Passover Chicken Casserole
Celebrate the flavors of tradition with this hearty and comforting Passover Chicken Casserole, a dish that's perfect for your holiday table. Succulent seared chicken breasts are layered with tender sautéed vegetables and softened matzo sheets, then baked to golden perfection with a savory egg custard that binds everything together. Infused with aromatic herbs like thyme and parsley, this kosher-for-Passover casserole is a delightful balance of texture and flavor. It's an excellent make-ahead option, serving six generously, and pairs beautifully with a simple side salad or roasted vegetables. Whether you're observing Passover or simply looking for a unique casserole recipe, this dish is a flavorful homage to time-honored cooking traditions.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 sheets matzo
- 1 large onion
- 3 medium carrots
- 2 pieces celery stalks
- 3 pieces garlic cloves
- 3 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and paprika 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 brown. Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the diced onion, sliced carrots, and chopped celery until softened, about 5–7 minutes. Add minced garlic and cook for 1 more minute.
Stir in chicken broth, thyme, and parsley into the skillet. Bring the mixture to a simmer, then remove from heat.
In a shallow dish, soak the matzo sheets in warm water for 30 seconds to soften them. Drain and pat them dry with a paper towel.
Grease a 9x13-inch casserole dish with olive oil or cooking spray. Layer 2 soaked matzo sheets on the bottom of the dish.
Spread half of the sautéed vegetable mixture over the matzo layer. Place the seared chicken breasts on top of the vegetables.
Add the remaining vegetable mixture over the chicken, then cover with the final 2 softened matzo sheets.
In a small bowl, whisk the eggs and pour them evenly over the top layer of matzo to help bind the casserole.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.6 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2099 mg | 45% | |
*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.
