Hearty Savory Baked Herb Chicken Casserole (Print Version)

This Savory Baked Herb Chicken Casserole recipe is pure comfort. Tender chicken, fragrant herbs, and creamy sauce make for an easy, warming meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Casserole Components

01 - 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1 cup shredded cheddar cheese

→ Creamy Sauce Essentials

03 - 4 tbsp unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups low-sodium chicken broth
06 - 1 cup whole milk

→ Fresh Herbs & Aromatics

07 - 1 small onion, chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh rosemary, chopped
10 - 1 tbsp fresh thyme, chopped

→ Finishing Touches

11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, let's get that chicken ready! I like to pat my boneless, skinless chicken breasts dry with a paper towel – it helps them get a better sear, honestly. Then, cut them into roughly 1-inch pieces. Season them generously with salt and pepper right now; this is where I always remember my "bland chicken" disaster! Heat a large skillet over medium-high heat with a little olive oil. Once hot, add the chicken pieces and sear them until they're lightly golden on all sides, about 3-4 minutes. They don't need to be cooked through, just get some color. Transfer the chicken to your 9x13 baking dish. You'll thank me for that color later!
02 - In the same skillet (don't clean it, those browned bits are flavor!), melt your 4 tablespoons of butter over medium heat. Once it's shimmering, toss in your chopped onion and minced garlic. Stir them around until the onion softens and becomes translucent, about 3-5 minutes. You'll start to smell that amazing garlic aroma filling your kitchen – that's when you know you're doing it right! Be careful not to burn the garlic; I've accidentally done that, and it makes everything taste a bit bitter. Just keep an eye on it!
03 - Now for the roux! Sprinkle the 1/4 cup of all-purpose flour over the softened onions and garlic. Whisk continuously for about 1-2 minutes. It'll create a thick paste, and you'll notice a slightly nutty smell. This step is crucial for thickening our sauce, so don't rush it! It might look a bit lumpy at first, but keep whisking, and it'll smooth out. This is where the magic happens, transforming simple ingredients into something truly luscious.
04 - Gradually pour in the 2 cups of chicken broth, whisking constantly to avoid any lumps. Seriously, whisk like your life depends on it! Once that's smooth, slowly add the 1 cup of whole milk, still whisking. Bring the mixture to a gentle simmer, and let it cook for about 3-5 minutes, or until the sauce thickens to your liking. It should coat the back of a spoon. This is where I often taste it and adjust the salt and pepper – don't be shy with the seasoning!
05 - Take the skillet off the heat. Stir in your fresh chopped rosemary and thyme. Oh, the smell at this point! It's just heavenly. Pour this glorious, creamy herb sauce over the seared chicken in your baking dish. Give it a gentle stir to make sure all those chicken pieces are coated in the deliciousness. Make sure everything is evenly distributed; you want every bite of this Savory Baked Herb Chicken Casserole to be fantastic.
06 - Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the casserole. Pop it into your preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through, the sauce is bubbly, and the cheese is golden and melted. I love how it looks when it comes out, all bubbly and a little browned on top. Let it rest for a few minutes before serving, then garnish with fresh parsley. It’s seriously comforting, and the smell of the herbs really comes through!

# Notes:

01 - Don't overcrowd the skillet when searing the chicken; it steams instead of browns, and we want that lovely golden crust!
02 - When making the roux, make sure to whisk constantly when adding liquids to avoid a lumpy sauce – I learned that the hard way!
03 - Fresh herbs truly make a difference in this Savory Baked Herb Chicken Casserole; dried just don't give the same vibrant flavor.
04 - A sprinkle of fresh parsley at the end really brightens it up both visually and flavor-wise.

# Equipment Needed:

01 - 9x13 baking dish
02 - large skillet
03 - whisk

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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