Connoisseurs Casserole
Indulge in the irresistible flavors of Connoisseurs Casserole, a comfort-food classic elevated to gourmet status. This hearty dish combines tender bites of pan-seared chicken breast, vibrant broccoli, and sweet carrots with creamy, cheesy layers of cheddar and Parmesan. Nestled on a bed of perfectly cooked white rice infused with chicken broth and heavy cream, this casserole delivers rich, savory flavors in every bite. A buttery, golden breadcrumb topping adds the perfect crunch, while fresh parsley offers a vibrant finishing touch. With just 20 minutes of prep and the simplicity of baking in a single dish, it’s an ideal weeknight dinner that feels like a special occasion. Whether you're hosting a family meal or looking to impress your guests, this baked casserole is a crowd-pleaser that’s as satisfying as it is easy to make! Keywords: casserole recipe, chicken casserole, cheesy casserole, comfort food, one-pan dinner.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 cups cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown but not fully cooked. Remove from the skillet, let it cool slightly, then chop into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and garlic until fragrant and translucent, about 3-4 minutes.
Add the broccoli florets and sliced carrots to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender.
In the prepared casserole dish, combine the uncooked rice, chicken broth, heavy cream, 1 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Stir well.
Layer the sautéed vegetables evenly over the rice mixture in the casserole dish, followed by the chopped chicken breasts.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
In a small bowl, mix the breadcrumbs with the melted butter and sprinkle this mixture over the cheese layer.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the topping is golden brown.
Garnish with chopped fresh parsley before serving. Let the casserole cool for 5 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 391 mg | 8% | |
*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.
