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Savory Baked Herb Chicken Casserole

Savory Baked Herb Chicken Casserole for Ultimate Comfort

This Savory Baked Herb Chicken Casserole combines tender chicken with creamy sauce and crispy topping for ultimate comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken Breast Can substitute with turkey or tofu.
  • 2 tbsp Olive Oil Can replace with vegetable or canola oil.
  • 1 cup Onion Shallots can be used for a subtler flavor.
  • 3 cloves Garlic Fresh is best; garlic powder can substitute.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Can substitute with half-and-half or dairy-free cream.
  • 2 tbsp Dijon Mustard Yellow mustard is a good substitute.
  • 1 tsp Dried Thyme Fresh herbs can be used in double quantity.
  • 1 tsp Dried Rosemary Fresh herbs can be used in double quantity.
  • 1 cup Cheddar Cheese Monterey Jack or mozzarella can substitute.
  • 2 cups Cooked Rice Switch to quinoa or bulgur for different texture.
  • 1 cup Breadcrumbs Opt for gluten-free breadcrumbs if needed.
  • ½ cup Parmesan Cheese Omit or use nutritional yeast for dairy-free.
  • 2 tbsp Butter Use olive oil for a dairy-free option.
  • ¼ cup Fresh Parsley Can substitute with other fresh herbs.
For Serving
  • 1 serving Simple Green Salad Refreshing companion.
  • 1 serving Steamed Vegetables Great nutritional addition.
  • 1 serving Roasted Asparagus Elevates the meal.

Equipment

  • Skillet
  • Casserole Dish
  • Mixing Bowl

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add one chopped onion and 3 minced garlic cloves, and sauté until translucent (about 5 minutes).
  3. Add bite-sized chicken breast pieces to the skillet. Cook for 5-7 minutes until browned on all sides.
  4. Pour in 2 cups of chicken broth, then stir in 1 cup of heavy cream, 2 tablespoons of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Let simmer for 5 minutes.
  5. Reduce heat to low, stir in 1 cup of shredded cheddar cheese until melted.
  6. In a large bowl, combine the cooked rice (about 2 cups) with the chicken mixture, and mix well.
  7. Pour combined mixture into a greased 9x13 inch casserole dish, spreading evenly.
  8. Mix 1 cup of breadcrumbs with ½ cup of grated Parmesan cheese and 2 tablespoons of melted butter. Sprinkle over casserole.
  9. Bake in the preheated oven for 25-30 minutes until edges are bubbly and top is golden brown.
  10. Let the casserole cool slightly for about 10 minutes before serving and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure to store leftovers properly and consider freezing for later use. Taste and adjust seasoning as needed for balanced flavors.

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