Quick Description:
This comforting Creamy Chicken Casserole is a one-pan dish packed with tender chicken, melted cheese, and creamy sauce, making it perfect for a satisfying weeknight dinner. With a perfect balance of vegetables, spices, and creamy goodness, it is an easy-to-make, high-protein meal that delivers flavor in every bite.
Servings & Timing:
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients List
For the Casserole:
- 4 medium chicken breasts, boneless and skinless, cut into cubes
- 1 cup cheddar cheese, shredded (for topping)
- 1 cup mozzarella cheese, shredded (for topping)
- 2 cups cauliflower florets (or any other vegetable of choice like broccoli or zucchini)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream or coconut cream for a dairy-free version
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
For the Sauce:
- 1/4 cup cream cheese, softened
- 2 tablespoons butter
- 1 tablespoon all-purpose flour (or a gluten-free flour blend)
- 1 1/2 cups milk (any milk of choice)
- 1 tablespoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Prep the Chicken and Vegetables
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a light layer of oil.
- Cube the chicken breasts into bite-sized pieces. Season them with salt, pepper, and paprika for flavor.
- Prepare your vegetables. Cut cauliflower (or your choice of vegetable) into small florets and chop the onion and garlic.
Step 2: Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cubed chicken.
- Sauté the chicken pieces for 5-6 minutes or until they are lightly browned and cooked through. Remove from the skillet and set aside.
Step 3: Make the Creamy Sauce
- In the same skillet, add butter and let it melt over medium heat.
- Add chopped onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
- Add flour to the skillet and cook for 1 minute, stirring continuously to make a roux.
- Slowly pour in the milk, stirring constantly to avoid lumps. Add chicken broth and bring to a gentle simmer. Let the sauce thicken for 5–7 minutes.
- Once thickened, add cream cheese, Parmesan cheese, and Dijon mustard. Stir until smooth and creamy. Season with thyme, salt, and pepper.
Step 4: Assemble the Casserole
- In the prepared baking dish, combine the sautéed chicken, cauliflower florets, and the creamy sauce. Stir everything together, ensuring it’s evenly mixed.
- Top the mixture with the shredded cheddar and mozzarella cheeses. Feel free to add more cheese if desired for an extra cheesy topping!
Step 5: Bake
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden brown.
- If you like your cheese extra crispy, broil for 2-3 minutes at the end, watching closely to avoid burning.
Step 6: Serve
- Garnish with fresh parsley and serve immediately with a side of rice, quinoa, or even a fresh salad.
Additional Notes:
Make-Ahead Tip:
- Meal prep: This casserole can be assembled up to a day ahead of time. Cover it tightly and refrigerate. When ready to cook, just bake it as instructed—might need an additional 5-10 minutes depending on the chill.
Storage:
- In the fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven.
- Freezing: This casserole freezes well. Let it cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Substitutions:
- Vegetables: If you don’t like cauliflower, you can substitute with broccoli, zucchini, or even spinach.
- Dairy-Free: Swap out the cream cheese, heavy cream, and cheese for coconut milk, coconut cream, and dairy-free cheese options.
- Low-Carb: For a low-carb version, consider replacing the flour with a low-carb flour like almond flour or coconut flour.
Dietary Info:
- Keto-Friendly: This casserole is low in carbs, especially if you choose to use cauliflower as your vegetable base.
- Gluten-Free: Using a gluten-free flour substitute makes this casserole perfect for those on a gluten-free diet.
- High-Protein: Thanks to the chicken and cheese, this dish is rich in protein, making it a great option for muscle recovery and weight loss.
Recipe Variations & Serving Suggestions:
- Vegetarian Option: Use a hearty vegetable like zucchini, eggplant, or even mushrooms instead of chicken to make this dish vegetarian.
- Spicy Chicken Casserole: Add a chopped jalapeño or hot sauce to the sauce for some extra heat.
- Serve With: This casserole is great with a fresh side salad, garlic bread, or a light veggie stir-fry for a more balanced meal.
FAQs:
Q: Can I use frozen chicken for this recipe?
A: Yes! You can use frozen chicken, but make sure to fully cook it before adding it to the casserole to ensure food safety. You might need to adjust the cooking time slightly.
Q: How can I make this recipe lower in calories?
A: To reduce calories, you can use low-fat cheese and substitute the heavy cream with a lighter alternative, like half-and-half or a plant-based milk.
Q: Can I make this dish ahead of time for a gathering?
A: Absolutely! This casserole is great for meal prep or a potluck. Prepare it a day ahead and simply bake it when you’re ready to serve.
Call-to-Action:
“Looking for a family-friendly, high-protein dish? Try out this creamy chicken casserole tonight and let me know how it turns out! Share your photos with me on social media, or tag someone who would love this creamy, cheesy meal!”
