Soup Erb Chicken Casserole
Cozy up with the ultimate comfort food—Soup Erb Chicken Casserole! This hearty dish combines tender, seared chicken breasts with creamy layers of seasoned soup, sour cream, and aromatic herbs like thyme, parsley, and basil, all baked atop a bed of fluffy white rice. Topped with a golden, cheesy breadcrumb crust, this casserole is a rich and satisfying one-pan meal perfect for busy weeknights or a family-friendly dinner. With its blend of classic flavors, creamy texture, and a finishing touch of fresh parsley, this dish is as beautiful as it is delicious. Ready in just over an hour, this recipe brings together simplicity and indulgence for the perfect comforting casserole.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 pieces garlic cloves, minced
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 0.5 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil
- 1 cup white rice
- 1 cup shredded cheddar cheese
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown (they don't need to be fully cooked). Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, dried thyme, dried parsley, and dried basil. Add the sautéed onions and garlic to the mixture and mix well.
Spread the uncooked white rice evenly in the bottom of a greased 9x13-inch casserole dish.
Pour half of the soup mixture over the rice, spreading it evenly. Arrange the seared chicken breasts on top of the rice, then pour the remaining soup mixture over the chicken.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil and sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbling, and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 914 mg | 304% | |
| Sodium | 5998 mg | 261% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 34.1 g | ||
| Protein | 276.4 g | 553% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1536 mg | 118% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2592 mg | 55% | |
*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.
