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Baked Herb Chicken Casserole

Baked Herb Chicken Casserole: Your Ultimate Comfort Dish

Baked Herb Chicken Casserole is a heartwarming dish featuring tender chicken, creamy sauce, and a golden crust, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 lbs Boneless, skinless chicken breasts Substituting with thighs offers more moisture.
  • 1 tbsp Olive oil Can be replaced with butter or other cooking oils.
  • 1 medium Onion, finely chopped Shallots work as a milder substitute.
  • 2 cloves Garlic, minced Granulated garlic can be used instead.
For the Creamy Sauce
  • 1 cup Chicken broth Vegetable or low-sodium broth is a great substitute.
  • 1 cup Heavy cream Half-and-half or non-dairy alternative can be used.
  • 1 tbsp Dijon mustard Whole grain mustard can add unique flavor.
  • 1 tsp Dried thyme Fresh thyme can replace it with an adjusted amount.
  • 1 tsp Dried rosemary Fresh rosemary can be substituted directly.
For the Casserole Mixture
  • 1 cup Cheddar cheese, shredded Mozzarella or Monterey Jack can be swapped for different flavors.
  • 2 cups Cooked rice Quinoa or cauliflower rice can be used for a healthier choice.
  • Salt and pepper Season according to taste.
For the Crunchy Topping
  • ½ cup Breadcrumbs Choose gluten-free breadcrumbs if needed.
  • ¼ cup Parmesan cheese, grated Nutritional yeast can yield a vegan alternative.
  • 2 tbsp Butter, melted Feel free to substitute with olive oil.
  • Fresh parsley, chopped A wonderful garnish that adds color and freshness.

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 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2–3 minutes until they become translucent.
  3. Next, add the boneless, skinless chicken breasts to the skillet. Sear the chicken for about 5–7 minutes, turning occasionally until it’s browned on all sides.
  4. Pour in 1 cup of chicken broth and bring to a gentle simmer. Stir in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Mix well and season with salt and pepper. Let this simmer for about 5 minutes until it thickens slightly.
  5. Once the sauce is thickened, add 1 cup of shredded cheddar cheese and stir continuously until the cheese melts into the creamy sauce.
  6. In a large bowl, combine the cooked rice and the chicken mixture from the skillet. Gently fold everything together until the rice is evenly coated.
  7. Grease a 9x13 inch casserole dish. Spoon the chicken and rice mixture into the dish, spreading it out evenly.
  8. In a small bowl, mix together ½ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
  9. Place the casserole in the preheated oven and bake for 25–30 minutes. Look for bubbly edges and a beautifully golden crust on top.
  10. Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley.
  11. Cut it into squares and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Ensure chicken is cut into even pieces for uniform cooking. Allow the casserole to rest for a few minutes after baking before serving.

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