Southern Chicken Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/15/21
Chicken Casserole With Crumb Topping
Diana Rattray
Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Servings: 4 to 6 servings
Yield: 1 9 x 13-inch casserole
Nutrition Facts (per serving)
659 Calories
27g Fat
62g Carbs
42g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 659
% Daily Value*
Total Fat 27g 35%
Saturated Fat 10g 51%
Cholesterol 152mg 51%
Sodium 575mg 25%
Total Carbohydrate 62g 22%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 42g
Vitamin C 11mg 56%
Calcium 162mg 12%
Iron 5mg 28%
Potassium 665mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 breadcrumb topping includes an egg, making it a stuffing-like topping.

Serve this one-dish meal with buttermilk biscuits and sliced fresh vegetables.

Ingredients

  • 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 (10-ounce) package frozen corn, thawed

  • 1 (10-ounce) package frozen French-cut green beans, thawed

  • 3 tablespoons cornstarch

  • 1/4 cup butter

  • 3 cups coarse soft breadcrumbs

  • 1 large egg, beaten

  • 1/2 teaspoon ground sage

  • Freshly ground blackpepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large Dutch oven or stockpot, combine chicken, water, parsley, celery, half of the onions, and thyme. Cover and cook chicken on the stovetop over medium heat until very tender, about 1 1/4 hours.

  3. Drain the chicken, reserving stock. Cool chicken. Skin, bone, and chop meat. Strain stock.

  4. Spread corn and green beans in a buttered 9 x 13-inch baking pan. Arrange chicken over the vegetables.

  5. Combine cornstarch and reserved stock in a medium saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.

  6. Preheat oven to 325 F.

  7. Melt butter in a small saucepan. Add remaining 1/2 cup of onions and cook over low heat until soft.

  8. In a medium bowl, toss the breadcrumbs with the butter and sauteed onions, the beaten egg, sage, and pepper.

  9. Sprinkle breadcrumb mixture over chicken and bake for 25 minutes, or until sauce is bubbly and the top is browned.