Description
A comforting and hearty casserole featuring tender chicken in a creamy sauce, topped with a buttery breadcrumb layer.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup cheddar cheese, shredded
- 2 cups cooked rice
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.
- Add the chicken pieces to the skillet and cook until golden brown on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, Dijon mustard, thyme, and rosemary. Season with salt and pepper to taste and simmer for about 5 minutes until slightly thickened.
- Stir in the shredded cheddar cheese until melted and well incorporated.
- In a large bowl, combine the cooked rice and chicken mixture, mixing thoroughly.
- Transfer the mixture into a greased 9×13 inch casserole dish, spreading evenly.
- In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes and garnish with fresh parsley before serving.
Notes
Feel free to customize with your favorite herbs or veggies.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg