Two words: tasty and simple!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 3 cups cubed skinless, boneless chicken
- 4 cups torn bread pieces
- 1 cup shredded Cheddar cheese
- ¼ cup butter, melted
- 2 cups frozen peas
- ¼ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
- Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9×13-inch baking dish. Layer the peas and chicken atop the bread layer.
- Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
- Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 995 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have canned chicken or cream of mushroom soup, so I used chicken thighs, cooked and then chopped, and cream of chicken and herbs. Not the exact recipe, but it was Super duper yummy!
Despite looking pretty bland, this is actually good stuff! I needed a “can sit for awhile” sort of recipe, since everyone comes home at a different time tongiht, and this worked perfectly. I LOVED that it calls for making a simple sauce rather than opening yet another can of “cream-of-something” soup. I did make a few tweaks, like other reviewers…..I had to use a bit more bread, since I think my pan was a bit larger, and I added cheese to the layers and the top—-I DO live in Wisconsin, after all. Next time, will definitely change the bread to croutons, I think, and perhaps add just a bit of onion powder to the sauce, but otherwise, this is a quick, easy, “most people will like it” sort of recipe that is perfect at my house!
I halved the recipe and baked in a 9×9″ pan. I used rosemary bread and added chopped onions to the cream sauce. I think without the rosemary and the onions, it would have been very bland. DH really liked it but I wasn’t a fan.
Excellent! Follows the recipe as written. Recommend adding more cheese, and perhaps diced pimentos for color. Love the toasted bread and cheese that bakes on top!
I used a bag of baguette slices for the bread, used my own white sauce recipe, skipped the peas, and served green beans on the side. DELICIOUS!
This was a great start but I think it would do well with some tinkering. I used WAY too little bread (4 slices) so next time I will double the amount to 8 slices (I was too lazy to shred and measure – my fault). This really had a LOT of peas and DH isn’t a big fan of them so next time we’re going to try 16 oz. of broccoli. Lastly, I think next time I’ll try making the roux with half milk and half chicken broth to boost the flavor a bit.
Very good! I only had 2 c. milk so I used 1/2 cup water and 1/2 cup mayonaisse to make up the called for 3 cups. I think this added just the right amount of “zing”.
Tried this tonight, after reading through the directions I tweeked it a tad by using up some baguette slices I had toasted and frozen. I cubed them up after defrosting and I used frozen spinach (thawed/drained). I did add additional spices as other reviews suggested. I found the ratio of butter to flour far to thick and had to add more milk and butter and whisk for quite awhile to break down the flour, I should’ve used equal amounts to start with as it still turned out very thick after cooking, I am however glad I used “toasted” bread as it would’ve been very gummy and too mucky. All in all it was worth trying and next time I’ll stick to my own method of cooking white sauce instead.
This was good. My boyfriend didn’t like the texture. Too soggy. But overall it wasn’t bad.
I really liked this recipe alot. My boyfriend did as well but he made a good suggestion. There is an awful lot of cream sauce and not much with it. So we thought if we made some egg noodles to add with it, it would be delicious. I will try that next time. But the dish was declicious as is!
Very quick, for me! I had frozen chicken I cooked last week ready, frozen green beans(not pea fans around here) and frozen rolls from last week. I had everything ready in the time it took to preheat the oven. This casserole was AMAZINGLY yummy, we all loved it!
Fairly quick & easy, all common ingredients, could use a lil spicing up though. The flavours are simple and bland.
We live in Vietnam, the ingredients we had on hand (the cheese is imported). Its a simple recipe and my family loved it! THANKS! it saved dinner!
I decided to try this recipe because I happened to have cooked chicken, 3 cups of leftover white sauce (same recipe, but flavored with 2 chicken bouillon cubes), and a day-old loaf of french bread on hand, all which needed to be used up. I was out of cheddar cheese, though, and used shredded parmesan instead. I ended up using about 6 cups of bread with about 5 tablespoons of butter and 1/2 cup parmesan cheese (I wanted more bread on top). It smelled wonderful baking, and tasted just as good. I think the toasty topping really added a lot–I would definitely recommend french bread. My husband and kids thought it was good, but the kids don’t like peas, so I’m not going to hold that against the recipe. Very palatable!