Description
A comforting Savory Baked Chicken Casserole featuring tender chicken, creamy mushroom soup, shredded cheddar, and savory seasonings, all baked with a buttery breadcrumb topping. Perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Casserole Mixture
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup frozen peas, thawed
- 1 cup sliced mushrooms
- 1 1/2 cups cooked rice
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is ready when the casserole is assembled.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken cubes, season with salt, black pepper, garlic powder, and onion powder. Cook until the chicken is no longer pink inside, about 5-7 minutes. Remove from heat once cooked.
- Prepare the Sauce: In a large mixing bowl, combine the cream of mushroom soup, chicken broth, and sour cream. Add dried thyme and paprika, stirring thoroughly to blend the flavors.
- Combine Ingredients: Add the cooked chicken, shredded cheddar cheese, thawed peas, sliced mushrooms, and cooked rice into the sauce mixture. Mix until all ingredients are evenly distributed.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish, then spread the casserole mixture evenly inside it.
- Make the Topping: In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle this crumb topping evenly over the casserole surface.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and bubbly.
- Rest and Garnish: Remove from oven and let the casserole sit for a few minutes to settle. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute cooked quinoa for rice for a healthier alternative.
- Frozen peas can be replaced with other frozen vegetables like carrots or corn.
- To make it lower in fat, use low-fat sour cream and reduced-fat cheddar cheese.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
