Chicken Casserole with Spring Vegetables

You may have seen a viral video for a Creamy Chicken Casserole using buttery Ritz Crackers and thought this looks delicious!  Our recipe developer says that at best it’s “edible.” Mary Jane Miller provides her version of the recipe that goes above and beyond.

3 Tbsp. butter, divided
1 cup panko breadcrumbs
2 Tbsp. grated Parmesan cheese
3 Tbsp. flour
1/2 cup chicken broth
1/2 cup milk
1/4 cup white wine
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cup shredded Swiss cheese
1 cup sour cream
1 cup frozen baby sweet peas
2 cups baby spinach, chopped
3 cups cooked chicken, shredded
3 Tbsp. chopped fresh chives

Heat oven to 400 degrees F.  In a medium microwave safe bowl, melt 1 Tbsp. butter.  Toss with breadcrumbs and Parmesan.

In a large skillet, melt remaining 2 Tbsp. butter over medium heat.  Stir in flour until no dry flour remains.  Whisk in chicken broth, milk, and wine.  Add garlic powder, salt, and pepper.  Bring to a boil over medium high heat and cook for 2 minutes or until sauce is thickened.  Take off heat.

Stir in cheese, sour cream, peas, spinach and chicken.  Spoon into an 8 or 10 cup casserole (like an 8 or 9 inch square dish).  Top with crumbs.  Bake for 20 to 30 minutes or until crumbs are browned and casserole is bubbling.

Makes 6 servings

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