Easy Herb Chicken Casserole
A comforting and versatile casserole combining tender chicken, hearty vegetables, and aromatic herbs in a creamy sauce, baked to perfection.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 cup heavy cream Can be substituted with coconut cream.
- 1 cup chicken broth
- 2 cups mixed vegetables (carrots, peas, corn) Feel free to substitute with any seasonal vegetables.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh herbs (thyme and parsley), chopped
- to taste Salt and pepper Don’t forget to season well.
- 2 cups cooked rice or pasta Use rice for a gluten-free option.
- 1 cup shredded cheese (optional) Cheddar, Mozzarella, or Gouda are great choices.
Instructions
Preparation
- Gather all ingredients on the counter for smooth cooking.
- Shred your cooked chicken if not already done and chop fresh herbs.
Cooking
- In a large bowl, combine shredded chicken, heavy cream, and chicken broth. Stir until smooth.
- Add mixed vegetables, garlic powder, onion powder, fresh herbs, salt, and pepper. Mix well.
- Stir in cooked rice or pasta until fully combined.
- Grease a casserole dish with non-stick spray or olive oil. Pour the mixture into the dish.
- Sprinkle shredded cheese on top if desired.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
For better flavor, consider roasting vegetables before adding them to the dish. Experiment with different herbs and cheeses for a variety of flavors.