Description
This Savory Baked Chicken Casserole is a comforting and hearty dish featuring tender chicken cubes cooked in a creamy mushroom sauce blended with cheddar cheese, peas, mushrooms, and rice. Topped with a buttery breadcrumb crust and baked to golden perfection, this casserole makes a satisfying family meal that’s easy to prepare and packed with rich flavors.
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
Sauce and Mix-Ins
- 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 and Garnish
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken cubes and season with salt, black pepper, garlic powder, and onion powder. Cook chicken until no longer pink, about 5-7 minutes. Remove from heat.
- Prepare Sauce: In a large mixing bowl, combine the cream of mushroom soup, chicken broth, and sour cream. Stir in dried thyme and paprika to create a flavorful sauce base.
- Mix Ingredients: Add the cooked chicken, shredded cheddar cheese, peas, sliced mushrooms, and cooked rice into the sauce mixture. Stir well to evenly distribute all ingredients.
- Assemble Casserole: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly for uniform baking.
- Prepare Topping: In a small bowl, combine breadcrumbs and melted butter. Sprinkle this crumb mixture evenly over the top of the casserole for a crunchy finish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh touch.
Notes
- Ensure chicken is fully cooked before mixing to avoid undercooking in the casserole.
- You can substitute cream of mushroom soup with a homemade mushroom sauce for a fresher taste.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free version, use gluten-free breadcrumbs and verify that soup ingredients are gluten-free.
- Adding extra vegetables like bell peppers or carrots can boost nutrition and color.
