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A golden-topped chicken leg casserole with visible peas and a creamy sauce served in a deep rustic ceramic baking dish on a wooden table.
Stroller Envy

Creamy Chicken Leg Casserole with Peas

Chicken drumsticks baked in a creamy pea sauce with cheddar and crumbs.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 1/2 cups frozen peas
  • 1 cup shredded cheddar
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat oven to 375°F. Season chicken with salt and pepper. Brown in oil in a large skillet for 8 minutes, turning; transfer to a 9x13-inch baking dish.
  2. Melt 2 tablespoons butter in skillet, stir in flour for 1 minute, then gradually whisk in broth and milk. Simmer 3 minutes until thickened. Stir in peas and pour around chicken.
  3. Cover tightly with foil and bake 30 minutes. Melt remaining butter and mix with panko. Uncover dish, sprinkle cheddar and buttered crumbs over chicken and sauce, and bake 15–20 minutes more until golden and chicken reaches 165°F away from bone. Rest 5 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.