I’ve had this Fall Farm Stand Chicken Casserole recipe from Michael Symon on Pinterest pinned forever and ever. It always looks so amazing and I have never made it. Last night I had my dad, aunt, and uncle over for our monthly dinner and card night. The weather is just starting to settle into chilly fall evenings so I decided this would be the perfect meal. Comforting, warm, creamy, rich, and savory. Mmmmm. Filled with healthy hearty root veggies, celery, mushrooms, and swiss chard, chicken, and topped with a crust of homemade mashed potatoes. It’s the perfect meal to share with loved ones. I served this up with some french baguettes and green beans. I tweaked the recipe to fit my needs and tastes and to use some veggies I already had in my refrigerator. I’m no Michael Symon, but my results with this dish were quite tasty in my opinion! Hopefully he’d be proud 🙂

Helpful Kitchen Tool: Dutch Oven

Farm Stand Chicken Casserole
Serves 8
A comforting, hearty, rich casserole. Kinda like a fancy shepherd's pie. A perfect family meal.
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
  1. 1 whole cooked rotisserie chicken
  2. 4 T. butter
  3. 2 T. olive oil
  4. 1 10 oz package sliced baby bella mushrooms
  5. 1/4 C. flour
  6. 1 C. dry white wine (I used Pinot Grigio)
  7. 2 C. chicken broth or stock
  8. 1 leek, chopped
  9. 6 stalks celery, chopped
  10. 6 carrots, chopped
  11. 1 bunch swiss chard, chopped
  12. Dried thyme (to taste)
  13. Dried tarragon (optional)
  14. 5 C. mashed potatoes (homemade or instant)
  15. 3 eggs, beaten
  16. Salt and pepper to taste
Instructions
  1. Pull meat from rotisserie chicken (no skin or bones) and set aside.
  2. Make your mashed potatoes (instant or homemade) and set aside.
  3. In a large pot or dutch oven, heat 2 T. olive oil and 2 T. butter. Saute all veggies EXCEPT swiss chard over medium high heat until slightly browned (about 8 minutes).
  4. Add 2 more T. butter to the pan and melt. Add flour and stir to coat the veggies until it is dissolved, then cook for 2 more minutes.
  5. Add the wine to the pan and cook for 4 more minutes, stirring and scraping brown bits from bottom of the pan.
  6. Pour in the chicken stock and stir until smooth and combined.
  7. Add dried thyme, salt, and pepper to taste, and bring to a simmer.
  8. Once simmering, turn of the stove and add chicken and swiss chard and stir until combined.
  9. Pour chicken and veggie mixture into the bottom of a large oven safe glass or ceramic dish.
  10. Stir beaten eggs into your prepared mashed potatoes.
  11. Top the chicken and veggie mixture with a layer of mashed potatoes and top with some dried tarragon.
  12. If serving right away, place casserole under the broiler for about 3-5 minutes, or until the layer of potato is crusty and golden brown in most places.
Notes
  1. If you want to make this recipe ahead of time, go ahead and follow all of the instructions to prepare the casserole and place in the refrigerator until ready to cook. Put in the oven on 400 degrees for about 40 minutes, then broil for 3-5 minutes, or until the layer of potato is crusty and golden brown in most places.
Adapted from Michael Symon
Adapted from Michael Symon
Auntie Jen http://auntiejen.com/