This chicken casserole is a Brazilian recipe called Torta De Frango. I learned it from my mom, and it’s so simple to make and tastes absolutely delicious. Moreover, it can be served alone or with a side of salt and vermicelli rice, which I love to make alongside it. In addition, it’s a perfect dish for any gathering. It can be prepared ahead of time, making it a wonderful addition to a dinner party menu.
Jump to RecipeA Perfect Way to Use Leftover Chicken
This chicken casserole recipe works great with leftover chicken. I usually make it when I have leftover chicken. If I don’t want to cook chicken, I just buy a roasted chicken and shred it. It tastes delicious with roasted chicken and is a perfect dish for any gathering.
Recipe Summary
This creamy chicken casserole combines tender chicken, vegetables, and a rich, velvety sauce, all baked together to perfection. The dish is topped with crispy shredded potatoes for added texture, creating a satisfying and hearty meal that is both comforting and flavorful.
Flavor Profile: Creamy, savory, and rich with a hint of sweetness from the vegetables and a touch of savory goodness from the chicken.
Cooking Techniques: Baking the casserole allows the flavors to meld together while achieving a golden, crispy potato topping.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingridients for Chicken Casserole :
Cheddar Chicken: Pre-cooked or seasoned chicken with cheddar, offering a rich and cheesy flavor.
Onion: Adds sweetness and depth to the casserole; usually chopped or diced.
Garlic: Provides a fragrant, savory base when minced or finely chopped.
Tomato: Adds a hint of acidity and natural sweetness; can be diced or pureed.
Carrots: Bring a slight sweetness and texture; typically sliced or diced.
Parsley: Used for a fresh, herby garnish or to enhance flavor.
Corn: Adds a sweet and slightly crunchy element to the dish.
Mushroom: Offers an earthy flavor and chewy texture; usually sliced.
Vegetable Oil: Used for sautéing and ensuring ingredients don’t stick during cooking.
Thick Cream: Provides creaminess and a rich texture to the casserole.
Cheese: Adds creaminess and enhances the overall flavor when melted.
Potato: Adds a starchy, hearty element to the dish; can be diced or sliced.
Chicken Broth: Acts as the liquid base, adding depth and savoriness.
Salt: Enhances and balances the flavors of the dish.
Pepper: Adds a mild heat and sharpness for seasoning.
How to make Chicken Casserole :
First Step : Prepare the chicken
I start by boiling the chicken, but you can cook it the way you prefer—boiled, baked, or in a pan. Next, I shred the chicken and season it with a little salt and pepper. Alternatively, leftover chicken or store-bought rotisserie chicken works perfectly for this dish. Meanwhile, I wash and cut all the vegetables, then heat some oil in a pan and sauté the onion and garlic for about two minutes.
Second Step : Sauté the Vegetables
Add the mushrooms and sauté for another minute. Then, stir in the shredded carrot, tomato, and chopped parsley, cooking for another 2 minutes. Next, mix in the chicken, corn thickened cream, and chicken bouillon dissolved in 1/4 cup of hot water or chicken broth seasoned with salt. Combine everything and cook for 2 minutes. Finally, remove from heat.
Third Step : Assemble the casserole
Pour the mixture into a baking dish, spreading and leveling it evenly. Cover the baking dish and bake in a preheated oven at 400°F (200°C) for 20 minutes.
Fourth Step : Prepare the Crispy Potatoes
While the casserole bakes, I shred the potatoes and rinse them in cold water. Then, I strain them thoroughly, pressing to remove any excess water. Afterward, I deep-fry the shredded potatoes in hot oil until golden brown
Fifth Step : Final touches and Serving
Remove the casserole from the oven and top it with the crispy shredded potatoes. Garnish with parsley. You can serve it immediately or return it to the oven for another 5 minutes.
Serving Suggestions :
This savory chicken casserole goes wonderfully with a variety of rice and fresh salads, Here are some of my top recommendations:
Pro Tip for Chicken Casserole :
This recipe can be prepared ahead of time and cooked when you need it.
I can freeze this recipe and take it out 30 minutes before I need to bake it. It may take 5 to 10 minutes longer to bake
You can use leftover chicken or store-bought rotisserie chicken.
You can substitute thickened cream with 1/4 cup cream cheese and 1/4 cup whipping cream.
The shredded potato can be deep-fried. When completely cooled down, place it in a ziplock bag and freeze it for the next time you need it.
You can use canned mushrooms instead of fresh.
If you like, you can add 1 shredded tomato or a tablespoon of tomato paste to give it a rich and nice color.
How do I store leftover Chicken Casserole ?
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave
Can I substitute thick cream (ashta) in this recipe? If so, what alternatives can I use for a creamy texture?
I use thickened cream (ashta) in this recipe; however , if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.
More delicious recipes :
Chicken Casserole
Ingredients
- Shredded chicken : 1/2 kg cooked shredded chicken
- Onion : 1 small onion finely chopped
- Garlic 2 to 3 cloves garlic, minced
- Tomato : 1 large ripe tomato chopped
- Carrots ; 2 medium-sized carrots shredded
- parsley : 1/2 cup chopped parsley
- Corn : 1/2 cup corn
- Mushrooms : 1/2 cup chopped mushrooms
- Vegetable oil : 2 tbsp olive oil or vegetable oil
- Thickened cream : 1 can thickened cream ashta puck
- Cheese : 2 cups shredded mozzarella cheese
- Potatoes : 2 large potatoes peeled and chopped
- Chicken bouillon /chicken broth : 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
- Salt / pepper : Salt and pepper to taste
- Parsley : Additional parsley for garnish
- Oil : oil to deep fry
Instructions
- 1.Cook the chicken the way you prefer: boiled, baked, or in a pan. Then shred it. You can season it with a little bit of salt and pepper. I usually make this dish with leftover chicken or store-bought rotisserie chicken.
- 2.Wash and cut the vegetables.
- 3.In a pan, heat some oil, then add the onion and garlic and sauté for about 2 minutes.
- 4.Add the mushrooms and sauté for another minute, then add the shredded carrot, tomato and chopped parsley and cook for another 2 minutes..
- 5.Add the chicken, corn, thickened cream, and the chicken bouillon mixed with 1/4 cup of hot water or chicken broth. Season with salt and pepper.
- 6.Mix everything together and let it cook for 2 minutes, then remove from the heat.
- 7.Pour the mixture into a baking dish, then spread and level it.
- 8.Pour the chicken casserole into a baking dish, then spread and level it.
- 9.Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
- 1pWhile the chicken casserole is in the oven, shred the potatoes and wash them in cold water. Strain very well by pressing the shredded potatoes to remove any excess water.
- 11.Deep fry the shredded potatoes in hot oil until golden and crispy.
- 12.Take the chicken casserole out of the oven and top it with the crispy shredd potatoes, then garnish with parsley.
- 13.You can serve it right away or put it back in the oven for another 5 minutes.
- 14.Enjoy alone or with a side of salad and vermicelli rice or white rice.