Chicken Au Gratin Casserole
Satisfy your comfort food cravings with this creamy and irresistible Chicken Au Gratin Casserole! A hearty blend of tender shredded chicken, cooked pasta, and a rich homemade cheddar cheese sauce is layered beneath a golden, crunchy panko-Parmesan topping. Infused with garlic, Italian seasoning, and just the right amount of seasoning, this baked dish offers a perfect balance of savory, cheesy goodness and texture. Ready in under an hour, this easy, family-friendly casserole is ideal for busy weeknights or cozy gatherings. Garnished with fresh parsley for a pop of color, it’s the ultimate one-pan meal that promises warmth in every bite. Perfect for chicken casserole lovers or anyone seeking a quick dinner with a gourmet touch!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons Italian seasoning
- 0.25 teaspoons garlic powder
- 3 cups cooked penne or elbow pasta
- 0.75 cups panko breadcrumbs
- 0.5 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a pot of water to a boil and cook the chicken breasts for 10-12 minutes, or until fully cooked. Remove the chicken and shred it into bite-sized pieces using two forks. Set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
Gradually whisk in the milk and chicken broth. Continue stirring until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in shredded cheddar cheese, salt, black pepper, Italian seasoning, and garlic powder until the cheese is fully melted.
In a large mixing bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Mix well to ensure all ingredients are coated evenly.
Pour the mixture into the prepared casserole dish and spread it into an even layer.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and olive oil until evenly combined.
Sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 465 mg | 36% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 352 mg | 7% | |
*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.
