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–+ servings

Party Casserole

Teresa Ambra
This delicious chicken entree is a one-dish meal! Chicken, zucchini, carrots and cocktail onions are in a fabulous creamy, dill weed sauce and covered with Panko bread crumbs, cheese and walnuts. This casserole is perfect for company or holidays like Easter, Mother's Day or Father's Day.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Chicken Main Dish
Cuisine American
Servings 6
Calories 577 kcal

Equipment

  • 1 10x15" glass baking dish
  • 1 nut chopper if nuts are not previously chopped
  • 1 medium sauce pan
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 whisk
  • 1 sharp knife to cut vegetables
  • 1 small bowl
  • aluminum foil

Ingredients
  

  • 6 chicken breast halves boneless, skinless
  • 2 cups zucchini sliced 1/4 inch thick
  • 14 oz. pkg. crinkle cut carrots
  • 1 stick unsalted butter divided use (1/2 cup)
  • 1/2-3/4 cup UNBLEACHED all-purpose flour
  • 2 1/2 cups half-and-half cream or you can substitute milk or evaporated milk
  • 2 tsp. chicken bouillon granules
  • 1/2 tsp. spicy brown mustard
  • 1/2 tsp. dill weed
  • 1/8 tsp. ground black pepper
  • dash nutmeg
  • 14 oz. jar small pearl onions drained and rinsed well
  • 1/2 to 3/4 cup Panko bread crumbs or Italian bread crumbs
  • 1/3 to 1/2 cup sharp Cheddar cheese shredded
  • 1/4 cup walnuts finely chopped (measure after chopping)
  • 2% milk if needed

Instructions
 

  • Spray a large 10x15” casserole dish with cooking spray.
  • Place chicken in the middle.
  • Prepare sauce on top of stove using medium saucepan.
  • Melt ½ stick butter (1/4 cup).
  • Add flour with whisk.
  • Whisk in half-and-half very slowly.
  • If sauce is still too thick, add a little milk.
  • Add chicken bouillon, mustard, dill weed, pepper and nutmeg.
  • Keep on low-medium heat and continue cooking until mixture thickens, a couple of minutes.
  • Spoon ½ to 1 cup of sauce over chicken in dish.
  • Add onions, zucchini and carrots to remaining sauce.
  • Stir to combine.
  • Spoon vegetables and sauce along sides of baking dish.
  • Melt remaining ½ stick butter (1/4 cup) in a small bowl; toss with Panko bread crumbs, cheese and walnuts.
  • Spoon over chicken and vegetables.
  • If desired, sprinkle entire casserole with a little more dill weed.
  • Bake, covered, about 30 minutes at 350°.
  • Remove foil and bake an additional 30 minutes or until chicken is done and carrots are cooked through.

Notes

NOTE: My chicken had paprika sprinkled on top which added additional flavor.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 577kcalCarbohydrates: 31gProtein: 33gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 155mgSodium: 721mgPotassium: 1029mgFiber: 4gSugar: 12gVitamin A: 12093IUVitamin C: 19mgCalcium: 226mgIron: 2mg
Keyword carrots, casserole, chicken, chicken casserole, main dish, zucchini
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