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Savory Baked Herb Chicken Casserole

Savory Baked Herb Chicken Casserole for Cozy Nights

This Savory Baked Herb Chicken Casserole combines tender chicken in a creamy sauce, topped with a crunchy breadcrumb crust. Perfect comfort food for any gathering or family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 2 lbs Boneless, skinless chicken breasts Turkey or plant-based alternatives can be used.
  • 1 tbsp Olive oil Can use butter or avocado oil.
  • 1 Medium onion, finely chopped Shallots can be used as a substitute.
  • 2 Garlic cloves, minced Garlic powder can substitute for convenience.
  • 1 cup Chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup Heavy cream Half-and-half or non-dairy cream can lighten the recipe.
  • 1 tbsp Dijon mustard Yellow mustard can be an alternative.
For the Seasoning
  • 1 tsp Dried thyme Oregano or Italian seasoning can be used.
  • 1 tsp Dried rosemary Fresh rosemary can be doubled for enhanced flavor.
  • Salt and pepper Adjust to personal taste.
For the Filling and Topping
  • 1 cup Cheddar cheese, shredded Monterey Jack or mozzarella can be substituted.
  • 2 cups Cooked rice Quinoa or cauliflower rice are healthy alternatives.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs if necessary.
  • 1/4 cup Grated Parmesan cheese Mix cheeses for variation.
  • 2 tbsp Melted butter Olive oil is a lighter alternative.
  • Fresh parsley, chopped Optional for garnish.

Equipment

  • Large Skillet
  • 9x13-inch casserole dish
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté a finely chopped medium onion and 2 minced garlic cloves for 2-3 minutes until translucent.
  3. Add 2 pounds of boneless, skinless chicken breasts to the skillet and cook for 5-7 minutes until browned on all sides.
  4. Pour in 1 cup of chicken broth, then stir in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and pepper to taste, and simmer for 5 minutes.
  5. Stir in 1 cup of shredded cheddar cheese until it melts into a creamy sauce.
  6. Combine the cheesy chicken mixture with 2 cups of cooked rice in a large mixing bowl, folding gently until evenly coated.
  7. Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.
  8. In a separate bowl, mix together 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of melted butter, then crumble this over the casserole.
  9. Bake in the preheated oven for 25-30 minutes until golden brown and bubbling.
  10. Let the casserole cool for 5 minutes before serving, then sprinkle with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

This Savory Baked Herb Chicken Casserole is wholesome and adaptable for various dietary needs, ensuring everyone enjoys this comforting dish!

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