Savory Herb Chicken Casserole

Name: Savory Herb Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Welcome to your new favorite cozy dinner option: Savory Herb Chicken Casserole. It's packed with tender chicken, vibrant vegetables, and a creamy, cheesy sauce that just might make you forget any other casserole exists. Perfect for those cooler evenings when comfort food is calling your name.

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Ingredients for Savory Herb Chicken Casserole

The backbone of this dish is the boneless skinless chicken breasts, providing lean protein and a hearty base. Olive oil helps to brown the chicken, adding a touch of healthy fat. Onions and garlic lay down a fragrant foundation. Carrots and celery bring a subtle sweetness and crunch, while frozen peas add a pop of color and texture.

Chicken broth and heavy cream create a luscious sauce, thickened by all-purpose flour. The herbs, thyme and rosemary, infuse the dish with aromatic warmth. A bit of salt and black pepper round out the flavors. Cheddar cheese offers a savory depth, and cooked rice makes it filling. Finally, breadcrumbs add a crispy, golden topping.

Tips & Tricks

For extra flavor, try using a mix of white and dark chicken meat.
If you want a lighter option, substitute half-and-half for the heavy cream.
Use fresh herbs if you have them on hand; just double the amount since dried herbs are more concentrated.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad dressed in a light vinaigrette, which adds a refreshing contrast to the creamy casserole. A side of crusty bread works well to mop up any sauce you might leave behind.

Frequently Asked Questions

Can I use pre-cooked chicken?: Absolutely! Just skip the initial browning step and add your pre-cooked chicken when you return it to the skillet.
How do I store leftovers?: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
Can I freeze this casserole?: Yes, you can freeze it before baking. Just wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Savory Herb Chicken Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While it heats, dice your chicken into cubes. In a large skillet over medium-high heat, warm the olive oil. Once shimmering, add the chicken cubes. Let them sizzle away until they're golden brown, about 5 minutes. Remove them with a slotted spoon and set aside.

In the same skillet, toss in the diced onion and minced garlic. Let them sauté until the onion turns translucent. Next, add the carrots, celery, and peas, stirring for another 3 minutes. Sprinkle the flour over the vegetables, stirring continuously for about a minute to cook off the raw taste.

Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the thyme, rosemary, salt, and black pepper. Return the chicken to the pan and let everything simmer together for another 5 minutes.

Take the skillet off the heat and fold in the shredded cheddar and cooked rice. Mix thoroughly to ensure everything is well combined. Pour the mixture into a 9x13 inch baking dish, then sprinkle the breadcrumbs evenly on top.

Bake the casserole in your preheated oven for 25-30 minutes, until it’s bubbly and the top is beautifully golden. Let it cool for about 5 minutes before serving up the goodness!

Why You'll Love This Recipe

Quick and satisfying, ideal for a weeknight meal.
Rich flavors from herbs and cheese without being heavy.
Family-friendly and can be made ahead of time.
Great way to use leftover rice and veggies.

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

Step-by-step 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.

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