Description
A comforting baked chicken casserole with a creamy herb sauce featuring fresh parsley, thyme, and chives. Perfect for weeknight dinners or guests.
Ingredients
Scale
- 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