Description
This Savory Baked Herb Chicken Casserole is a comforting and flavorful dish featuring tender seared chicken breasts baked in a creamy mixture of rice, mixed vegetables, and herbs, topped with melted cheddar cheese. Perfect for a hearty family dinner, it combines easy stovetop searing with oven baking to lock in flavor and moisture.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables and Aromatics
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 cup cooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or olive oil to prevent sticking and facilitate easy cleanup.
- Sauté Onions: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent and softened.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, ensuring the garlic does not brown.
- Season and Sear Chicken: Season the chicken breasts with dried thyme, rosemary, paprika, salt, and pepper. Place the seasoned chicken breasts in the skillet and sear each side for 3-4 minutes until lightly browned. The chicken does not need to be fully cooked at this point.
- Mix Rice and Vegetables: In a large mixing bowl, combine the cooked rice, cream of chicken soup, chicken broth, and frozen mixed vegetables. Stir well until everything is evenly incorporated.
- Layer the Base: Pour half of the rice and vegetable mixture into the prepared baking dish and spread evenly to form the base layer.
- Arrange Chicken: Place the seared chicken breasts on top of the rice and vegetable mixture evenly spaced within the dish.
- Top with Remaining Mixture: Pour the remaining rice and vegetable mixture over the chicken breasts, ensuring they are well covered to maintain moisture during baking.
- Cover the Dish: Cover the casserole with aluminum foil to trap moisture and prevent the chicken from drying out during baking.
- Bake Covered: Bake in the preheated oven for 35 minutes to allow the chicken to cook through and flavors to meld.
- Add Cheese: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake Uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and bubbly.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley before serving for color and fresh flavor.
Notes
- For a lower fat version, use reduced-fat cheddar cheese or omit cheese.
- Leftover casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- You can substitute cream of chicken soup with a homemade béchamel for a fresher taste.
- Feel free to swap mixed vegetables for any preferred veggies such as broccoli or mushrooms.
