Buttery Chicken Casserole
Cozy up with a warm, comforting dish of Buttery Chicken Casserole—a rich and satisfying meal that's perfect for busy weeknights or family dinners. This hearty casserole starts with tender, lightly-seared chicken breasts seasoned with garlic and black pepper, nestled in a creamy, cheesy sauce made from a luscious blend of butter, flour, chicken broth, and heavy cream. Packed with colorful mixed vegetables and topped with a golden, fluffy Bisquick crust, each bite offers the perfect balance of flavors and textures. Ready in just about an hour, this one-dish wonder combines convenience with irresistible homemade taste, making it a crowd-pleaser for all. Pair it with a crisp green salad or your favorite side for a wholesome, indulgent dinner your family will request on repeat!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 6 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Shredded cheddar cheese
- 2 cups Frozen mixed vegetables
- 1.5 cups Bisquick mix or similar
- 1 cup Whole milk
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Season the chicken breasts with salt, black pepper, and garlic powder. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until lightly browned (they don’t need to be fully cooked). Remove the chicken and set aside.
In the same skillet, melt the remaining 4 tablespoons of butter. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
Slowly add the chicken broth while whisking, ensuring no lumps form. Cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream and shredded cheddar cheese, whisking until the cheese is fully melted and the sauce is smooth.
Add the frozen mixed vegetables to the sauce and stir to combine.
Spread the vegetable-cheese mixture evenly in the prepared baking dish.
Place the seared chicken breasts on top of the vegetable mixture.
In a separate bowl, combine the Bisquick mix and whole milk, stirring until a smooth batter forms.
Pour the batter over the chicken and vegetable mixture, spreading it evenly to create a crust.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 41.9 g | ||
| Protein | 297.0 g | 594% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2136 mg | 164% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
