Yum Peaceful Cooking: Creamy Chicken Piccata Casserole

Thursday, April 8, 2010

Creamy Chicken Piccata Casserole

I was in the mood for a casserole. (a rare thing)....But I didn't want the typical chicken and rice combo. Actually, I wasn't even sure exactly what kind of "combo" I wanted so I started poking around the fridge and pulled out the chicken and some broccoli. Next came the mushrooms and a lemon.

Then I spied the white wine.....and well...with all those ingredients the capers were begging not to be excluded.

How could I say no to those cute little pea like balls?

Btw....do capers remind you of horseradish in flavor or is that just me?

And thus the Creamy Chicken Piccata Casserole was born.

2 chicken breasts cut into chunks
Olive oil
Salt and Pepper
1 1/2 cups cooked pasta
1 head of steamed broccoli
juice from 2 lemons
1/3 cup white wine (or so)
2 tablespoons capers
4 oz sliced mushrooms
2 cups milk (or you can use 1 cup chicken broth and 1 cup milk)
1/3 cup Parmesan cheese plus more for topping

Preheat the oven to 350'

Season the chicken with salt and pepper and cook in a skillet with oil until done. Remove from pan and set aside.

If needed add a bit more oil and saute the mushrooms. Toss in the cooked broccoli.

Pour the lemon juice in a measuring cup....pour enough wine in with the juice to measure 3/4 cup. Add to the mushrooms and broccoli. Add the milk and let simmer to heat through.

Stir in the parmesan cheese until melted.

Return the chicken to the pan. Stir in the capers.

In a large casserole dish, add the pasta and then pour the chicken mixture over the pasta. Top with some parmesan cheese.

Bake for about 30 minutes, until bubbly and golden brown.

And that's it.

One of the reasons casseroles are so nice is because you can make just about any dish into some version of a casserole.

Another reason? Once it's all together and in the oven...you're done.

Printable Version: Creamy Chicken Piccata Casserole


  1. This looks wonderful. Some of my favorite ingredients.

  2. Chicken piccata has been one of my favorite dinners for years. Thanks for sharing your version, it looks wonderful.

  3. Love chicken picatta and never thought to make a casserole with it. Very clever and delicious.

  4. good stuff! (yes I'm here again LOL)

  5. Nice, I bet that was awesome. I love casseroles, we had them all the time when I was growing up so it's a very comfort food thing for me.

  6. Remember, you can picatta your friends. You can picatta your nose. But you can't picatta your friend's nose. Wait, it doesn't go like that.

    Horseradish and capers? No I can't say I have ever considered the taste similar. To me capers are like extra briny olives. But tastes are a subjective thing, that's the beauty off food.

  7. Clever girl! Chicken Picatta is one of our favorites! Love that you made a casserole out of it. Casseroles are the answer to busy days as far as I am concerned.

    (and no, I think capers are salty, like teeny olives)

  8. was tooo watery. would like to know what kind of parm u used

  9. hmm...maybe you should simmer it a few more minutes so the liquid reduces, or is it possible your oven wasn't hot enough? I don't remember the brand of parmesan cheese that I used. I shredded it myself (I don't use the pre-shredded brands). It wasn't a parm blend or anything either.

  10. EEK! When I poured the milk in it curdled and I had to throw it all away :(

    1. Thats awful! Was your pan really hot..as in, on high? I've never had that happen with any recipe I've added milk to in this manner. So sorry.

  11. Well not sure what I did wrong but this did not turn out very good. It was extremely watery and the milk curdled my heat was on med low I am assuming it was a combo of the lemon juice and me trying to simmer it down to a thicker consistency. I have never had milk curdle in any recipe like it did in this one. I started sauce again being careful to not simmer milk and the result is ok but extremely watery.


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