Description
Hearty Chicken Breast Casserole – a simple, comforting dinner that comes together easily. Perfect for busy weeknights, full of flavor and family-friendly.
Ingredients
Scale
- Hearty Casserole Base:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 tablespoon olive oil
- Flavor Boosters & Creaminess:
- Two 10.5-ounce cans cream of chicken soup
- 1 cup whole milk
- 1 ½ cups shredded cheddar cheese, divided
- Seasonings & Aromatics:
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional Add-ins:
- ½ cup crushed Ritz crackers, for topping
Instructions
- Prep Your Ingredients.: First things first, let’s get that chicken ready. I usually grab a few boneless, skinless chicken breasts, about 1 ½ pounds, and chop them into bite-sized pieces. I’m talking about 1-inch chunks, nothing too fancy. While I’m at it, I dice up a yellow onion and a couple of celery stalks. Sometimes I get teary-eyed from the onion, honestly. It’s a kitchen rite of passage, right? Just make sure everything is roughly the same size so it cooks evenly for this chicken breast casserole dinner.
- Sauté the Chicken and Veggies.: Next, in a large skillet, I heat a tablespoon of olive oil over medium heat. Toss in that chopped chicken. We’re not looking to cook it all the way through, just a quick sear until it’s lightly browned on the outside. This locks in so much flavor, trust me! Then, I usually push the chicken to one side and add the onion and celery. Sauté them until they start to soften, about 5 minutes. The smell at this point? Oh, it’s just heavenly. A truly comforting aroma filling the kitchen, promising a delicious casserole.
- Whisk Up the Creamy Sauce.: Now for the sauce! In a large mixing bowl, I combine two cans of cream of chicken soup (the regular kind, don’t use the low-fat version, it just doesn’t hit the same!), a cup of whole milk, and about a cup of shredded cheddar cheese. A good pinch of salt and pepper, maybe a little extra garlic powder because I love garlic. Whisk it all together until it’s smooth and lump-free. I always taste a tiny bit here to adjust the seasoning; it’s a personal preference, you know? Don’t be afraid to make it yours!
- Combine and Bake.: Pour the chicken and sautéed veggies into the bowl with the creamy sauce. Stir it all together until everything is nicely coated. Then, I transfer the whole glorious mixture into a 9×13 inch baking dish that I’ve lightly greased. Sometimes I forget to grease it, and cleanup is a nightmare, so learn from my mistakes! Spread it out evenly. At this point, the chicken breast casserole is looking pretty good, and the anticipation is building. Preheat your oven to 375°F (190°C).
- Add Toppings and First Bake.: For the topping, I usually sprinkle another half cup of shredded cheddar cheese over the top. Sometimes I get a little wild and add some crushed Ritz crackers for a buttery crunch – a total game-changer, honestly! Cover the dish loosely with foil. Pop it into your preheated oven at 375°F (190°C) for about 20 minutes. This helps the casserole cook through without the top getting too brown too quickly, ensuring a moist chicken breast casserole dinner.
- Uncover and Brown.: After 20 minutes, I carefully remove the foil. The casserole should be bubbling around the edges, and the cheese underneath should be melted. Now, let it bake uncovered for another 10-15 minutes, or until the top is golden brown and bubbly. Oh, the smell that fills the kitchen now! It’s pure comfort. Let it rest for a few minutes after taking it out of the oven. This helps the sauce set a little. Then, dig in! Enjoy your warm and hearty easy chicken breast casserole dinner.