Chicken Farro Alfredo Casserole
At first glance, Chicken Farro Alfredo Casserole leans into comfort—creamy, warm, and familiar in the way a good casserole often is—but there’s more happening beneath the surface. Nutty farro brings a quiet heartiness that holds its texture beautifully, giving the dish substance without heaviness, while tender pieces of chicken cook gently in a rich, savory sauce layered with Parmesan and just a hint of Dijon to round out the flavor.
The vegetables do more than fill space here. Mushrooms deepen the dish with their earthy notes, while leeks soften into a subtle sweetness that feels almost delicate against the creaminess of the sauce. Fresh spinach is stirred in at the end, not to cook down completely, but just enough to wilt into the warmth, adding both color and a sense of freshness that balances the richness.
And then there’s the finish—golden, toasted almonds scattered across the top, bringing just enough texture to contrast the softness of everything beneath.
It’s a meal that comes together in layers, but doesn’t feel complicated. Something you can assemble with intention, slide into the oven, and step away from while it does its work. The kind of dish that fills the kitchen with warmth and gives you, even briefly, a reason to pause.
Chicken Farro Alfredo Casserole
Ingredients
- 1 cup pearled farro (or 2 1/2 cups cooked)
- 1 pound raw boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 6 oz mushrooms, sliced
- 1 leek, white and light green parts only, thinly sliced
- 1 tbsp butter or olive oil
- 1 clove garlic, minced
- 1 (10.5 oz) can cream of mushroom soup*
- 1 cup milk or half-and-half
- 3/4 cup grated Parmesan cheese, plus more for topping
- 1 tsp Dijon mustard
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh thyme
- 1 tbsp chopped fresh parsley or chives
- 2 cups fresh spinach
- 1/4 cup sliced almonds
Instructions
- Heat oven to 375°F and lightly grease an 8x8-inch baking dish or similar small casserole dish.
- Cook the farro until just tender, then drain well.
- Sauté the leek and mushrooms in the butter or oil until softened, then add the garlic for 30 seconds.
- In a bowl, mix the mushroom soup, milk, Parmesan, Dijon, salt, pepper, thyme, and fresh herbs.
- Stir in the raw chicken, cooked farro, and sautéed vegetables.
- Transfer to the baking dish, cover with foil, and bake for 25 minutes.
- Remove foil and bake 15 to 20 minutes more, until the chicken reaches 165°F and the casserole is bubbling.
- Stir in the spinach at the end so it wilts.
- Toast the almonds in hot, dry pan and sprinkle over the top before serving.
Notes
*Use a cream of mushroom soup with all natural ingredients. I like the Pacific Foods brand because it only uses whole food ingredients.