This “Creamy Cheesy Baked Chicken Casserole” is the epitome of comfort food, featuring tender chicken breasts swimming in a rich, velvety cheese sauce, all baked to golden, bubbly perfection. The dish showcases plump chicken pieces generously coated and embraced by a luxurious, creamy, and visibly melted cheese layer, lightly browned on top from baking. The vibrant green specks of what appear to be fresh herbs, like parsley or chives, sprinkled over the top add a touch of freshness and visual appeal to the hearty, savory ensemble. This casserole is remarkably easy to prepare, making it an ideal weeknight dinner solution or a crowd-pleasing dish for gatherings. Its robust flavors and satisfying texture make it a favorite for all ages, perfect for serving over rice, pasta, or with a simple side of steamed vegetables or a fresh salad. The simplicity of ingredients combined with the rich outcome ensures a delightful culinary experience that looks as good as it tastes.
Ingredients:
For the Chicken:
- 6 boneless, skinless chicken breasts (about 2-2.5 lbs total), pounded to an even thickness of about ¾ inch (this helps them cook evenly and tenderly)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (for color and mild flavor)
For the Creamy Cheese Sauce:
- 4 tablespoons unsalted butter
- ½ cup (75g) finely diced yellow onion (about half a small onion)
- 2 cloves garlic, minced
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) whole milk, warmed slightly
- 1 cup (240ml) chicken broth (low sodium preferred)
- 1 teaspoon Dijon mustard (optional, for a subtle tangy kick)
- ½ teaspoon salt (adjust to taste after cheese is added)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (for depth of flavor in the sauce)
- 2 ½ cups (about 10 oz) shredded cheese blend (a mix of cheddar, Monterey Jack, and mozzarella works beautifully for melt and flavor, as seen in the image)
- Optional: 2-4 tablespoons grated Parmesan cheese (for extra savory notes on top)
For Garnish (Optional):
- 2 tablespoons fresh parsley, finely chopped or chives, finely chopped
Equipment:
- 9×13 inch (23×33 cm) baking dish or a similar size oven-safe casserole dish
- Large skillet or oven-safe pan (for searing chicken)
- Medium saucepan (for preparing the cheese sauce)
- Whisk
- Tongs
- Meat mallet or rolling pin (for pounding chicken)
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Chicken
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or a rolling pin, pound them to an even thickness of about ¾ inch. This ensures quick and even cooking.
- Season Chicken: Season both sides of the pounded chicken breasts evenly with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts in a single layer. Do not overcrowd the pan; sear in batches if necessary. Sear for 2-3 minutes per side, just until lightly golden brown. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the oven. Transfer the seared chicken to the prepared 9×13 inch baking dish, arranging them in a single layer.
Part 2: Prepare the Creamy Cheese Sauce
- Melt Butter and Sauté Aromatics: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Make a Roux: Sprinkle the ¼ cup of all-purpose flour over the sautéed onions and garlic. Whisk constantly for 1-2 minutes, allowing the flour to cook and form a roux. This will thicken your sauce.
- Whisk in Liquids: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Once all the milk is incorporated and the mixture is smooth, slowly whisk in the chicken broth. Continue whisking as the sauce begins to thicken, typically within 3-5 minutes.
- Season and Add Cheese: Remove the saucepan from the heat. Stir in the 1 teaspoon of Dijon mustard (if using), ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika. Gradually add the 2 ½ cups of shredded cheese blend, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust salt and pepper if needed. The sauce should be rich and flavorful.
Part 3: Assemble and Bake the Casserole
- Pour Sauce over Chicken: Carefully pour the creamy cheese sauce evenly over the seared chicken breasts in the baking dish. Ensure all chicken pieces are well covered in the sauce.
- Optional Parmesan Topping: If using, sprinkle the grated Parmesan cheese over the top of the casserole. This will contribute to a beautifully golden and crispy cheese crust.
- Bake: Transfer the baking dish to the preheated oven. Bake for 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbly and the cheese on top is golden brown and slightly caramelized. The exact baking time will depend on the thickness of your chicken breasts and how much they cooked during searing.
- Rest: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This resting period allows the juices in the chicken to redistribute and the sauce to slightly set, making it easier to serve.
Part 4: Serve and Garnish
- Garnish: Just before serving, sprinkle generously with fresh chopped parsley or chives for a pop of color and fresh flavor.
- Serve: Serve the Creamy Cheesy Baked Chicken Casserole hot. It pairs wonderfully with:
- Fluffy white rice or brown rice
- Pasta (e.g., egg noodles, fettuccine)
- Mashed potatoes
- Steamed green beans or broccoli
- A simple side salad to cut through the richness
Tips for Success:
- Evenly Pounded Chicken: Pounding the chicken to an even thickness is crucial for consistent cooking. Otherwise, some parts might be dry while others are still undercooked.
- Warmed Milk: Using slightly warmed milk for the cheese sauce helps prevent the sauce from becoming lumpy and ensures a smoother consistency when adding it to the roux.
- Freshly Grated Cheese: Whenever possible, grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy and less smooth. The melty, bubbly cheese in the image suggests freshly grated cheese.
- Don’t Overcook: Overcooked chicken can be dry. Keep an eye on the internal temperature to ensure it reaches 165°F (74°C) and no more. The searing step helps get a nice color, so the remaining baking time is primarily for cooking through and bubbling the cheese.
- Batch Cooking and Freezing: This casserole can be assembled ahead of time (without baking) and refrigerated for up to 24 hours. Cover tightly. You may need to add 10-15 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well; bake it first, let it cool completely, then cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently in the oven.
- Customization:
- Add sautéed mushrooms, spinach (ensure water is squeezed out), or bell peppers to the sauce for added vegetables.
- For a smoky flavor, a pinch of smoked paprika in the sauce (as included in the recipe) makes a difference.
- Experiment with different cheese blends like Gruyere, fontina, or even a little cream cheese for extra tanginess in the sauce.
- Savory Dish: This Creamy Cheesy Baked Chicken Casserole is a savory main dish. It is distinct from sweet dishes like Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Peanut Butter Chocolate Truffles, Toffee Candy Bar Dessert, No-Bake Chocolate Eclair Cake, Cinnamon Swirl Apple Loaf Cake, Fresh Strawberry Pie, Southern-Style Peach Cobbler, Southern-Style Blackberry Cobbler, No-Bake Cherry Cheesecake Lasagna, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, Yogurt Cake, Classic Homemade Pancakes, or the chocolate truffle cake. It is grouped with other savory recipes such as Sticky Honey Garlic BBQ Ribs, Cheesy Biscuit Bake with Pepper Topping, Irresistible Marinated Feta Cheese, Savory Sheet Pan Egg Muffins, Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, a basic loaf of bread, Southern-Style Fried Green Tomatoes, Crispy Fried Cauliflower, Southern-Style Popcorn Chicken Tenders, Perfect Hard-Boiled Eggs, and Savory Sausage and Cheese Breakfast Casserole.