Old Fashioned Chicken Casserole

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2 hours 6 Servings Print RecipeEmail Recipe


1 roasting chicken, 4 to 5 pounds (cut up)
3mediumcarrots (scraped and cut into julienne)
1 celery stalk (trimmed and cut into julienne)
12smallwhite onions (peeled)
1cupchicken broth
  salt and ground black pepper (to taste)
2cupbéchamel sauce (thick)
  lemon juice (to taste)
10ouncefrozen small peas (1 package)


Preheat the oven to 350°F.

Melt the butter in a skillet and brown the pieces quickly on all sides. Transfer to a 4-quart casserole with a cover.

Add the carrots, celery, onions, broth, thyme, and salt and pepper to the casserole. Cover, place in the preheated oven, and cook for about 1 1/2 hours.

Prepare 2 cups of thick béchamel sauce. After the casserole has been in oven for about 1 hour, pour the béchamel over the chicken and vegetable mixture, cover it again, and continue cooking for 30 to 35 minutes, or until the chicken is tender.

Cook the peas according to the directions on the package. Add to the casserole, and stir in the lemon juice just as you send it to the table.

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