Creamy Herb Chicken Casserole

Name: Creamy Herb Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 cup chopped onions; 2 cloves garlic, minced; 1 cup sliced mushrooms; 1 cup chopped carrots; 1 cup frozen peas; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/2 cup breadcrumbs

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

Be the First to Review!

This Creamy Herb Chicken Casserole is your ticket to a cozy, satisfying meal that's packed with flavor. With tender chicken, a medley of fresh herbs, and a rich, creamy sauce, it's perfect for a family dinner or a potluck with friends.

Save Print Jump to Recipe

Ingredients for Creamy Herb Chicken Casserole

Boneless skinless chicken breasts are the star here, offering lean protein that's easy to work with. Season them with salt and black pepper to enhance their natural flavors. Olive oil helps brown the chicken, adding a touch of richness. Onions and garlic lay the savory foundation, while mushrooms add an earthy depth. Carrots provide sweetness and color, with frozen peas bringing a burst of freshness. Fresh herbs like parsley and dill brighten the dish. For the sauce, butter and all-purpose flour create a roux that thickens the chicken broth and heavy cream, making it luxuriously creamy. Finally, grated Parmesan cheese and breadcrumbs form a golden, crispy topping.

Tips & Tricks

If you're short on time, use pre-cooked rotisserie chicken to speed things up.
Swap in other herbs like thyme or rosemary if you prefer, or if that’s what you have on hand.
For a gluten-free version, use gluten-free flour and breadcrumbs.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad to balance its richness. A slice of crusty bread on the side is perfect for scooping up that creamy sauce. For a heartier meal, serve it over a bed of rice or quinoa.

Frequently Asked Questions

Can I make this dish ahead of time?: Absolutely! Prepare the casserole up to the baking step, cover it, and refrigerate. When you're ready to eat, bake it as directed, adding a few extra minutes since it will be cold.
Can I freeze leftovers?: Yes, this casserole freezes well. Just make sure it's cooled completely before transferring to a freezer-safe container. It can be frozen for up to three months.

Creamy Herb Chicken Casserole Recipe Walkthrough

Start by preheating your oven to 350°F. This way, it'll be ready when you are. Season the chicken breasts with salt and pepper. In a large skillet over medium heat, warm up the olive oil. Add the chicken and let it brown for about five minutes on each side. This browning step builds flavor, so don't rush it. Once browned, set the chicken aside.

In the same skillet, add the chopped onions, minced garlic, and sliced mushrooms. Sauté these until the onions turn translucent and the mushrooms soften. This should take a few minutes. Toss in the chopped carrots, and let them cook for about five minutes to soften slightly. Stir in the frozen peas, parsley, and dill, mixing well to combine all those lovely flavors.

Now, in a separate saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste. Slowly pour in the chicken broth and heavy cream, whisking continuously to avoid lumps. Bring this mixture to a gentle simmer, allowing it to thicken. This sauce is the heart of the casserole, giving it that creamy, comforting base.

Place the chicken back into the skillet with the veggies, and pour the sauce over everything. Transfer this delicious mix to a baking dish. Sprinkle the Parmesan cheese and breadcrumbs evenly over the top. Pop it in the oven and bake for 30-35 minutes, until it's bubbly and the top is golden brown. Let it cool for a few minutes before serving.

Why You'll Love This Recipe

Aromatic herbs bring fresh flavors to each bite.
Rich, creamy sauce that feels indulgent without being heavy.
Perfect for prepping ahead and baking when ready.
Great for using up leftover veggies or whatever you have on hand.

Ingredients

2 lbs boneless skinless chicken breasts

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

1 cup chopped onions

2 cloves garlic, minced

1 cup sliced mushrooms

1 cup chopped carrots

1 cup frozen peas

1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup breadcrumbs

Step-by-step Instructions

1. Preheat oven to 350°F.

2. Season chicken breasts with salt and pepper.

3. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken and set aside.

4. In the same skillet, add onions, garlic, and mushrooms, sauté until onions are translucent.

5. Add carrots and cook for 5 minutes. Stir in peas, parsley, and dill.

6. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in chicken broth and heavy cream. Bring to a simmer, cook until thickened.

7. Return chicken to the skillet with vegetables. Pour sauce over chicken and vegetables. Transfer to a baking dish.