If you're looking for a truly homemade chicken casserole with vegetables, this is an excellent choice. This chicken casserole begins with a chicken and seasonings. The chicken is baked on vegetables with the thickened broth. The unique bread crumb topping includes an egg, making it a stuffing-like topping.
Serve this one-dish meal with buttermilk biscuits and sliced fresh vegetables.
- 1 chicken, about 3 to 4 pounds
- 3 1/4 cups water
- few sprigs parsley
- 1 stalk celery, chopped
- 1 cup chopped onion, divided
- 1/4 teaspoon dried leaf thyme
- 1 package (10 ounces) frozen corn, thawed
- 1 package (10 ounces) frozen French-cut green beans, thawed
- 3 tablespoons cornstarch
- 1/4 cup butter
- 3 cups coarse soft bread crumbs
- 1 egg, beaten*
- 1/2 teaspoon ground sage
- pepper, to taste
In a large Dutch oven or stock pot, combine chicken, water, parsley, celery, half of the onions, and thyme. Cover and cook chicken until very tender, about 1 1/4 hours.
Drain the chicken, reserving stock. Cool chicken. Skin, bone, and chop meat. Strain stock.
Spread corn and green beans in a buttered 9 x 13-inch baking pan. Arrange chicken over the vegetables.
Combine cornstarch and reserved stock in a medium saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.
Preheat oven to 325°.
Melt butter in a small saucepan. Add remaining 1/2 cup of onions and cook over low heat until soft.
In a medium bowl, toss the bread crumbs with the butter and sauteed onions, the beaten egg, sage, and pepper.
Sprinkle bread crumb mixture over chicken and bake for 25 minutes, or until sauce is bubbly and the top is browned.