why make this recipe
Savory Baked Herb Chicken Casserole is a hearty dish that brings comfort to any meal. It combines tender chicken with creamy sauce, rice, and a crispy topping, making it perfect for family dinners or potlucks. This casserole is not only tasty but also easy to make, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen.
how to make Savory Baked Herb Chicken Casserole
Ingredients :
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup cheddar cheese, shredded
- 2 cups cooked rice
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Fresh parsley, chopped for garnish
Directions :
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the chicken pieces to the skillet, and cook until they are golden brown on all sides. This should take about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, Dijon mustard, thyme, and rosemary. Season with salt and pepper as desired.
- Allow the mixture to simmer for around 5 minutes until slightly thickened.
- Stir in the shredded cheddar cheese until it’s melted and well incorporated.
- In a large mixing bowl, combine the cooked rice and the chicken mixture. Mix thoroughly to ensure the rice is evenly coated.
- Transfer the chicken and rice mixture into a greased 9×13 inch casserole dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
how to serve Savory Baked Herb Chicken Casserole
Serve the Savory Baked Herb Chicken Casserole hot from the oven. It pairs well with a side salad or steamed vegetables for a complete meal. You can also offer some crusty bread to soak up the creamy sauce.
how to store Savory Baked Herb Chicken Casserole
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the casserole before baking. When ready to eat, thaw it in the fridge overnight and then bake it as directed.
tips to make Savory Baked Herb Chicken Casserole
- For extra flavor, try marinating the chicken in the Dijon mustard and spices for a few hours before cooking.
- You can use brown rice or quinoa instead of regular rice for a healthier twist.
- Feel free to add vegetables like broccoli or peas for added nutrition and color.
variation (if any)
You can easily customize this casserole by using different proteins such as cooked turkey or even shrimp. For a vegetarian version, replace the chicken with sautéed mushrooms and additional vegetables.
FAQs
1. Can I use skin-on chicken for this casserole?
Yes, you can use skin-on chicken, but it may add extra fat to the dish.
2. Is there a way to make this dish quicker?
Yes! Use rotisserie chicken instead of cooking raw chicken. This will save time and still give you a delicious result.
3. Can this casserole be made ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. Just bake it when you are ready to serve.
Savory Baked Herb Chicken Casserole
Ingredients
For the Chicken Mixture
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil For sautéing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup cheddar cheese, shredded
- 2 cups cooked rice
- To taste Salt and pepper
For the Topping
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- For garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the chicken pieces to the skillet, and cook until they are golden brown on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, Dijon mustard, thyme, and rosemary. Season with salt and pepper as desired.
- Allow the mixture to simmer for around 5 minutes until slightly thickened.
- Stir in the shredded cheddar cheese until melted and well incorporated.
- In a large mixing bowl, combine the cooked rice and the chicken mixture. Mix thoroughly to ensure the rice is evenly coated.
- Transfer the chicken and rice mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
Topping and Baking
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
