I’ve made this Delicious Baked Chicken Casserole with Creamy Herb Sauce more times than I can count — it’s a weeknight favorite that feels special enough for guests. The golden top, silky herb sauce, and tender chicken make it comforting and reliably crowd-pleasing. If you like creamy, herb-forward chicken dishes, it’s in the same family as Baked Caesar Chicken, but with a brighter herb profile.
Why Make This Recipe
- Flavor-packed: the creamy herb sauce balances richness with fresh parsley, thyme, and chives for a layered, homey flavor. I love this recipe because the herbs lift what could be an overly heavy casserole and make it taste homemade in minutes.
- Family-friendly and versatile: picky eaters accept it easily and you can swap vegetables to suit the season. See how other creamy chicken dishes handle mix-ins like pasta or mushrooms in Cajun Chicken Rotini.
- Make-ahead convenience: assemble it the day before and bake when you’re ready — perfect for busy nights or potlucks.
- Good balance of protein and carbs: with shredded chicken and a modest amount of cheese and cream, it’s comforting without being overly indulgent.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 30–35 minutes (bake at 375°F / 190°C)
- Total time: 50–55 minutes
- Servings: 6
- Difficulty: Easy
- Method: Sear or roast chicken, shred it, mix with a quick creamy herb sauce, combine with veggies and a binding starch (rice, pasta, or breadcrumbs), top with cheese and bake in a 9×13-inch (23×33 cm) dish.
My Experience Making This Recipe
When I first tested this casserole I over-sauced it and ended up with a soupy bake; I corrected that by using a measured 1 cup of heavy cream plus a tablespoon of flour to thicken. I also learned that shredding warm chicken gives a silkier texture than cutting cold chicken into chunks.
How to Make Delicious Baked Chicken Casserole with Creamy Herb Sauce
Start by cooking about 3 cups (roughly 1½ lb / 700 g) of chicken breasts or thighs until they reach 165°F (74°C), then shred. Sauté 1 cup diced onion and 1 cup chopped mushrooms or broccoli in 1 tbsp butter until softened. Make the sauce by whisking 1 cup heavy cream, ½ cup low-sodium chicken broth, 2 tbsp flour (or cornstarch slurry), 1 cup shredded cheddar or mozzarella, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, and 1 tsp dried thyme; simmer until slightly thickened. Combine chicken, veggies, 2 cups cooked rice or 8 oz cooked pasta, and the sauce in a bowl, transfer to a greased 9×13-inch baking dish, top with ½–1 cup cheese and ¼ cup panko breadcrumbs, and bake uncovered at 375°F (190°C) for 25–30 minutes until bubbly and golden. For other creamy chicken approaches and timing, review techniques used in Chicken Marsala.
Expert Tips for Success
- Use a thermometer: bake until the internal casserole temperature reaches about 165°F (74°C) to ensure food safety and avoid overbaking. For poultry, a probe thermometer is the most reliable tool.
- Control sauce thickness: whisk 1 tbsp flour into the cream or make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to avoid a runny casserole. If your sauce is too thin before baking, simmer 2–3 minutes to reduce.
- Choose the right cheese: a mix of 1 cup sharp cheddar and ½ cup mozzarella gives flavor and stretch without excess oiling. If you prefer a lighter top, use ½ cup parmesan instead. See a similar cheese-handling method in Creamy Cajun Chicken Rigatoni.
- Use day-old starch: slightly dry rice or pasta absorbs sauce better and prevents sogginess. If you only have freshly cooked pasta, spread it on a tray to cool for 10 minutes first.
- Equipment: use a 9×13-inch baking dish, an oven-proof skillet if you want to finish on the stove, and a meat thermometer. A silicone spatula helps scrape every bit of sauce into the dish.
How to Serve Delicious Baked Chicken Casserole with Creamy Herb Sauce
- Weeknight dinner: serve with a simple green salad dressed with lemon vinaigrette to cut through the richness.
- Comfort-style plating: spoon onto warm plates and garnish with extra chopped parsley and a squeeze of lemon for brightness.
- Potluck-friendly: bake in a disposable 9×13 pan and transport covered; reheat at 350°F (175°C) until warmed through.
- Pairings: roasted asparagus, steamed green beans, or crusty bread are excellent sides.
Storage and Reheating Guide
Cool the casserole to room temperature (no more than 2 hours), then store in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months — thaw overnight in the refrigerator before reheating. Reheat covered at 350°F (175°C) for 20–25 minutes from chilled, or microwave individual portions on medium power in 1–2 minute intervals, stirring halfway, until hot; top with fresh cheese and broil 1–2 minutes for a refreshed crust.
Recipe Variations
- Gluten-free: substitute 1 tbsp cornstarch for flour in the sauce and use gluten-free panko or crushed gluten-free crackers for the topping.
- Dairy-free: use full-fat canned coconut milk or unsweetened oat cream and a dairy-free shredded cheese; reduce seasoning slightly and add 1 tsp nutritional yeast for savory depth.
- Low-carb / Keto: replace rice or pasta with cauliflower florets, and use full-fat cream plus extra cheese for binding.
- Herb-forward lemon version: add 1 tbsp lemon zest and swap half the parsley for dill for a brighter finish.
Nutritional Highlights
- Protein-rich: one serving (about 1/6 of the casserole) delivers roughly 30–35 g of protein, depending on chicken amount.
- Moderated fat: using 1 cup heavy cream and 1 cup cheese across 6 servings keeps per-serving fat moderate; you can reduce cream to ¾ cup and add low-fat Greek yogurt (folded in off heat) for a lighter option.
- Allergens: contains dairy (cream, cheese), gluten if using regular flour and breadcrumbs, and chicken (poultry). Adjust as noted in variations for gluten-free or dairy-free needs. Watch portion sizes if following calorie-restricted plans.
Troubleshooting Common Issues
- Casserole is too watery: simmer the sauce longer before combining to reduce excess liquid, or add 1–2 tbsp of instant mashed potato flakes or 2 tbsp breadcrumbs to absorb moisture.
- Dry chicken pieces: avoid overcooking the chicken initially; cook to 165°F (74°C) then cool briefly and shred so the casserole retains moisture. A little extra sauce (¼ cup) can rescue drier bakes.
- Top burns before center heats: cover loosely with foil for the first 15–20 minutes of baking, then remove foil to brown the top in the last 8–10 minutes.
Frequently Asked Questions
Q1: Can I use rotisserie chicken?
A1: Yes — rotisserie chicken is a time-saver and adds flavor. Use about 3 cups shredded rotisserie meat and reduce added salt because the chicken may already be seasoned. Warm the meat briefly in the sauce before baking so it absorbs flavors.
Q2: Can I assemble this casserole ahead of time and bake later?
A2: Absolutely. Assemble, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Remove from fridge 20–30 minutes before baking and add 5–10 minutes to the bake time since it will start colder.
Q3: How can I make the sauce less heavy but still creamy?
A3: Replace up to half the heavy cream with low-sodium chicken broth and fold in ½ cup strained plain Greek yogurt off the heat (yogurt can split if boiled). Use a tablespoon of flour to stabilize the sauce without needing full cream.
Q4: Is there a good way to get a crunchy topping without extra fat?
A4: Toss panko breadcrumbs or crushed whole-grain crackers with a tablespoon of olive oil and 1 tsp grated parmesan, then sprinkle on top. For a lower-fat option, toast the panko separately in a dry skillet until golden and sprinkle just before serving to retain crunch.
Conclusion
For more ideas on herb-forward creamy chicken recipes and inspiration for variation, check out this excellent reference on Creamy Herb Chicken.
Print
Delicious Baked Chicken Casserole with Creamy Herb Sauce
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting baked chicken casserole with a creamy herb sauce featuring fresh parsley, thyme, and chives. Perfect for weeknight dinners or guests.
Ingredients
- 1½ lb (700 g) chicken breasts or thighs
- 1 cup diced onion
- 1 cup chopped mushrooms or broccoli
- 1 tbsp butter
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 2 tbsp flour
- 1 cup shredded cheddar or mozzarella
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp dried thyme
- 2 cups cooked rice or 8 oz cooked pasta
- ½–1 cup cheese (for topping)
- ¼ cup panko breadcrumbs
Instructions
- Cook chicken until it reaches 165°F (74°C), then shred.
- Sauté onion and mushrooms or broccoli in butter until softened.
- Make the sauce by whisking together heavy cream, chicken broth, flour, cheese, parsley, chives, and thyme; simmer until slightly thickened.
- Combine chicken, veggies, cooked rice or pasta, and sauce in a bowl, then transfer to a greased baking dish.
- Top with cheese and breadcrumbs, and bake uncovered at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Notes
For a gluten-free option, substitute cornstarch for flour and use gluten-free panko. For a dairy-free version, substitute coconut milk and dairy-free cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg