Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs are juicy and forgiving—great for casseroles. Just cut them into bite-sized pieces the same way.

Can I make Baked Herb Chicken Casserole ahead of time?

Yes! Assemble it (hold the breadcrumb topping if you can), cover, and refrigerate up to 24 hours . Add topping right before baking for best crunch.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the oven for a crispier top, or microwave if you’re living that “busy but fed” life.

You can. Freeze in a tightly covered dish for up to 2–3 months . Thaw overnight in the fridge and bake until hot and bubbly. For best texture, add fresh topping after thawing.

What goes well on the side?

A simple green salad, roasted broccoli, or even steamed green beans. Something fresh to balance the creamy, cozy vibe.

5 Irresistible Baked Herb Chicken Casserole Dinners

Description

This Baked Herb Chicken Casserole is creamy, cozy, and topped with a buttery, golden breadcrumb crust. An easy weeknight dinner that tastes like pure comfort.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
1 1/2 cups shredded cheddar cheese
3 cups cooked rice (about 1 cup uncooked, cooked and cooled slightly)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
3 tbsp butter, melted
2 tbsp fresh parsley, chopped (for serving)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook 2–3 minutes until softened and fragrant.
Add chicken pieces and cook 5–7 minutes, turning occasionally, until lightly browned on the outside.
Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream, Dijon mustard, thyme, rosemary, salt, and pepper.
Simmer 5 minutes, stirring occasionally, until slightly thickened.
Stir in cheddar cheese until melted and creamy.
In a large bowl, combine cooked rice with the chicken sauce mixture and stir until well coated.
Spread mixture evenly in the prepared casserole dish.
In a small bowl, mix breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the top.
Bake 25–30 minutes until bubbly and golden. Rest 5 minutes, then top with parsley and serve.

Notes

Make it ahead: Assemble (hold the topping), refrigerate up to 24 hours. Add topping right before baking.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Freeze: Freeze tightly wrapped up to 2–3 months. Thaw overnight, then bake until hot.

Easy add-ins: Peas, broccoli, spinach, or mushrooms mix in nicely.

Rice tip: Day-old rice works great and stays fluffy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 casserole
Calories: 520 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 125 mg