Creamy Chicken Casserole
This casserole is a classic comfort food, perfect for a weeknight dinner. It’s easy to make and can be customized with your favorite vegetables.
Ingredients:
- For the chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the vegetables:
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 1 cup chopped broccoli florets (or other vegetables of your choice)
- For the sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- For the topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup chopped fresh parsley (optional)
Cooking Guide:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from pan and set aside.
- Sauté the vegetables: In the same skillet, melt butter over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Add mushrooms (if using) and cook for an additional 2 minutes. Stir in broccoli and cook for another 2-3 minutes, or until tender-crisp.
- Make the sauce: Sprinkle flour over the vegetables and cook for 1 minute. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2-3 minutes. Stir in heavy cream, Parmesan cheese, and thyme. Season with salt and pepper to taste.
- Assemble the casserole: Return chicken to the pan with the vegetables and sauce. Pour mixture into the prepared baking dish.
- Make the topping: In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle topping evenly over the casserole.
- Bake: Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish and serve: Let cool slightly before serving. Garnish with fresh parsley (optional).
Tips:
- You can use leftover cooked chicken for this recipe.
- For a richer flavor, use full-fat chicken broth.
- If you don’t have heavy cream, you can substitute with milk, but the sauce will be thinner.
- Add other vegetables to your liking, such as carrots, peas, or celery.
- You can also add a cup of cooked rice to the casserole for a heartier dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
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