Layered Chicken Casserole
Dive into comfort food heaven with this irresistible Layered Chicken Casserole, a hearty and satisfying dish perfect for family dinners or meal prepping. This recipe features tender, seasoned chicken layered with fluffy white rice, a medley of vibrant mixed vegetables, and a luscious homemade cheese sauce made from chicken broth and shredded cheddar. Topped with a crispy breadcrumb-Parmesan blend, this casserole bakes to golden perfection in just 30 minutes, filling your kitchen with an aroma that's hard to resist. With easy-to-find ingredients and minimal prep time, this baked casserole is a crowd-pleaser that's as delicious as it is versatile. Perfect for cozy weeknights or potluck gatherings, each slice is packed with flavor and indulgent comfort.
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 2 cups Frozen mixed vegetables (peas, carrots, corn)
- 2 cups Cooked white rice
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of oil.
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes per side, or until lightly browned and cooked through. Remove from the skillet, let cool slightly, and shred or dice the chicken.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux. Gradually add the chicken broth and milk while whisking to avoid lumps. Cook for 5 minutes, or until the mixture thickens into a creamy sauce.
Season the sauce with a pinch of salt and pepper, then stir in 1½ cups of the shredded cheddar cheese until melted. Remove the skillet from heat.
Spread the cooked rice in an even layer at the bottom of the prepared baking dish. Distribute the shredded chicken evenly over the rice.
Top the chicken layer with the frozen mixed vegetables, spreading them into an even layer.
Pour the creamy cheese sauce evenly over the vegetables, ensuring it covers the layers well. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
In a small bowl, mix the breadcrumbs and Parmesan cheese together. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 401 mg | 31% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 502 mg | 11% | |
*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.
