Quick Saucy Chicken Casserole
Perfect for busy weeknights, this Quick Saucy Chicken Casserole combines tender, golden-seared chicken breasts with a rich and creamy vegetable sauce, all baked to perfection over a bed of fluffy rice. Featuring wholesome ingredients like carrots, peas, and a velvety blend of cream of mushroom soup and chicken broth, this comforting dish is elevated with a touch of dried thyme and topped with gooey melted cheddar cheese. Ready in just 50 minutes, this one-pan meal is as easy to prepare as it is satisfying. Serve it straight from the oven with a sprinkle of fresh parsley for an effortless, cozy dinner that the whole family will love. This casserole recipe is ideal for those seeking simple yet flavor-packed chicken dinner ideas!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 3 cups cooked white or brown rice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts on both sides with a pinch of salt and pepper, then sear them in the skillet until golden brown on both sides, about 3 minutes per side. The chicken doesn't need to be fully cooked at this stage. Remove the chicken and set aside.
In the same skillet, add the chopped onion, garlic, and carrots. Cook for about 5 minutes until the vegetables start to soften.
Stir in the peas, cream of mushroom soup, chicken broth, dried thyme, salt, and black pepper. Mix well and bring to a gentle simmer.
Spread the cooked rice evenly in the bottom of a 9x13-inch casserole dish.
Place the seared chicken breasts on top of the rice, then pour the creamy vegetable sauce over the chicken and rice, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (an internal temperature of 165°F or 74°C).
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 597 mg | 13% | |
*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.
