken and heat until steaming. Turn off heat and stir in peas and rosemary. Once they thaw, stir in the sour cream. Adjust seasonings to your preference and serve.
Make Chicken Casserole Your Way
- Use turkey instead of chicken.
- Change the vegetables around according to what you have. Bell pepper, green beans, broccoli, etc.
- If you have time, start by sautéing just the onion until it caramelizes, maybe 20 minutes. Then add everything else. The caramelized onion deepens the flavor!
- Leave out the rosemary or use a different herb.
- Depending on your dietary needs and what you have on hand, the sour cream can be swapped out. Greek yogurt, cultured cream, or a nondairy sour cream could work if you prefer.
- For a side dish, biscuits or cornbread work well if you are not doing GAPS. Either way, a green salad or fruit also help make it a full meal.
If you need to cook the chicken first, try the slow cooker version. It is perfect for this recipe. https://happyrecipebox.com/simple-slow-cooker-chicken-two-ways/
Want more recipes that evoke chicken pot pie? Make my extra-healthy version of chicken pot pie soup!
Fresh rosemary really elevates this dish!