Description
This Savory Baked Chicken Casserole is a comforting and hearty dish featuring tender chicken breast cubes cooked with creamy mushroom soup, cheddar cheese, and a medley of peas and mushrooms, all layered with cooked rice and topped with a buttery breadcrumb crust. Perfect for a family dinner, it brings together creamy, cheesy, and savory flavors baked to golden perfection.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds of boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Casserole Mixture
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup frozen peas, thawed
- 1 cup sliced mushrooms
- 1 1/2 cups cooked rice
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: In a large skillet over medium heat, heat olive oil. Add the chicken cubes, season them with salt, black pepper, garlic powder, and onion powder. Cook until the chicken is no longer pink inside, approximately 5 to 7 minutes, then remove from heat.
- Mix Sauce: In a large mixing bowl, combine the cream of mushroom soup, chicken broth, and sour cream. Stir in dried thyme and paprika until fully blended.
- Combine Ingredients: Add the cooked chicken, shredded cheddar cheese, thawed peas, sliced mushrooms, and cooked rice to the sauce mixture. Stir well until all ingredients are evenly distributed.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and transfer the chicken mixture into it. Spread the mixture out evenly for uniform cooking.
- Add Topping: In a small bowl, mix breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the casserole to create a golden crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Serve: Remove the casserole from the oven and allow it to rest for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh touch.
Notes
- For best results, use freshly cooked rice rather than refrigerated leftovers to ensure optimal texture in the casserole.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- If you prefer a crispier topping, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
- This casserole can be assembled a day ahead and refrigerated; bake just before serving, adding a few extra minutes to the baking time if baking straight from the fridge.
- Feel free to swap out peas and mushrooms with other vegetables like broccoli or bell peppers for variety.
