Chicken Avocado Casserole
Indulge in the creamy, flavor-packed delight of Chicken Avocado Casserole, a comforting dish that's as easy to make as it is delicious. With tender, seared chicken breasts layered beneath buttery slices of avocado, this casserole is smothered in a rich, zesty cream sauce made from sour cream, cream cheese, and a hint of lime. Topped with gooey melted cheddar cheese and a sprinkle of fresh cilantro, each bite bursts with satisfying, savory flavors. Perfect for busy weeknights, this one-pan recipe comes together in under an hour and pairs beautifully with steamed veggies, rice, or a crisp green salad. Whether you're in search of a gluten-free dinner idea or an avocado lover’s dream, this protein-packed, crowd-pleasing recipe checks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 large Avocados
- 1.5 cups Shredded cheddar cheese
- 1 cup Sour cream
- 4 ounces Cream cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Season the chicken breasts with garlic powder, onion powder, cumin, salt, and pepper.
In a large skillet, heat olive oil over medium heat and sear the chicken breasts for 3-4 minutes on each side until lightly golden (they do not need to be fully cooked). Remove from heat and set aside.
In a mixing bowl, combine the sour cream, cream cheese, 1 cup of shredded cheddar cheese, and lime juice. Mix until smooth and creamy.
Slice the avocados in half, remove the pits, and scoop the flesh into thin slices.
Spread a thin layer of the cream mixture in the bottom of the prepared casserole dish.
Place the seared chicken breasts in the casserole dish, then top each breast with slices of avocado.
Spread the remaining cream mixture evenly over the chicken and avocado.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Garnish with fresh cilantro before serving.
Serve hot with a side of steamed vegetables, rice, or a simple green salad if desired.
Nutrition Facts
Calories |
3749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.1 g | 340% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 22.7 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1787 mg | 137% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2736 mg | 58% | |
*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.
