Creamy Herb Chicken Casserole Easy and Flavorful Meal
Are you looking for a quick, tasty meal that pleases everyone? Look no further! My Creamy Herb Chicken Casserole combines tender chicken, fresh broccoli, and rich flavors for a dish that’s easy to make. In this article, I’ll walk you through simple steps, helpful tips, and fun variations. Get ready to impress your family with this one-pan wonder that’s sure to be a new favorite!
Why I Love This Recipe
- Quick and Easy: This casserole comes together in just 15 minutes of prep time, making it a perfect weeknight meal.
- Comforting Flavors: The combination of creamy mushroom soup, cheddar cheese, and herbs creates a rich and satisfying dish.
- Healthy Ingredients: Packed with chicken and broccoli, it’s a wholesome option that doesn’t compromise on taste.
- Crispy Topping: The panko breadcrumbs add a delightful crunch that contrasts beautifully with the creamy filling.
Ingredients
Here is what you need for the creamy herb chicken casserole:
- 2 cups cooked chicken, shredded into bite-sized pieces
- 1 cup fresh broccoli florets, lightly steamed until vibrant
- 1 cup cooked rice, either white or brown
- 1 can cream of mushroom soup for a rich base
- 1 cup sour cream for added creaminess
- 1 teaspoon garlic powder for depth of flavor
- 1 teaspoon onion powder to enhance sweetness
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried basil for an aromatic touch
- 1 cup shredded cheddar cheese, preferably sharp
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs for a crispy topping
- 2 tablespoons olive oil, to coat the breadcrumbs
- Optional garnish: fresh parsley, finely chopped
Gather these ingredients to make a flavorful and comforting meal. Each one plays a key role in making this dish rich and satisfying. The cream of mushroom soup and sour cream add creaminess, while the herbs give it a lovely aroma. Don’t forget the cheddar for that cheesy goodness!
Step-by-Step Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Preheating is key. It ensures that your casserole cooks evenly. If you skip this step, the dish may not bake well.
Prepare the Chicken Mixture
In a large bowl, mix the shredded chicken, steamed broccoli, and cooked rice. Add the cream of mushroom soup and sour cream. Sprinkle in garlic powder, onion powder, thyme, and basil. Season with salt and pepper. Stir until everything is well combined. This mixture is the heart of your casserole.
Assemble the Casserole
Grease a 9×13-inch casserole dish lightly. Spoon the chicken mixture into the dish. Spread it evenly. This helps it cook uniformly. Next, sprinkle the shredded cheddar cheese over the top. This cheese layer adds flavor and richness.
Prepare the Topping
In a small bowl, mix panko breadcrumbs with olive oil. Stir well. This oil helps the breadcrumbs become crispy. Evenly sprinkle this topping over the cheese layer. This step gives the casserole a crunchy finish.
Bake the Casserole
Place the casserole in the oven. Bake for 25-30 minutes. Look for bubbling edges and a golden top. These signs mean it’s ready.
Cool and Serve
After baking, let the casserole cool for about 5 minutes. This cooling time helps it set. For a nice touch, garnish with finely chopped parsley. This adds color and freshness to your dish. Enjoy every bite!
Tips & Tricks
Choosing the Right Chicken
For this dish, you can use leftover chicken or rotisserie chicken. It saves time and adds great flavor. Shredding chicken is easy. Just use two forks to pull apart the meat into bite-sized pieces. Make sure to remove any bones or skin. If starting with raw chicken, boil it until cooked through, then shred.
Enhancing Flavor
To boost flavor, add fresh herbs like parsley, rosemary, or dill. You can also mix in spices like paprika or cayenne for some heat. A squeeze of lemon juice adds brightness. Experiment with these options to find what you love best.
Ensuring Creaminess
To get the perfect creamy texture, use full-fat sour cream and cream of mushroom soup. Mixing them well ensures a smooth base. If you want it even creamier, add a splash of chicken broth or a bit of cream. Stirring in cheese while mixing helps make it rich and luscious.
Pro Tips
- Cooked Chicken: Using leftover rotisserie chicken can save you time and add extra flavor to your casserole.
- Broccoli Prep: Steaming the broccoli until it’s vibrant ensures it retains its nutrients and bright color in the dish.
- Cheese Choice: Opting for sharp cheddar cheese enhances the flavor profile, making each bite more satisfying.
- Crispy Topping: Coating the panko breadcrumbs with olive oil before baking gives them a delightful crunch that’s irresistible.
Variations
Vegetarian Option
You can make this casserole without meat. For a vegetarian option, use cooked chickpeas or lentils instead of chicken. These add protein and texture. Instead of cream of mushroom soup, use a vegetable cream soup. This keeps the creamy base while adding more flavor.
Different Types of Cheese
Cheddar cheese is great, but you can switch it up. Try mozzarella for a milder taste. If you want a tangy flavor, use feta cheese. You can also mix cheeses for a richer taste. Just remember to keep the total amount the same.
Healthier Swaps
You can lighten up this dish easily. Use low-fat sour cream to cut calories. Brown rice is a good swap for white rice. For gluten-free options, look for gluten-free breadcrumbs. These changes keep the dish tasty while making it a bit healthier.
Storage Info
Refrigeration
To keep your creamy herb chicken casserole fresh, store it in an airtight container. This helps lock in moisture and flavor. Let the casserole cool down before placing it in the fridge. It lasts up to three days. When you’re ready to enjoy it again, simply take it out and reheat.
Freezing Tips
Freezing is a great way to save leftovers for later. First, let the casserole cool completely. Then, cut it into individual portions. Wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. This method avoids freezer burn. You can freeze it for up to three months for best quality.
Reheating Instructions
To reheat, you have a few options. If you use the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20-25 minutes, or until warmed through. If you’re short on time, you can use the microwave. Place a portion on a microwave-safe plate and heat for 1-2 minutes. Stir halfway to ensure even heating. Both methods will help keep the texture and flavor intact.
FAQs
How can I make this casserole ahead of time?
You can prepare this casserole in advance. First, make the chicken mixture and layer it in the dish. Do not add the cheese or breadcrumbs yet. Cover it tightly with plastic wrap and store it in the fridge. You can keep it there for up to two days. When you are ready to bake, add the cheese and breadcrumbs on top. Then bake as directed.
Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great idea! It saves time and effort. The chicken is already cooked, so you just shred it. This adds great flavor and makes the dish even easier to prepare. Plus, rotisserie chicken is juicy and tender, which enhances the casserole’s texture.
What can I serve with creamy herb chicken casserole?
This casserole pairs well with many side dishes. Try serving it with a fresh green salad for a light touch. Garlic bread is also a great choice, adding crunch and flavor. Steamed vegetables like green beans or carrots can round out your meal nicely.
Is it possible to make this casserole dairy-free?
Yes, you can make this casserole dairy-free! Use dairy-free sour cream and a dairy-free cream of mushroom soup. For cheese, try a plant-based cheese or omit it altogether. This way, you can still enjoy the creamy texture without dairy.
This blog post guides you through making a creamy herb chicken casserole. We discussed ingredients like chicken, broccoli, and cheese. I shared step-by-step instructions, tips for flavor, and variations to suit your needs. You can easily store leftovers and reheat them later.
Try this recipe today, and enjoy a tasty, comforting meal with your family. Cooking is fun, and I hope you make this dish your ow
Creamy Herb Chicken Casserole
Ingredients
- 2 cups cooked chicken, shredded into bite-sized pieces
- 1 cup fresh broccoli florets, lightly 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 freshly ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- optional fresh parsley, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a large mixing bowl, thoroughly combine the shredded chicken, steamed broccoli, and cooked rice. Add in the cream of mushroom soup and sour cream, followed by the garlic powder, onion powder, thyme, basil, salt, and pepper. Stir until all ingredients are evenly mixed.
- Lightly grease a 9x13-inch casserole dish with cooking spray or butter, then carefully spoon the chicken mixture into the dish, spreading it out evenly to ensure consistent cooking.
- Evenly sprinkle the shredded cheddar cheese over the top of the chicken mixture, making sure to cover the surface well for melty goodness.
- In a separate small bowl, combine the panko breadcrumbs with the olive oil, stirring until the breadcrumbs are thoroughly coated. Evenly sprinkle this mixture over the layer of cheese for an extra crunchy topping.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the top is a delicious golden brown.
- Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes before serving. For a touch of freshness, garnish with finely chopped parsley if desired.
![- 4 bone-in chicken thighs, skin-on - 2 medium zucchinis, sliced into half-moons - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 4 cloves garlic, minced - 1/4 cup extra virgin olive oil - Juice of 2 fresh lemons - Zest of 1 lemon - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped for garnish Using fresh ingredients makes this dish taste great and healthy. Chicken thighs have good flavor and keep moist while cooking. Zucchini and bell peppers add vitamins and minerals. Cherry tomatoes offer a sweet burst with every bite. Garlic adds depth and may boost your immune system. Olive oil is a healthy fat that helps with heart health. Fresh lemon juice brightens the dish and adds vitamin C. Oregano and paprika bring warmth and nice aroma to the meal. You can swap chicken thighs for chicken breasts if you prefer leaner meat. Use any bell pepper color you like. If you have other veggies on hand, such as carrots or green beans, feel free to add them. For a different flavor, try using lime juice instead of lemon juice. If you don't have fresh garlic, garlic powder works too. You can replace olive oil with avocado oil for a similar taste. Start by making the marinade. In a medium bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper. Whisk this mix until it’s smooth and bright. Next, take your chicken thighs. Place them in a large resealable bag or a shallow dish. Pour half the marinade over the chicken. Make sure each piece gets coated well. Seal the bag or cover the dish. Let it sit in the fridge for at least 30 minutes, or up to 2 hours for extra flavor. While the chicken marinates, preheat your oven to 425°F (220°C). This step is key for perfect roasting. Now, prepare your veggies. In a large bowl, toss together the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and onion wedges. Drizzle the remaining marinade over the veggies. Toss them gently to coat evenly. Once prepped, line a sheet pan with parchment paper. This helps with easy cleanup. Place the marinated chicken in the center of the pan. Surround it with the veggies, spreading them out nicely. Put the sheet pan in the oven. Bake for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should become tender and slightly caramelized. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. If it reads 165°F (75°C), it’s ready. If not, bake a bit longer, checking every few minutes. Once done, take the pan out of the oven. Let it rest for a few minutes. This helps keep the juices in the chicken. Finish with a sprinkle of fresh parsley for color before serving. Enjoy your meal! To get the most flavor, marinate the chicken thighs. Use a mix of lemon juice, zest, garlic, and spices. This mix creates a tasty coating that seeps into the meat. I recommend marinating for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. Always keep the chicken in the fridge while it soaks. This keeps it fresh and safe to eat. Seasoning is key to making your dish pop. Use sea salt and freshly cracked black pepper. They enhance the chicken and veggies. You can also try smoked paprika for warmth and depth. Dried oregano adds a nice herb flavor. Make sure to sprinkle seasonings evenly over everything. Taste as you go to ensure the flavors are just right. Cleanup can be a breeze with parchment paper. Line your sheet pan with it before adding the chicken and veggies. It prevents sticking and makes for easy cleanup. Once the meal is done, just toss the paper away. You can spend more time enjoying your meal, not scrubbing dishes. This little trick saves time and effort in the kitchen. {{image_4}} You can swap chicken thighs for other proteins. Try bone-in chicken breasts or turkey thighs. They will give you a similar juicy flavor and texture. If you want something lighter, go for shrimp or firm tofu. Shrimp cooks fast and adds a sweet touch. Tofu soaks up the lemon flavor well. Make sure to adjust your cooking time based on what protein you choose. Using seasonal veggies makes your dish fresh and vibrant. In the summer, use squash, corn, or eggplant. For fall, add sweet potatoes or Brussels sprouts. Winter calls for hearty greens like kale or root vegetables. You can mix different colors and textures for a fun look. Don’t be afraid to get creative and use what you love! Herbs and spices can really change your dish. For a fresh taste, add thyme or rosemary. If you want a kick, sprinkle in some red pepper flakes. For a bit of sweetness, try adding a dash of cinnamon. Feel free to mix and match spices. Experimenting can lead to unique flavors that you’ll want to make again! For the full recipe, check out the Zesty Sheet Pan Lemon Chicken & Veggie Medley. To store leftovers, let the chicken and veggies cool first. Transfer them to an airtight container. This keeps them fresh and prevents odors. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you’re ready to eat, reheating is simple. Preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 to 20 minutes, or until warmed through. You can also use a microwave. Place the food in a microwave-safe dish, cover loosely, and heat in short bursts. Stir in between to ensure even heating. If you plan to freeze your leftovers, do it as soon as they cool. Place portions in freezer bags or containers. Remove as much air as possible to avoid freezer burn. This dish can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. This method keeps the flavors intact and makes for a quick meal. For more delicious ideas, check out the [Full Recipe]. To make sheet pan lemon chicken and veggies, start by prepping the marinade. Mix olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, salt, and pepper in a bowl. This creates a zesty mix. Next, marinate the chicken thighs in half of this mixture for at least 30 minutes. While the chicken marinates, preheat your oven to 425°F (220°C). Prepare your veggies by mixing zucchini, bell pepper, cherry tomatoes, and red onion in another bowl. Toss them with the leftover marinade. Line a sheet pan with parchment paper for easy cleanup. Place the marinated chicken in the center and surround it with the vegetables. Bake for 30-35 minutes at 425°F until the chicken reaches 165°F (75°C). Let it rest before serving. For the full recipe, check out the complete guide. Yes, you can use boneless chicken for this recipe. Boneless chicken cooks faster than bone-in chicken. Adjust the cooking time to about 20-25 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety. Boneless chicken will soak up the marinade well, giving a great flavor. Many vegetables pair well with lemon chicken. Here are some great options: - Broccoli - Carrots - Asparagus - Bell peppers - Green beans - Brussels sprouts These veggies add color and nutrition to your meal. They also complement the lemon flavor nicely. You can use a mix of your favorites for a colorful dish. You learned how to make a great sheet pan lemon chicken and veggies dish. We covered ingredients, cooking steps, and tips for the best flavor. Remember to try different proteins, veggies, and flavors to mix things up. Storing your leftovers correctly ensures they stay fresh longer. Now, enjoy your tasty meal. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/6619f650-0475-47be-ab23-3ec1a8437763-768x768.webp)
![To make tasty roasted veggie grain bowls, gather these items: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 zucchini, diced into bite-sized pieces - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets, cut into small pieces - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - 1 avocado, halved and sliced - ¼ cup tahini - 2 tablespoons freshly squeezed lemon juice - Fresh herbs (such as parsley or cilantro) for garnish Fresh ingredients make a big difference. Choose bright, firm veggies for the best flavor. Here are some tips to ensure freshness: - Look for vibrant colors: Fresh veggies should be bright and appealing. - Check for firmness: Avoid soft or wrinkled produce. - Buy local when possible: Seasonal veggies taste better and last longer. You can swap some ingredients based on your taste or what you have. Here are easy swaps: - Quinoa: Use farro, rice, or barley instead. - Veggies: Try carrots, asparagus, or sweet potatoes. - Tahini: Substitute with yogurt or nut butter for a different sauce. - Herbs: Use basil, dill, or chives for fresh flavor. Explore these options to make your roasted veggie grain bowls unique! For the complete recipe, check the Full Recipe. Start by preheating your oven to 425°F (220°C). This heat is perfect for roasting. While the oven warms, prepare the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. The quinoa will soak up the broth and become fluffy. After cooking, let it rest for 5 minutes. Fluff it with a fork before serving. While the quinoa cooks, prepare your veggies. Grab a large baking sheet and add the diced zucchini, red bell pepper, halved cherry tomatoes, and broccoli florets. Drizzle 2 tablespoons of olive oil over these veggies. Then, sprinkle 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and freshly cracked black pepper. Mix everything well to coat the veggies. Place the baking sheet in the oven and roast for 20-25 minutes. Halfway through, stir the veggies to ensure even cooking. They are done when tender and slightly caramelized. For the tahini sauce, combine ¼ cup of tahini and 2 tablespoons of freshly squeezed lemon juice in a small bowl. Whisk them together until smooth. Add a pinch of salt for flavor. If the sauce seems too thick, thin it out with a little water. Adjust it until you reach your desired consistency. You can check the [Full Recipe] for more details. When making roasted veggie grain bowls, avoid overcooking your vegetables. They should be tender but not mushy. Also, don't skip the seasoning. A little salt and pepper make a big difference. Lastly, ensure the quinoa is fluffed well after cooking. This helps the grains mix nicely with the veggies. To boost flavor, try marinating the veggies in olive oil and spices before roasting. You can add herbs like thyme or rosemary for a fresh taste. For texture, consider adding nuts or seeds. Toasted sunflower seeds or crunchy almonds add a nice bite. Roasted veggie grain bowls are great for a filling meal. Pair them with a side salad for more greens. You can also add a protein like grilled chicken or chickpeas for extra nutrition. For a wow factor, drizzle more tahini sauce on top or sprinkle with feta cheese. Check out the Full Recipe for more ideas! {{image_4}} You can switch up the grains in your bowl. Try brown rice, farro, or barley. Each grain brings a different taste and texture. Quinoa is great, but experimenting keeps it fun. You can also use millet for a unique twist. These grains offer more fiber and nutrients. Explore different cooking times for each grain to get them just right. Seasonal veggies make your grain bowl fresh and vibrant. In spring, use asparagus and peas. Summer calls for corn and eggplant. Fall brings sweet potatoes and kale. In winter, think about Brussels sprouts and root vegetables. Each season gives you new flavors and colors. Using fresh, local produce can boost taste and nutrition. Toppings can elevate your bowl. Consider adding nuts or seeds for crunch. Roasted chickpeas add protein and flavor. You might also try feta cheese for a salty kick. Fresh herbs like basil or cilantro can brighten the dish. A squeeze of lime or lemon juice adds freshness. For a spicy touch, drizzle hot sauce or sprinkle red pepper flakes. Each addition brings a new layer of flavor to your meal. Check out the Full Recipe for more ideas! To keep your roasted veggie grain bowls fresh, store them in airtight containers. Make sure to let the bowls cool down before sealing them. This helps prevent moisture buildup, which can make your veggies soggy. You can keep them in the fridge for up to four days. When you’re ready to enjoy your leftovers, reheat them gently. Use the microwave for quick heating. Heat in short bursts, stirring in between, to avoid hot spots. You can also warm them in a pan over low heat. Add a splash of water or broth to keep them moist. Meal prepping is a great way to save time. You can make extra quinoa and roast a variety of veggies. Store them separately in the fridge for easy access. This way, you can mix and match different flavors throughout the week. Just assemble the bowls when you're ready to eat. For a detailed recipe, check the Full Recipe for all the steps! Roasted veggie grain bowls are healthy meals filled with grains and vegetables. They combine cooked grains, like quinoa, with roasted veggies. This mix creates a tasty and colorful dish. You get fiber, vitamins, and minerals in every bite. The flavors blend well, making each bowl satisfying and fun to eat. To make roasted veggie grain bowls, follow these steps: 1. Preheat your oven to 425°F (220°C). 2. Cook 1 cup of quinoa in 2 cups of vegetable broth. Let it simmer until fluffy. 3. Prepare your veggies: dice zucchini, red bell pepper, and halve cherry tomatoes. Add broccoli florets. 4. Toss the veggies with olive oil, garlic powder, smoked paprika, salt, and pepper. 5. Roast the veggies for 20-25 minutes until tender and slightly caramelized. 6. Mix tahini with lemon juice, adding water if needed for the right texture. 7. Assemble the bowls with quinoa, roasted veggies, and avocado slices on top. 8. Drizzle with tahini sauce and add fresh herbs for garnish. You can find the full recipe above for more detailed steps. Yes, you can customize this recipe. Use different grains like brown rice or farro. Change the veggies based on what you like or what is in season. You can also add proteins like chickpeas or grilled chicken. Experiment with different sauces or toppings to make the dish your own. This flexibility makes roasted veggie grain bowls perfect for everyone. This blog covered how to make delicious roasted veggie grain bowls. We discussed key ingredients, focusing on freshness and substitutions. I shared step-by-step instructions for prepping, roasting, and creating a tasty tahini sauce. You learned helpful tips to avoid mistakes and enhance flavor. Variations allowed you to experiment with grains and veggies. Lastly, I provided storage tips to keep leftovers fresh. Roasted veggie grain bowls are flexible and fun. You can mix and match to fit your taste. Enjoy experimenting!](https://dishtreats.com/wp-content/uploads/2025/07/945baa8c-ba42-4ceb-8d11-39d9a326283a-768x768.webp)