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- 2 cups cooked chicken, shredded - 1 cup broccoli florets, steamed - 1 cup cooked rice (white or brown) - 1 can (10.5 oz) cream of mushroom soup - 1 cup sour cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 cup shredded cheddar cheese - Salt and pepper to taste - 1 cup panko breadcrumbs - 2 tablespoons olive oil - Fresh parsley for garnish (optional) When cooking, I like to use precise measurements to ensure success. For this casserole, here are some tips: - Use a measuring cup for liquids like sour cream and soup. - A kitchen scale helps for chicken if you want exact weight. - For spices, use measuring spoons to avoid too much or too little. Quality matters in cooking. Fresh chicken makes the dish tender and tasty. Using fresh broccoli adds crunch and color. I prefer whole mushroom soup over canned for better flavor. Choose good cheese for a rich topping. Good ingredients make your meal shine. You will notice the difference! {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 cup broccoli florets, steamed - 1 cup cooked rice (white or brown) - 1 can (10.5 oz) cream of mushroom soup - 1 cup sour cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 cup shredded cheddar cheese - Salt and pepper to taste - 1 cup panko breadcrumbs - 2 tablespoons olive oil - Fresh parsley for garnish (optional) Next, preheat your oven to 350°F (175°C). This step sets the stage for a perfect bake. In a large bowl, mix the cooked chicken, steamed broccoli, cooked rice, cream of mushroom soup, sour cream, garlic powder, onion powder, thyme, basil, salt, and pepper. Stir until everything blends well. This mix brings all the flavors together. Now, transfer your mixture into a greased 9x13-inch casserole dish. Spread it evenly for nice cooking. Now, sprinkle the shredded cheddar cheese on top. This adds a creamy layer that melts beautifully. In another bowl, mix the panko breadcrumbs with olive oil. You want the breadcrumbs to be coated well. Then, sprinkle this mixture over the cheese. This gives your casserole a crunchy topping. Bake in the preheated oven for 25-30 minutes. You know it's done when the top is golden and crispy. When you take it out, let it cool for a few minutes. This helps the flavors settle. To ensure even baking, use a glass or ceramic dish. These materials help heat spread evenly. Also, make sure to spread your mixture in an even layer. If the edges cook faster, you may need to rotate the dish halfway through. Keep an eye on the top; if it browns too quickly, cover it with foil. This way, you’ll get a perfectly cooked casserole every time! To make the best creamy casserole, focus on fresh ingredients. Use cooked chicken that is juicy and tender. Add steamed broccoli to get a nice crunch. Opt for high-quality cream of mushroom soup for rich flavor. Don't skip the sour cream; it adds creaminess. Always taste your mix before baking. Adjust the salt and pepper to your liking. One common mistake is overcooking the casserole. Bake it just until it's heated through. If you bake it too long, the chicken can dry out. Another mistake is not mixing well. Ensure all ingredients blend evenly. This helps the flavors combine. Lastly, don’t forget the panko topping. It gives that nice crunch you want! To get that perfect crunch, use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. Coat them with olive oil for extra flavor. Spread them evenly over the cheese. This way, every bite has a satisfying crunch. Bake until the top is golden brown. Watch closely to avoid burning! Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor! Customize Your Veggies: Feel free to swap out the broccoli for other vegetables like spinach, bell peppers, or peas to suit your taste. Make It Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge. Perfectly Crispy Topping: To achieve an even crispier topping, broil the casserole for the last 2-3 minutes of baking, keeping a close eye to prevent burning. {{image_2}} You can change the protein in this casserole easily. Try using turkey or ham instead of chicken. Both meats work well with the creamy sauce. Just shred them and mix them in as you would with chicken. If you want a lighter option, use cooked shrimp. They add a nice twist to the dish. Making a vegetarian version is simple. Replace the chicken with more veggies. You could use mushrooms, bell peppers, or even zucchini. For a filling base, add cooked lentils or chickpeas. They offer protein and texture. This version remains creamy and rich with the same sauce, making it just as satisfying. To change the flavor, swap out the herbs. Instead of thyme and basil, try rosemary and oregano. These herbs add a different taste and aroma. You can also use fresh herbs if you have them. They provide a bright flavor that dried herbs cannot match. Experiment with different combinations to find your favorite blend. To keep your creamy herb chicken casserole fresh, store it in an airtight container. Let it cool to room temperature first. This helps prevent moisture build-up. If you have leftovers, they can last in the fridge for about three to four days. Always label your container with the date. This way, you know when to use it. When you are ready to eat your casserole, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Bake for about 20-25 minutes, or until hot all the way through. You can also reheat individual portions in the microwave. Heat for about 2-3 minutes, checking for warmth. If you want to freeze the casserole, do so before baking. Wrap it tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. It can last in the freezer for up to two months. When you are ready to bake it, thaw it in the fridge overnight. Then, bake it at 350°F (175°C) for 30-40 minutes, until bubbly and golden on top. Yes, you can use leftover chicken. Shredded chicken works best. Just make sure it is cooked. This saves time and adds flavor. Leftover rotisserie chicken is great too! It will make your casserole even more delicious. You can use cream of chicken soup instead. If you want a healthier option, try plain Greek yogurt. You can also make a homemade version. Mix equal parts of cream and sautéed mushrooms for a fresh taste. Each option adds its own flavor to the dish. To make this dish gluten-free, use gluten-free breadcrumbs. You can find them in most stores. Also, check the cream of mushroom soup label to ensure it is gluten-free. With these simple swaps, everyone can enjoy this tasty casserole! In this blog post, we explored the key ingredients and their measurements for a delicious casserole. I shared step-by-step cooking instructions to help you make it just right. We covered tips for a creamy texture and avoiding common mistakes, along with variations to suit your tastes, from protein choices to herbs. Finally, we discussed storage tips and answered common questions. Use this guide to create the perfect casserole every time. Enjoy the process, and remember, cooking is all about experimenting and having fun!

Creamy Herb Chicken Casserole

A delicious and comforting casserole made with shredded chicken, broccoli, rice, and creamy sauce, topped with cheese and crunchy breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup broccoli florets, steamed
  • 1 cup cooked rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, steamed broccoli, cooked rice, cream of mushroom soup, sour cream, garlic powder, onion powder, thyme, basil, salt, and pepper. Mix until well combined.
  • Transfer the mixture into a greased 9x13-inch casserole dish, spreading it evenly.
  • Sprinkle the shredded cheddar cheese over the top of the chicken mixture.
  • In a separate bowl, mix the panko breadcrumbs with olive oil until the breadcrumbs are evenly coated. Sprinkle this mixture over the cheese layer for a crunchy topping.
  • Bake the casserole in the preheated oven for 25-30 minutes, or until heated through and the top is golden and crispy.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor.
Keyword casserole, chicken, creamy, herbs