Midgnight Garden Chicken Casserole
Transform your dinner table into an enchanting feast with this Midnight Garden Chicken Casserole, a hearty and wholesome dish brimming with comfort and flavor! This recipe combines tender, golden-seared chicken breasts with a medley of garden-fresh vegetables like zucchini, carrots, and onions, all enveloped in a luxuriously creamy Parmesan and cheddar cheese sauce. Topped with herbed, golden-crisp breadcrumbs, this casserole not only delivers irresistible texture but also fills your kitchen with a tempting aroma. Perfect for a cozy family dinner or an impressive potluck dish, this casserole is ready in just one hour and is certain to become a weeknight favorite. Serve warm with a side of crusty bread or a vibrant green salad for an unforgettable meal!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.75 cups heavy cream
- 0.5 cups Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Italian seasoning
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.
In the same skillet, add the remaining olive oil and unsalted butter. Sauté the diced onion and sliced carrot for about 3 minutes until softened.
Add the zucchini slices and minced garlic. Cook for another 2 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually pour in the chicken broth while stirring, ensuring no lumps form. Cook until slightly thickened, about 2-3 minutes.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 1 minute until smooth and creamy. Taste and adjust salt and pepper as needed.
Transfer the vegetable and sauce mixture to a 9x13-inch casserole dish.
Slice the seared chicken breasts into bite-sized pieces and layer them evenly over the vegetable mixture.
Sprinkle the shredded cheddar cheese evenly over the chicken.
In a small bowl, mix the breadcrumbs with chopped parsley and a drizzle of olive oil. Sprinkle this mixture over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with extra parsley if desired and serve warm.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 6400 mg | 278% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.8 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1495 mg | 115% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2362 mg | 50% | |
*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.
