Description
Chicken Casserole with boneless breast is your new go-to! Enjoy tender chicken in a creamy, easy-to-make dish. Perfect for a cozy family dinner tonight.
Ingredients
- Main Players:
- Boneless, Skinless Chicken Breasts (1.5 lbs)
- Cheddar Cheese (2 cups, shredded)
- Creamy Sauce Essentials:
- Cream of Chicken Soup (1 can, 10.5 oz)
- Sour Cream (1/2 cup)
- Milk (1/2 cup)
- Chicken Broth (1/4 cup)
- Flavor Builders:
- Onion (1 medium, yellow, diced)
- Garlic (2 cloves, minced)
- Butter (2 tbsp)
- Dried Thyme (1/2 tsp)
- Seasonings & Spices:
- Salt & Black Pepper (to taste)
Instructions
- Prep the Chicken and Oven:: First things first, get those boneless, skinless chicken breasts ready. I usually cut them into about 1-inch pieces; not too small, you want some substance in there! Then, I season them with a bit of salt and pepper. This is where I sometimes get a little messy, chicken juices everywhere, but it’s all part of the process, right? Just make sure your cutting board is clean and ready. Preheat your oven to 375°F (190°C) now, so it’s ready when you are.
- Sauté Aromatics:: Grab your biggest skillet, a good heavy one, and melt a generous pat of butter over medium heat. Toss in your diced onion and let it soften, maybe 5-7 minutes, until it’s translucent and smelling sweet. Then, throw in your minced garlic for just a minute, until it’s fragrant. Don’t let it burn, hon! I’ve burned garlic before, and trust me, that bitter taste lingers and can ruin your whole Chicken Recipes Casserole.
- Sear the Chicken:: Now, push those onions and garlic to the side of the pan a bit, and add your seasoned chicken pieces. You want to sear them until they’re lightly browned on all sides. They don’t need to be cooked through, just get some nice color. This step builds so much flavor for our Chicken Recipes Casserole! I sometimes overcrowd the pan, and then the chicken steams instead of sears, so do it in batches if you need to.
- Whip up the Sauce:: While the chicken is getting happy, in a separate bowl, whisk together the cream of chicken soup, sour cream, milk, chicken broth, and dried thyme. Make sure it’s smooth! No lumpy bits, unless you’re into that. I always give it a little taste here, maybe add a pinch more salt or pepper if it needs it. This creamy concoction is the heart of our Chicken Recipes Casserole, giving it that familiar comfort.
- Combine and Transfer:: Pour that glorious sauce over the chicken and onion mixture in the skillet, give it a good stir to combine everything. Now, if your skillet isn’t oven-safe, transfer it all to a 9×13 inch baking dish. Make sure everything is spread out evenly. This step feels so satisfying, seeing all those flavors come together before the bake! It’s almost ready for its cheesy crown.
- Cheese and Bake:: Sprinkle a generous layer of shredded cheddar cheese over the top. I usually go a little overboard here, because, well, cheese! Pop it into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the Chicken Recipes Casserole is bubbling around the edges and the cheese on top is beautifully melted and golden brown. You want it to look inviting, like it’s calling your name! Let it rest for a few minutes before serving, it helps the sauce set up a bit. The smell filling my kitchen right now is just… divine.