Creamy Herb Chicken Casserole

Oh casserole.. I know in past decades the casserole has taken on a less than refined reputation. My parents' generation associates casserole with condensed cream of mushroom of soup and canned peas. While this may have been true in the past, I believe that the casserole can be delicious when done right. This recipe is inspired by mother's tuna fish casserole recipe, a childhood (and adult) favorite of mine. Growing up, my sister and I requested tuna fish casserole so much that my mom grew tired of cooking it and eventually quit making it (for the original tuna casserole recipe, go to "Read More"). Despite my mother's fatigue with this recipe, it gave me a deep appreciation for casseroles and their potential for deliciousness.

The base for this sauce was originally very similar to a french béchamel, which provides the richness and refinement of flavor over past casseroles. However, to make the recipe lighter and to give a nice chicken flavor, I've replaced much of the liquid with low-sodium chicken broth. I think this technically makes it not a béchamel, but it's still pretty tasty.


Creamy Herb Chicken Casserole Recipe

1 lb. small shape pasta (I like to use multigrain pasta such as Barilla Plus)
Large pot of salted water
2 boneless skinless chicken breasts, cut into small bite-sized chunks
1 small onion, chopped
2 celery ribs, chopped fine
4 cloves garlic minced or crushed
3 tbsp. vegetable oil
3 tbsp. flour
1 tsp. rosemary (however any savory herb such as thyme or sage would be great)
1/2 tsp. mustard powder
1 tsp. salt
½ tsp. ground pepper
2 1/2 cups low sodium chicken stock
3 tbsp. half and half
1 cup shredded cheese, a mild white cheese such as Monterey Jack
crushed crackers or bread crumbs (If using bread crumbs, give them a quick spritz with cooking spray so they brown up nice in the oven)

Begin heating a large pot of water to boil for pasta. Cook the pasta to al dente. Heat oven to 350 and spray a casserole dish with cooking spray and set aside.

Season the chicken with salt and pepper. Heat about 1 tsp. of oil in a skillet and cook the chicken until no longer pink in the center, about 5 minutes. Set chicken aside.

Meanwhile, in a large saucepan, sauté the onions and celery in the oil until softened, about 3-5 minutes. Add the garlic and cook for approximately 15 seconds. Turn off the heat and stir in the flour, rosemary, mustard powder, salt, and pepper. Turn the heat back to medium high and slowly stir in the chicken stock in small increments, especially at the beginning, so that the mixture first forms a thick paste and then a thickened liquid. Once all the chicken stock has been added, add the half and half then continue stirring until the sauce reaches a low boil. Turn off the heat and stir in the cheese and chicken.

Add the sauce to the cooked pasta and put the mixture into the prepared casserole dish. Sprinkle the bread crumbs or crushed crackers on top and bake for approximately 20 minutes until the casserole is bubbling.

Serve with green veggies such as peas or broccoli.

For those of you curious about my mother's tuna fish casserole, here it is.

Ruth's Tuna Fish Casserole

1 lb. small shape pasta
Large pot of salted water
4 cloves garlic minced or crushed
3 tbsp. vegetable oil
3 tbsp. flour
1 tsp. seafood seasoning
1 tsp. mustard powder
1 tsp. salt
½ tsp. ground pepper
2 ½ cups milk
2 cans tuna, drained of excess water
1 cup shredded cheese, a mild white cheese such as Monterey jack
crushed crackers or bread crumbs

Begin heating a large pot of water to boil for pasta. Cook the pasta to al dente. Heat oven to 350 and spray a casserole dish with cooking spray and set aside.

Meanwhile, in a large saucepan, sauté the garlic in the oil for approximately 15 seconds. Turn off the heat and stir in the flour, seafood seasoning, mustard powder, salt, and pepper. Turn the heat back to medium high and slowly stir in the milk in small increments so that the mixture forms a thick paste. Once all the milk has been added, continue stirring until the sauce reaches a low boil.

Turn off the heat and stir in the cheese and tuna. Add the sauce to the cooked pasta and put the mixture into the prepared casserole dish. Sprinkle the crushed crackers on top and bake for approximately 20 minutes until the cheese is bubbling.