Savory Herb Leftover Chicken Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Savory Herb Leftover Chicken Casserole is a fantastic way to give your leftover chicken a new lease on life. Infused with aromatic herbs and topped with a satisfyingly crunchy breadcrumb layer, it's a quick and hearty dish that feels like a warm hug on a plate.

Ingredients for Savory Herb Leftover Chicken Casserole

Cooked chicken is the star here, adding protein and heartiness. Frozen peas and carrots bring color and a touch of sweetness, while onion and garlic add depth and aroma. A mix of chicken broth and sour cream creates a creamy, savory base that binds everything together. Shredded cheddar cheese gives that gooey, cheesy goodness on top. Panko breadcrumbs create a crispy, golden topping. Finally, olive oil, dried thyme, rosemary, black pepper, and salt season the dish perfectly.

Tips & Tricks

  • Use leftover rotisserie chicken for extra flavor without extra work.
  • If you prefer a more colorful dish, mix in some chopped bell peppers.
  • For a gluten-free version, substitute panko with gluten-free breadcrumbs.

Serving Suggestions

This casserole pairs beautifully with a crisp green salad dressed simply with olive oil and lemon juice. For a heartier meal, serve with a side of roasted potatoes or a warm crusty bread to soak up any extra sauce.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to chop them into small pieces and sauté them until tender before adding them to the mix.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to the breadcrumb topping step and store it in the fridge for up to a day. Add the breadcrumbs just before baking.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Savory Herb Leftover Chicken Casserole Recipe Walkthrough

Start by preheating your oven to 350°F (175°C), so it's ready when you are. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onion and minced garlic, and sauté until they're soft and fragrant — this usually takes about 3-4 minutes.

Add the frozen peas and carrots to the skillet, stirring occasionally until they're thawed. This should only take a couple of minutes. Once thawed, mix in the shredded chicken, chicken broth, and sour cream. Stir until everything is well combined.

Sprinkle in the dried thyme, rosemary, black pepper, and salt, and give it another good stir to ensure the herbs and spices are evenly distributed. Transfer this mixture into a greased 9x13 inch baking dish, spreading it out to form an even layer.

Now, sprinkle the shredded cheddar cheese evenly over the top of the chicken mixture. In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil, then spread this crumbly goodness over the cheese layer.

Place the dish in your preheated oven and let it bake for 25-30 minutes. You'll know it's done when the top is golden brown and the edges are bubbling. Once out of the oven, let it cool slightly before serving — just enough so you don't burn your tongue!

Why You'll Love This Recipe

  • Perfect for using up leftover chicken without feeling like leftovers.
  • Packed with flavor from herbs and cheese, making every bite delightful.
  • Quick to prepare, with most ingredients likely already in your pantry.
  • Easy to customize with different vegetables or cheeses.

Ingredients

2 cups cooked chicken, shredded
1 cup frozen peas and carrots
1/2 cup chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C)
2. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until soft
3. Add frozen peas and carrots, stirring until thawed
4. Stir in shredded chicken, chicken broth, sour cream, dried thyme, rosemary, black pepper, and salt
5. Transfer the mixture into a greased 9x13 inch baking dish
6. Sprinkle shredded cheddar cheese evenly over the top
7. In a small bowl, combine panko breadcrumbs with a tablespoon of olive oil, then spread over the cheese layer
8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly
9. Allow to cool slightly before serving.

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