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Savory Baked Herb Chicken Casserole

Savory Baked Herb Chicken Casserole for Heartfelt Comforts

Experience the nostalgic flavors of Savory Baked Herb Chicken Casserole—a comforting delight perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound boneless, skinless chicken breasts Can use cooked rotisserie chicken for quicker prep.
  • 2 tablespoons olive oil Any cooking oil works, though olive oil is preferred for flavor.
  • 1 medium onion Shallots or leeks can be used for a sweeter taste.
  • 2 cloves garlic Fresh garlic is recommended, but garlic powder may substitute in a pinch.
  • 2 cups chicken broth Vegetable broth for a lighter version.
  • 1 cup heavy cream Half-and-half can be used for a lighter sauce.
  • 2 tablespoons Dijon mustard No direct substitute, but yellow mustard can work.
  • 1 teaspoon dried thyme Fresh thyme can be used, adjusting for potency.
  • 1 teaspoon dried rosemary Fresh rosemary works well but can be more potent.
  • 1 cup cheddar cheese Other cheeses like Monterey Jack or gouda can replace it.
  • 2 cups cooked rice Quinoa or cauliflower rice for gluten-free/low-carb options.
  • to taste salt
  • to taste pepper
For the Topping
  • 1 cup breadcrumbs Panko breadcrumbs result in a lighter crust.
  • 1/2 cup grated Parmesan cheese Optional, but highly recommended for added depth.
  • 2 tablespoons butter Substitute with oil if avoiding dairy.
  • 1/4 cup fresh parsley Completely optional but enhances visual appeal.

Equipment

  • skillet
  • Casserole Dish
  • Mixing bowl

Method
 

Directions
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant, about 2-3 minutes.
  3. Add boneless, skinless chicken breasts to the skillet, browning them on all sides for about 5-7 minutes.
  4. Pour in the chicken broth and bring to a gentle simmer. Stir in heavy cream, Dijon mustard, thyme, rosemary, salt, and pepper, combining well. Let simmer for 5 minutes.
  5. Once the sauce has thickened, stir in the cheddar cheese until melted and smooth.
  6. In a large bowl, combine the cooked rice with the chicken mixture until well-coated.
  7. Grease a 9x13 inch casserole dish and spread the chicken and rice mixture evenly.
  8. In a separate bowl, combine breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this topping over the casserole.
  9. Bake in the preheated oven for 25-30 minutes, until the top is golden brown.
  10. Allow to cool for about 5 minutes and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 2mg

Notes

This casserole can be customized with different proteins or herbs to suit personal preferences.

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