Capital Chicken Casserole
Indulge in the comforting flavors of Capital Chicken Casserole, a crowd-pleasing dish that's perfect for weeknight dinners or family gatherings. This recipe combines tender, seared chicken breasts with hearty vegetables like carrots and peas, all enveloped in a creamy, savory sauce made from chicken broth, heavy cream, and a touch of garlic and onion powder. Layered over fluffy white rice and topped with a crisp panko breadcrumb and Parmesan crust, this casserole bakes to bubbly, golden perfection in just 30 minutes. With its satisfying combination of textures and flavors, plus the ease of preparation, this dish is sure to become a go-to on your dinner table. Serve it warm with a sprinkle of fresh parsley for an elegant finishing touch.
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Recipe Information
Ingredients
- 2 whole boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup cheddar cheese, shredded
- 3 cups cooked white rice
- 0.75 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Season the chicken breasts with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and let rest; shredding or chopping the chicken once cool.
In the same skillet, add 2 tablespoons of butter. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth and whisk until smooth. Add the heavy cream, garlic powder, onion powder, and the remaining 0.5 teaspoon each of salt and black pepper. Let the sauce simmer and thicken for 3-4 minutes.
Stir in the diced carrots, frozen peas, shredded cheddar cheese, and cooked chicken. Adjust seasoning if necessary.
Spread the cooked rice evenly in the prepared casserole dish. Pour the chicken and vegetable mixture over the rice, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and 1 tablespoon of olive oil. Sprinkle this mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is bubbling.
Remove the casserole from the oven. Let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 474 mg | 10% | |
*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.
