Herbed Chicken Casserole
Warm, comforting, and bursting with flavor, this Herbed Chicken Casserole is the ultimate one-dish dinner perfect for busy weeknights or family gatherings. Juicy, herb-seasoned chicken breasts are combined with creamy garlic-infused sauce, sharp cheddar cheese, tender mixed vegetables, and fluffy rice for a hearty, satisfying meal. The golden breadcrumb topping adds a delightful crunch, while fresh parsley brightens every bite. This casserole is easy to prepare in just under an hour and is perfect for feeding a crowd with minimal effort. Whether you're craving a comforting classic or looking for a versatile and delicious dish, this recipe checks every box.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1.5 cups shredded sharp cheddar cheese
- 3 cups cooked white or brown rice
- 0.5 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Season the chicken breasts with salt, pepper, thyme, rosemary, and garlic powder.
Heat a large skillet over medium heat and add the olive oil. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove and set aside to cool slightly before cutting into bite-sized pieces.
In the same skillet, melt the butter. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Sprinkle the flour over the onions and stir to form a roux. Cook for 1 minute, then slowly whisk in the chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
Stir the frozen mixed vegetables into the sauce, followed by the shredded cheddar cheese. Mix until the cheese melts and the sauce is creamy. Remove from heat.
In a large mixing bowl, combine the cooked rice, bite-sized chicken pieces, and the creamy vegetable sauce. Mix until evenly distributed.
Transfer the mixture into the prepared casserole dish, spreading it evenly.
Sprinkle the breadcrumbs over the top of the casserole for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let sit for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 461 mg | 10% | |
*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.
