Description
A comforting, creamy chicken casserole infused with bright lemon and fresh herbs—perfect for a cozy family dinner.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 2 Tbsp olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup chicken broth
- 1 cup heavy cream or half‑and‑half
- 2 Tbsp all‑purpose flour
- Zest and juice of 1 lemon
- 1 Tbsp Dijon mustard
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp dried parsley (or 1 Tbsp fresh)
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or Swiss cheese
- 2 Tbsp breadcrumbs (optional topping)
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×9‑inch or similar baking dish.
- In a skillet over medium‑high heat, warm olive oil. Add chicken seasoned with salt and pepper and cook until lightly browned, about 4–5 minutes. Transfer to dish.
- In the same skillet, sauté onion and mushrooms (if using) until softened, about 3–4 minutes. Add garlic and cook 1 minute.
- Stir in flour and cook 1 minute more to form a roux.
- Slowly whisk in chicken broth, scraping up browned bits. Add cream, lemon zest and juice, Dijon mustard, thyme, parsley, and season with salt and pepper. Simmer until thickened, about 3–4 minutes.
- Pour the creamy sauce over the chicken in the baking dish, stirring gently to combine.
- Sprinkle cheese evenly on top. If using, sprinkle breadcrumbs over cheese for extra crunch.
- Bake uncovered for 20–25 minutes, until bubbly and cheese is melted and golden.
- Remove and let rest 5 minutes before serving. Garnish with fresh parsley or thyme if desired.
Notes
- Use half‑and‑half or milk for a lighter sauce.
- Swap in asparagus or peas for more veggies.
- Make ahead: assemble but don’t bake, cover and refrigerate up to 24 hrs; bake when ready.
- Freeze unbaked casserole (hold off cheese); thaw overnight and bake as directed.
- Serve over rice, pasta, or with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg