Recipe Background
Creamy Cheese Chicken Bake offers comfort with rich, flavorful layers perfect for a cozy homemade touch.
Moving to a bustling new city right after college was both exhilarating and daunting. My first apartment was nothing more than a tiny studio with a compact kitchen equipped with a stove that seemed older than me. As I stumbled into adult life, I craved the kind of comfort that only a home-cooked meal could offer. That's when Creamy Cheese Chicken Bake became my go-to. The process felt almost meditative; melting butter, then sautéing chopped onions, celery, and carrots until they turned tender and fragrant. I learned to sprinkle just the right amount of poultry seasoning and tarragon to enhance their flavors. Using cream cheese added a richness that quickly made it my favorite trick in the kitchen.
During those early days, I discovered the magic of a well-made sauce. Slowly incorporating milk into the veggie mixture, I whisked to banish every last flour lump, creating a luscious blend. I’d pour it over a mishmash of shredded potatoes and chicken, feeling like a culinary alchemist. The final touch—a generous topping of grated cheddar—baked to golden perfection, always filled the room with an inviting aroma. I realized the importance of letting it rest just a bit before serving, ensuring clean slices every time. Each bite reminded me I was creating a little piece of home with each meal.
Ingredients
- 6 cups russet potatoes peeled and cooked, shredded or cubed
- 3 cups chicken breasts cooked and chopped
- 4 tablespoons butter
- 1/2 cup celery chopped
- 1 cup onion chopped
- 2 cups carrots chopped
- 1 teaspoon salt plus more, to taste
- 1 teaspoon pepper plus more, to taste
- 1 teaspoon poultry seasoning
- 1 teaspoon dried tarragon
- 1/4 cup flour
- 8 ounces cream cheese cut into cubes
- 2 1/2 cups milk
- 2 cups chicken broth
- hot sauce to taste
- 2 cups cheddar or Colby-Jack cheese grated
Directions
- Adjust an oven rack to the center of the oven.
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch casserole dish.
- Place the potatoes in the prepared casserole dish.
- Layer the chicken over the potatoes.
- In a large saucepan over medium-high heat, melt the butter.
- Add the celery, the onion, and the carrots to the butter and cook until the veggies are tender, about 4-5 minutes.
- Sprinkle 1 teaspoon of the salt, 1 teaspoon of the pepper, the poultry seasoning, and the tarragon over the veggies.
- Sprinkle the flour over the veggie mixture and stir until it is combined.
- Reduce the heat to medium and cook the veggie mixture, about 1-2 minutes.
- Add the cream cheese to the veggie mixture and mix until it melts and is incorporated.
- Add the milk, 1 cup at time, to the veggie mixture, allowing the sauce to thicken after each addition.
- Use a large whisk to stir the veggie-sauce mixture until there are no more clumps from the flour.
- Cook the sauce until it is bubbly.
- Add the chicken broth to the sauce, 1 cup at a time, stirring after each addition, and cook, about 2-3 minutes.
- Taste the sauce and season with more of the salt and the pepper as needed.
- Add the hot sauce to the sauce and stir to combine.
- Pour the sauce over the potato-chicken mixture and top with the grated cheese.
- Bake the casserole, uncovered, until it is hot and bubbly, about 30 minutes.
- Serve.
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