Description
Chicken Casserole delivers pure comfort straight from grandma’s kitchen to your dinner table. Hearty layers of tender chicken, creamy sauce, and golden breadcrumbs make this classic dish a family favorite that’ll have everyone asking for seconds.
Ingredients
Scale
Main Proteins:
- 2 lbs boneless, skinless chicken breasts
- 1 lb egg noodles
Base Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ¼ cup dry sherry
Seasonings and Extras:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 medium yellow onion
- 2 cloves garlic
- 8 oz cremini mushrooms
- ½ cup grated Parmesan cheese
- 1 tablespoon salt (for pasta water)
- 1 cup panko breadcrumbs
- ¼ cup melted butter
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
Instructions
- Cube 2 lbs of chicken breasts into 1-inch pieces. Coat each piece with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika.
- Heat a skillet to medium-high. Sear chicken pieces in a single layer for 2-3 minutes per side until lightly browned. Transfer chicken to a separate plate.
- Melt 1 tablespoon butter in the same skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened.
- Incorporate minced garlic and cook for 1 minute until fragrant. Add 8 oz sliced mushrooms and cook for 8-10 minutes until moisture evaporates.
- Dust vegetables with ¼ cup flour. Stir constantly for 1-2 minutes to prevent burning.
- Pour 2 cups chicken broth slowly, whisking to prevent lumps. Simmer at medium-low for 5-7 minutes until sauce thickens.
- Stir in 1 cup heavy cream, ½ cup Parmesan, and ¼ cup dry sherry. Season with ¼ teaspoon each of thyme and rosemary.
- Return chicken to skillet. Simmer for 5-10 minutes until chicken is fully cooked.
- Boil a large pot of water with 1 tablespoon salt. Add 1 lb egg noodles and cook for 8-10 minutes until al dente.
- Drain noodles and mix thoroughly with creamy chicken sauce in a large bowl.
- Transfer mixture to a greased 9×13 inch baking dish.
- Mix 1 cup panko breadcrumbs, ¼ cup melted butter, ¼ cup Parmesan, and ¼ teaspoon garlic powder.
- Sprinkle breadcrumb mixture evenly over casserole.
- Preheat oven to 375°F. Bake casserole for 20-25 minutes until topping turns golden and edges bubble.
- Allow casserole to rest for 5-10 minutes before serving.
Notes
- Use chicken thighs instead of breasts for a richer, more tender result when making this casserole.
- Check the chicken’s internal temperature reaches 165°F to ensure it’s completely cooked through before serving.
- Toast the breadcrumbs in a dry skillet before adding to the topping for extra crunch and deeper flavor.
- For a lighter version, substitute half-and-half for heavy cream and use whole wheat egg noodles to boost nutrition.
- Prep Time: 15-20 minutes
- Cook Time: 45-55 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 486 kcal
- Sugar: 2 g
- Sodium: 727 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg