Chicken Casserole Delight
Indulge in the comforting flavors of Chicken Casserole Delight, a hearty and satisfying baked dish that's perfect for family dinners or a cozy gathering. This recipe combines tender, seasoned chicken breasts with a creamy blend of sour cream, cheddar cheese, and cream of chicken soup, layered over a bed of fluffy white rice and vibrant mixed vegetables. Finished with a golden, crispy breadcrumb topping, this casserole delivers layers of flavor and texture in every bite. With just 20 minutes of prep time and a bubbling bake in the oven, this dish is an easy weeknight dinner idea that's sure to please. Garnish with fresh parsley for a touch of brightness and serve up a meal that's as delicious as it is comforting. Perfect for make-ahead meals or potlucks, this chicken casserole is destined to become a household favorite!
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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
- 2 tablespoons Butter
- 1 medium Onion, diced
- 2 cans Cream of chicken soup
- 1 cup Sour cream
- 2 cups Cheddar cheese, shredded
- 2 cups Frozen mixed vegetables
- 3 cups Cooked white rice
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until lightly browned but not fully cooked. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes.
In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 1/2 cups of shredded cheddar cheese, and the sautéed onion. Mix until well combined.
Stir in the cooked white rice and frozen mixed vegetables until evenly distributed.
Spread half of the rice mixture evenly into the prepared casserole dish.
Place the partially cooked chicken breasts on top of the rice mixture, then spread the remaining rice mixture over the chicken.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the casserole as the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 9871 mg | 429% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 58.2 g | ||
| Protein | 334.0 g | 668% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 2673 mg | 206% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3711 mg | 79% | |
*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.
