chicken breast casserole
This comforting chicken breast casserole is a hearty dish made with tender chicken, vegetables, and a creamy sauce, all baked to perfection. It's perfect for a family dinner or meal prep for the week.
Equipment
- 1 large skillet
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 cooking spoon
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 3-4 pieces
- 2 cups cooked rice white or brown
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil for browning the chicken
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Place the chicken in the skillet and cook for about 5-7 minutes on each side until cooked through. Remove from heat and let cool slightly.
- Once cool, chop the chicken into bite-sized pieces.
- In a mixing bowl, combine the cooked rice, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen mixed vegetables. Stir in the chopped chicken until well combined.
- Transfer the mixture into a greased baking dish and spread it evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and golden on top.
- Allow to cool for a few minutes before serving.
Notes
You can substitute the frozen mixed vegetables for fresh vegetables if preferred.
For a crunchier topping, you can add breadcrumbs or crushed crackers sprinkled on top before baking.
This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.