To thicken chicken casserole, create a slurry with cornstarch and cold water and gradually add it to the casserole while it's simmering.
Here's a detailed breakdown of how to thicken your chicken casserole effectively:
1. Prepare a Cornstarch Slurry:
- In a small bowl, whisk together equal parts cornstarch and cold water. A good starting point is one tablespoon of cornstarch per cup of liquid you want to thicken.
- Ensure there are no lumps in the mixture. A smooth slurry is crucial for even thickening.
2. Add the Slurry to the Casserole:
- A few minutes before your casserole is done baking or simmering, gently stir the slurry into the casserole.
- Add the slurry a little at a time, stirring well after each addition. This prevents over-thickening and ensures a smooth consistency.
3. Simmer and Check Consistency:
- Continue to simmer the casserole for a few minutes after adding the slurry. This allows the cornstarch to activate and thicken the sauce.
- Check the consistency of the casserole. If it's still too thin, you can add a little more slurry (prepared as described above), a teaspoon at a time, until you achieve the desired thickness.
Alternative Thickening Agents:
While cornstarch is a popular choice, here are other options you can use:
- Flour: Mix flour with cold water or broth to create a slurry similar to cornstarch. Use slightly more flour than cornstarch (about 1.5 tablespoons per cup of liquid). Be sure to cook the flour slurry completely to avoid a pasty taste.
- Arrowroot Powder: Arrowroot powder is another excellent thickening agent. It produces a clear, glossy sauce. Use it similarly to cornstarch.
- Heavy Cream: Adding a splash of heavy cream towards the end of cooking can thicken the casserole and enrich the flavor.
- Mashed Potatoes: If your casserole already contains potatoes, mashing some of them can help thicken the sauce naturally.
Tips for Success:
- Cold Water is Key: Always use cold water to make your slurry. Hot water will cause the cornstarch or flour to clump.
- Stir Constantly: Stir the casserole continuously while adding the slurry to prevent lumps.
- Don't Overthicken: It's easier to add more thickening agent than to thin out an over-thickened casserole.
- Consider the Flavor: Choose a thickening agent that complements the flavor profile of your casserole. Cornstarch is neutral, while heavy cream adds richness.
