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Baked Herb Chicken Casserole

Baked Herb Chicken Casserole: Comfort Food for Family Fun

This Baked Herb Chicken Casserole is a comforting family favorite, combining tender chicken, creamy sauce, and crispy topping for a perfect meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Mixture
  • 1 pound boneless, skinless chicken breasts or thighs for juicier results
  • 2 tablespoons olive oil can substitute vegetable oil
  • 1 medium onion diced; shallots can be used
  • 2 cloves garlic minced; fresh preferred
  • 1 cup chicken broth homemade or low-sodium recommended
  • 1 cup heavy cream or half-and-half for lighter option
  • 1 tablespoon Dijon mustard can use yellow mustard if needed
  • 1 teaspoon dried thyme or use fresh thyme
  • 1 teaspoon dried rosemary fresh rosemary can be substituted
For the Base
  • 2 cups cooked rice or quinoa/cauliflower rice for low-carb
For the Topping
  • 1 cup cheddar cheese or Monterey Jack/mozzarella
  • 1 cup breadcrumbs panko for extra crispiness
  • 1/2 cup grated Parmesan cheese or Romano
  • 2 tablespoons butter for greasing and topping; margarine is dairy-free
Seasoning
  • to taste salt
  • to taste pepper
  • optional fresh parsley for garnish

Equipment

  • large skillet
  • casserole dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
  3. Add the boneless, skinless chicken breasts to the skillet. Cook for about 5-7 minutes until golden brown on both sides.
  4. Pour in chicken broth, heavy cream, and Dijon mustard. Add dried thyme and rosemary, season with salt and pepper. Let simmer for 5 minutes.
  5. Reduce heat to low, add cheddar cheese, and stir until melted and creamy.
  6. In a mixing bowl, combine cooked rice and creamy chicken mixture until well mixed.
  7. Grease a 9x13 inch casserole dish with butter. Pour the chicken and rice mixture into the dish, spreading it evenly.
  8. In a small bowl, mix breadcrumbs, grated Parmesan cheese, and melted butter until combined. Sprinkle over the casserole.
  9. Bake in the preheated oven for 25-30 minutes until the top is golden brown.
  10. Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

This casserole can be made ahead by assembling without the topping, refrigerating, and adding breadcrumbs just before baking.

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