Savory Herb Chicken Casserole
A delightful and easy-to-make chicken casserole imbued with aromatic herbs and spices, perfect for a weeknight dinner that appeals to both your taste buds.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup carrots, sliced
1 cup celery, sliced
1 cup frozen peas
2 cups chicken broth
1 cup heavy cream
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese
2 cups cooked rice
1 cup breadcrumbs
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the chicken cubes and cook until golden brown, about 5 minutes.
4. Remove the chicken and set aside.
5. In the same skillet, add diced onion and minced garlic, sautéing until translucent.
6. Stir in carrots, celery, and frozen peas, cooking for another 3 minutes.
7. Sprinkle the flour over the vegetables and stir continuously for 1 minute.
8. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer.
9. Add thyme, rosemary, salt, and black pepper. Stir well to combine.
10. Return the chicken to the skillet and simmer for 5 minutes.
11. Remove from heat and fold in the shredded cheddar cheese and cooked rice.
12. Transfer the mixture to a 9x13 inch baking dish and top with breadcrumbs.
13. Bake in preheated oven for 25-30 minutes or until bubbly and golden on top.
14. Let cool for 5 minutes before serving.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and reheat the casserole covered with aluminum foil for about 15-20 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
