Crusty Chicken Casserole with Cheese Batter
Dive into comfort food heaven with this Crusty Chicken Casserole with Cheese Batter—a decadent, flavor-packed dish that’s perfect for family dinners or special occasions. Featuring tender, seasoned chicken breasts nestled in a creamy mushroom sauce and topped with a savory, cheesy batter, this casserole is baked to golden perfection. A blend of cheddar and Parmesan cheeses adds rich, tangy layers of flavor, while a sprinkle of paprika gives the batter a delightful kick. Quick to prepare in just 20 minutes, this hearty casserole bakes into a bubbling, crusty masterpiece in under an hour. Serve it fresh from the oven and garnish with fresh parsley for a touch of color and brightness. Perfect for chicken casserole lovers, this recipe is an irresistible combination of creamy, cheesy, and crispy textures that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 1 cup, sliced Mushrooms
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 cups, shredded Cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 0.5 cup Milk
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove and set aside.
In the same skillet, melt the butter and sauté the diced onion and mushrooms until softened, about 5 minutes.
Add the chicken broth and heavy cream to the skillet. Stir and let simmer for 3-4 minutes to create a creamy sauce.
Place the seared chicken breasts into the prepared baking dish. Pour the creamy mushroom sauce over the chicken.
In a mixing bowl, combine the flour, baking powder, and paprika. Whisk in the eggs, milk, 1 cup of the shredded cheddar cheese, and all the grated Parmesan cheese to form the cheese batter.
Pour the cheese batter evenly over the chicken and sauce in the baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the casserole is bubbling.
Let the casserole rest for 5 minutes after baking. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 16.1 g | ||
| Protein | 317.5 g | 635% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1792 mg | 138% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2446 mg | 52% | |
*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.
