Cheddar Chicken and Peas Casserole
Indulge in the homey comfort of this Cheddar Chicken and Peas Casserole—a deliciously cheesy and hearty dinner that's perfect for busy weeknights or cozy gatherings. Featuring tender, golden-browned chicken breasts, a creamy cheddar-infused sauce, sweet bursts of peas, and a choice of fluffy rice or pasta, this dish is topped with a golden, crunchy layer of Parmesan-panko breadcrumbs with a hint of paprika for added flavor. Baked to bubbly perfection in just under an hour, this casserole is irresistibly rich while remaining easy to prepare. Serve it straight from the oven for a satisfying one-dish meal the whole family will love. With its combination of simple ingredients and bold flavors, this classic casserole guarantees comfort in every bite.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1.5 cups frozen peas (thawed)
- 3 cups cooked white rice or pasta
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese (grated)
- 0.5 teaspoon paprika
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and fully cooked through (about 4-5 minutes per side). Remove chicken and set aside to cool slightly, then chop into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Gradually whisk in chicken broth and milk, stirring continuously to create a smooth, thick sauce. Allow the sauce to simmer for 3-4 minutes until it thickens.
Remove the skillet from heat and stir in the shredded cheddar cheese until fully melted and incorporated. Adjust seasoning with additional salt and pepper, if needed.
In a large mixing bowl, combine the chopped chicken, cooked rice or pasta, peas, and the cheese sauce. Mix well to evenly coat all ingredients.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
In a separate small bowl, mix together the panko breadcrumbs, grated parmesan cheese, and paprika.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Allow the casserole to cool for 5 minutes before serving.
Nutrition Facts
Calories |
4926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 7586 mg | 330% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 34.0 g | ||
| Protein | 438.3 g | 877% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3525 mg | 271% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4130 mg | 88% | |
*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.
