chicken breast casserole recipes
This creamy chicken breast casserole is a comforting and hearty dish perfect for weeknight dinners. With tender chicken and a rich, flavorful sauce, it's a family favorite that is easy to prepare and bake.
Equipment
- 1 large mixing bowl
- 1 oven-safe casserole dish (2-quart)
- 1 large skillet
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 2 cups cooked chicken breast, shredded about 2 large breasts
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- optional fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add cooked chicken and sauté for 3-4 minutes until nicely warmed.
- In a mixing bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- In the casserole dish, combine the uncooked rice, shredded chicken, frozen mixed vegetables, and half of the shredded cheddar cheese. Pour the soup mixture over everything and stir well to combine.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the remaining cheddar cheese on top. Return to the oven uncovered and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
You can substitute the mixed vegetables with your favorite ones.
For extra flavor, add herbs like thyme or rosemary.
Leftovers can be stored in the refrigerator for up to 3 days.
This casserole also freezes well, simply thaw and reheat in the oven.