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Chicken Streusel Casserole

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1-1/2 cups flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup shredded Colby cheese
1/3 cup heavy cream
3 tablespoons milk
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) package baby carrots
1 (8 ounce) package mushrooms, sliced
2 red bell peppers, chopped
3 cups cubed cooked chicken
1 (16 ounce) package frozen baby peas
2 (16 ounce) jars Alfredo sauce
3 tablespoons Dijon mustard
2 cups shredded Colby cheese
2/3 cup grated Parmesan cheese

Chicken Streusel Casserole

  • Serves 8
  • Medium

About This Recipe

If you love chicken pot pie, but wish it had more crust, this is the recipe for you! Some cheesy crumbles are baked until they are almost crisp, then are used to top a fabulously creamy and mustardy mixture of chicken, onions, carrots, mushrooms, bell peppers. This hearty casserole serves a bunch, and it’s not that hard to make. It’s the perfect main dish for weekend cooking.

You can use any of your favorite veggies in this recipe. Use frozen corn instead of the peas. Use sliced zucchini or yellow summer squash in place of the mushrooms. You can even leave out some veggies, omit the mustard, or use different kinds of cheese.

Serve this hearty and warming casserole with a green salad dressed with a vinaigrette, and some iced tea or white wine. You don’t need anything else – except perhaps some bar cookies for dessert.



Preheat the oven to 400°F. In a large bowl, combine 1-1/2 cups flour, whole wheat flour, baking powder, and salt and mix. Cut in the butter until crumbly. Stir in 1 cup Colby cheese.


Add the cream and milk and mix until crumbly. Crumble the pieces onto a greased cookie sheet. Bake for 15 to 20 minutes, stirring once. Set aside to cool slightly.


In a very large skillet, heat the olive oil over medium heat. Add the onion, garlic, and baby carrots; cook and stir for 5 minutes.


Then add the mushrooms and red bell peppers. Cook, stirring frequently, for another 5 minutes.


Add the chicken, peas, Alfredo sauce, and mustard and bring to a simmer.


Then stir in the 2 cups Colby cheese and the Parmesan cheese until melted.


Pour the chicken mixture into a 13" x 9" glass baking dish. Put the baking dish on a cookie sheet so when it bakes, if anything spills over, you won't have a mess in your oven.


Top the hot chicken mixture with the baked crumbly mixture. Bake for another 18 to 23 minutes or until the chicken mixture is bubbling and the top is golden brown.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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