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Savory Baked Herb Chicken Casserole is displayed as the featured image for this delicious recipe.

Savory Baked Herb Chicken Casserole

This easy-to-make Savory Baked Herb Chicken Casserole transforms simple ingredients into a comforting and flavorful meal. Tender chicken, savory herbs, and a creamy sauce combine for a crowd-pleasing dish that's perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 cup sliced mushrooms cremini or white button
  • 1 cup frozen peas
  • ½ cup sour cream
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 ½ cups shredded cheese cheddar and Gruyere blend
  • 1 cup cooked rice
  • Salt to taste
  • Pepper to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing spoon
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and sliced mushrooms and cook for another 3-5 minutes, until mushrooms are tender and have released their moisture.
  4. Add diced chicken to the skillet and cook until it's no longer pink on the outside.
  5. Stir in condensed cream of chicken soup, sour cream, chicken broth, parsley, thyme, and rosemary. Season with salt and pepper to taste.
  6. Bring the mixture to a simmer and cook for a few minutes, until the sauce has thickened slightly.
  7. Remove the skillet from the heat and stir in the cooked rice and frozen peas.
  8. Pour the mixture into the prepared baking dish and spread it out evenly.
  9. Sprinkle the shredded cheese evenly over the top of the casserole.
  10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Let the casserole rest for 5-10 minutes before serving.

Notes

Don't overcook the chicken; cook it just until it's no longer pink. Sautéing the aromatics and vegetables is key for building flavor. Fresh herbs are preferred but dried herbs can be substituted (use less). Feel free to experiment with different cheeses. To prevent a soggy casserole, drain any excess liquid from the sautéed vegetables and don't add too much chicken broth. The casserole can be assembled ahead of time and refrigerated for up to 24 hours or frozen for up to 3 months. Thaw before baking. For variations, swap the peas for other vegetables, add red pepper flakes for spice, or use a mix of different mushrooms.