Hearty Savory Baked Herb Chicken Casserole for Weeknights (Print Version)

Savory Baked Herb Chicken Casserole: Enjoy tender chicken, fresh herbs, and creamy sauce in this comforting family meal. Your new favorite dinner awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten (can be adapted)

# Ingredients:

→ Main Stars

01 - 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch cubes
02 - 12 oz rotini pasta, cooked al dente

→ Flavor Foundation & Veggies

03 - 1 tbsp olive oil (plus more if needed)
04 - 1 large yellow onion, chopped
05 - 2 carrots, diced small
06 - 2 celery stalks, diced small
07 - 4 cloves garlic, minced
08 - 4 cups low-sodium chicken broth

→ Creamy Goodness

09 - 1/4 cup all-purpose flour
10 - 1.5 cups heavy cream
11 - 1/2 cup grated Parmesan cheese, plus more for topping

→ Herb Powerhouse & Seasoning

12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper, to taste
16 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C), and grab a 9x13 inch baking dish. Give it a quick spray with cooking oil – saves you scrubbing later, trust me. Now, dice your chicken breasts into about 1-inch cubes. You want them pretty uniform so they cook evenly. While you're at it, chop your onion, carrots, and celery into small pieces, and mince that garlic. This is where I usually have all my little prep bowls out, making my counter look like a mad scientist's lab, but it keeps things organized!
02 - Heat a tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Toss in your chicken cubes and cook them until they're lightly browned on all sides, about 5-7 minutes. They don't need to be cooked through, just get some color. Transfer the chicken to a plate for a moment. Now, add a little more oil if needed, then throw in your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and get fragrant. Oh, that smell! It just screams comfort food.
03 - Add the minced garlic to the veggies and cook for another minute until fragrant – don't let it burn, that's a sad smell. Sprinkle in the flour and stir constantly for about 1-2 minutes to cook out that raw flour taste. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring it to a simmer, letting it thicken slightly. Then, pour in the heavy cream and stir in your dried thyme, rosemary, and oregano. Let it bubble gently for a few minutes until it's lovely and thick. Season with salt and pepper to taste here. I always taste it at this stage; it’s critical for a truly savory casserole.
04 - Now for the fun part! Cook your rotini pasta according to package directions, but *only* to al dente – maybe even a minute or two less than recommended. Remember my crunchy pasta disaster? Drain it well. Add the browned chicken back into the pot with the creamy herb sauce and stir in the cooked pasta and about half of your grated Parmesan cheese. Give it a good mix to make sure everything is coated in that glorious sauce. This is where the kitchen starts smelling absolutely divine, honestly, it's my favorite part.
05 - Pour the entire mixture into your prepared 9x13 inch baking dish. Make sure it's spread out evenly. Sprinkle the remaining Parmesan cheese over the top. Sometimes I add a little extra cheese because, well, cheese! Cover the dish loosely with aluminum foil. Pop it into your preheated oven and bake for 20 minutes. The foil helps keep the casserole moist and prevents the top from browning too quickly. You want everything to heat through and meld together beautifully.
06 - After 20 minutes, carefully remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. The sauce should be thick and the chicken fully cooked. If you're unsure, a quick peek at a chicken piece will tell you. Once it's out of the oven, let the casserole rest for about 5-10 minutes. This little break helps the sauce set up and prevents it from being too runny when you scoop it. Garnish with fresh chopped parsley if you're feeling fancy. Then, dish it out and enjoy that incredible Savory Baked Herb Chicken Casserole!

# Notes:

01 - Honestly, don't overcook your pasta before it goes into the oven. It will continue to cook in the casserole, and nobody likes mushy pasta. Aim for slightly under al dente!
02 - For storage, this casserole keeps well for 3-4 days in the fridge. When reheating, add a splash of chicken broth to loosen the sauce.
03 - I've tried swapping chicken for leftover turkey, and it's a fantastic way to use up holiday leftovers – works great!
04 - Serve this with a simple green salad and some crusty garlic bread for a complete, comforting meal that hits all the right notes.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - large oven-safe pot or Dutch oven
03 - whisk
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 480
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 25g

Back