Chicken Casserole

Casseroles are not only quick and easy, but they are so much fun and endless in variety. In fact, there are so many different types of casseroles in Southern food culture that we have seen entire sections of cookbooks dedicated to them. And we intend to cover as many as possible as well – starting with chicken casserole. Shredded chicken baked in a savory sauce with a crunchy top, it’s no wonder this one is a classic.

We stayed traditional with the recipe, only replacing the canned cream of chicken soup with a flavored béchamel sauce and using panko instead of crackers for the topping. The result is a fresh take on an old standard that remains true to its beloved flavor and texture. This dish is good all on its own, but it pairs exceptionally well with candied yams, field peas, and a glass of dry white wine.

Ingredients

2 leeks, chopped         

6 tablespoons unsalted butter  

3 teaspoons Morton kosher salt           

1/2 cup all-purpose flour           

1 3/4 cups chicken stock          

1/4 cup dry white wine

2 cups milk      

1/4 teaspoon garlic powder      

1/4 teaspoon onion powder      

1/4 teaspoon dried thyme        

1/4 teaspoon dried tarragon     

1/4 teaspoon celery seed          

1/8 teaspoon nutmeg    

1/2 teaspoon freshly ground black pepper       

4 boneless, skinless chicken breasts, cooked and shredded   

1/2 cup crème fraîche 

1 cup panko breadcrumbs        

1 tablespoon olive oil  

1 teaspoon poppy seeds

Method

1. Heat the oven to 425 degrees.           

2. Cook the leeks, 2 tablespoons of the butter, and 1 teaspoon of the salt together in a small sauté pan over medium heat for 10 minutes or until the leeks are soft and translucent. Set aside.

3. Melt the remaining 4 tablespoons of butter in a medium saucepan. Stir the flour into the butter until incorporated and cook over low heat for approximately 1 minute.

4. Add the stock to the saucepan and whisk vigorously until the roux fully incorporates into the liquid. Increase the heat to medium, add the wine and milk, and whisk vigorously until a smooth sauce forms.                  

5. Whisk the garlic powder, onion powder, thyme, tarragon, celery seed, nutmeg, pepper, and remaining 2 teaspoons of salt into the sauce until incorporated.              

6. Cook the sauce over medium-low heat, stirring regularly, for approximately 15 minutes or until it thickens generously enough to coat the back of a spoon.            

7. Stir the crème fraîche and cooked leeks into the sauce. Add the shredded chicken and stir to coat.

8. Mix the breadcrumbs and olive oil together in a small bowl until the crumbs are evenly coated.   

9. Transfer the chicken mixture to a 9 x 13 baking dish or 12-inch skillet and top with the prepared breadcrumbs. Sprinkle the poppy seeds over the casserole, cover, and bake for 15 minutes. Remove the cover and bake for an additional 5 minutes or until the bread crumbs are browned.

Notes For Chicken Casserole

• If you need or choose to use the traditional Ritz crackers for the topping, do not use the oil called for in this recipe. They are sufficiently coated to crisp and brown.