Description
Creamy Chicken Breast Casserole, an easy dinner recipe for busy nights. Tender chicken in a rich sauce, a true family favorite.
Ingredients
Scale
- Main Ingredients:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs), cut into 1-inch cubes
- 1 (10.5 oz) can cream of chicken soup (condensed)
- 1/2 cup sour cream
- 1/2 cup whole milk
- Flavor Boosters:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Seasonings & Spices:
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
- Finishing Touches:
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep Your Chicken:: First things first, get those chicken breasts ready, hon. I usually pat them dry with a paper towel – it helps them brown better, honestly. Then, slice them into bite-sized pieces, about 1-inch cubes. Don’t stress about perfection; rustic cuts are totally fine! I sometimes get distracted by a kid asking for a snack, and my chicken pieces end up all different sizes, but it always cooks up fine in this Creamy Chicken Breast Casserole.
- Sauté Aromatics:: Grab a big skillet, hon, and heat a little oil over medium heat. Toss in your diced onion and let it soften, about 5 minutes, until it’s translucent and smelling sweet. Then, add your minced garlic and cook for just another minute until it’s fragrant – don’t let it burn! I’ve burnt garlic once, and the whole dish tasted bitter. You really want that golden, sweet smell for your easy dinner.
- Brown the Chicken:: Now, add your chicken pieces to the skillet with the onions and garlic. Sauté them until they’re lightly browned on all sides. They don’t need to be cooked through at this point, just getting a nice sear. This step adds so much flavor to our Creamy Chicken Breast Casserole. I usually season them lightly with a pinch of salt and pepper here too, just to build up those delicious layers.
- Whisk the Creamy Sauce:: In a separate medium bowl, whisk together the cream of chicken soup, sour cream, milk, and chicken broth. Stir in your dried thyme, a good pinch of salt, and a generous grind of black pepper. Whisk until it’s super smooth, no lumps! I always give it a little taste here to check the seasoning, because that’s when you can adjust it easily before it hits the oven.
- Combine and Bake:: Pour your creamy sauce over the chicken mixture in the skillet, stirring gently to combine everything. Make sure every piece of chicken is coated in that luscious sauce! Transfer the whole glorious mixture into a 9×13 inch baking dish. I usually spray mine with a little cooking spray first, just to be safe. This Creamy Chicken Breast Casserole is almost ready for its oven spa day, honestly.
- Cheese Top & Finish:: Sprinkle that beautiful shredded cheddar cheese evenly over the top of the casserole. Pop it into your preheated oven at 375°F (190°C) for about 25-30 minutes, or until it’s bubbly around the edges and the cheese is melted and golden. Oh, the smell when it comes out! Let it rest for a few minutes before serving, then sprinkle with fresh parsley. Enjoy your homemade Creamy Chicken Breast Casserole Easy Dinner!