Smooth Ricotta Creamy Chicken Casserole Recipe

Smooth Ricotta Creamy Chicken Casserole Recipe

We were absolutely thrilled to see our Smooth Ricotta used as the hero ingredient on a recipe segment on Better Homes and Gardens!  Fast Ed (Ed Halmagyi) created a Creamy Chicken Casserole which is a lighter version than using heavy cream, and is great because it utilises ingredients that are mostly pantry staples. Watch the video and see the recipe below:


500g chicken thigh fillets

2 Tbsp plain flour

2 Tbsp unsalted butter

1 leek, diced

4 cloves of garlic, minced

sea-salt flakes and freshly cracked black pepper

1.5 cups of dry white wine

375g La Casa Del Formaggio Smooth Ricotta

2 cups sugar snap peas, trimmed

1 bunch fresh parsley, chopped

75g La Casa Del Formaggio Grated Parmesan


Slice chicken into strips. Put flour into a large bowl and toss chicken to coat, shaking off excess. Heat oil in a large frying pan over medium heat. Fry chicken for 5 minutes until golden on both sides. Remove from pan and set aside.

Reduce heat to low. Add butter, garlic and leek to the same pan, cooking for 5 minutes until softened. Season and then return chicken to this pan. Add wine, then ricotta and stir to combine. Simmer for 20 minutes with cover on,  until mixture has thickened and chicken is cooked.

Mix in peas and cook for an additional 5 minutes, until peas are bright and tender. Stir in parsley. Serve hot.