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Ultimate chicken casserole topped with cheese and herbs

Ultimate Chicken Casserole

Creamy, hearty, and comfort-filled, Ultimate Chicken Casserole is the kind of dish that brings everyone to the table with smiles.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowl

Ingredients
  

Ingredients

  • 4 pieces boneless, skinless chicken breasts about 1.5 to 2 pounds, seasoned and ready for searing
  • 1 cup white rice uncooked
  • 2 cups chicken broth room temperature or warmed slightly
  • 1 cup milk room temperature
  • 1 can condensed cream of chicken soup undiluted (10.5 oz)
  • 1 can condensed cream of mushroom soup undiluted (10.5 oz)
  • 1 cup shredded cheddar cheese divided (½ cup for mixing, ½ cup for topping)
  • 1 cup frozen peas and carrots thawed
  • 1 medium onion finely chopped (about 1 cup)
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • ½ teaspoon pepper to taste
  • 1 cup breadcrumbs plain or Panko for extra crunch
  • 2 tablespoons melted butter
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley optional, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter so the casserole won’t stick.
  • Season the chicken breasts evenly with salt, pepper, dried thyme, and dried basil. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, sear the chicken breasts 3–4 minutes per side until golden brown. They will finish cooking in the oven. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the finely chopped onion and minced garlic. Sauté over medium heat until the onion is translucent and fragrant, about 3 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the uncooked rice, chicken broth, milk, cream of chicken soup, and cream of mushroom soup. Whisk or stir until smooth. Stir in the sautéed onion and garlic, the thawed peas and carrots, and half of the shredded cheddar cheese (about ½ cup). Mix thoroughly so the rice is evenly coated.
  • Pour the rice mixture into the prepared baking dish, spreading it into an even layer. Place the seared chicken breasts on top of the rice, spacing them evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the chicken and rice.
  • In a small bowl, mix the breadcrumbs, melted butter, grated Parmesan cheese, and chopped parsley until the crumbs are evenly coated with butter. This will create a crunchy, flavorful topping.
  • Sprinkle the breadcrumb mixture evenly over the entire casserole, covering the cheese and chicken.
  • Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This covered bake lets the rice absorb liquid and cook through.
  • Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the chicken reaches an internal temperature of 165°F (74°C). If the topping browns too quickly, loosely tent foil over it.
  • Remove the casserole from the oven and let it rest for 10 minutes before serving; this helps the rice set and makes slicing easier. Garnish with additional fresh parsley if desired and serve hot.

Notes

For best texture, freeze the casserole before baking in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before baking.
Keyword Easy