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Savory Baked Herb Chicken Casserole

Savory baked herb chicken casserole in white dish with golden breadcrumb topping and fresh parsley
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This aromatic chicken casserole blends tender chicken, creamy sauce, and savory herbs, baked to perfection. A cozy dish that brings warmth to any table!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup cheddar cheese, shredded
  • 2 cups cooked rice (from about ¾ cup uncooked rice, cooled)
  • Salt and pepper to taste
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent and the garlic becomes fragrant.
  3. Add the chicken pieces to the skillet, and cook for 5-7 minutes, stirring occasionally, until they are golden brown on all sides.
  4. Pour in 1 cup chicken broth and bring the mixture to a simmer. Stir in 1 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon thyme, and 1 teaspoon rosemary. Season with salt and pepper. Simmer for 5 minutes until the sauce thickens slightly and reduces by about one-quarter.
  5. Remove from heat and stir in 1 cup shredded cheddar cheese until melted and well incorporated.
  6. In a large mixing bowl, combine 2 cups cooked rice and the chicken mixture. Mix thoroughly to ensure the rice is evenly coated.
  7. Transfer the chicken and rice mixture into the prepared casserole dish, spreading it out evenly.
  8. In a small bowl, combine ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons melted butter. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake in the preheated oven for 25-30 minutes until the casserole is bubbling vigorously around the edges and the topping is deeply golden brown and crispy.
  10. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

  • For best results, use freshly shredded cheddar cheese as it melts more smoothly than pre-shredded varieties.
  • This casserole can be made ahead of time. Prepare through step 8 and refrigerate. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed, adding 10-15 minutes if needed.
  • Day-old rice works perfectly in this recipe and helps prevent the casserole from becoming mushy.
  • Add steamed broccoli or peas to the casserole for extra vegetables and nutrition.
  • Don’t skip browning the chicken as it adds essential depth of flavor to the finished dish.

Nutrition

Find it online: https://www.benefitiany.com/savory-baked-herb-chicken-casserole/