Cheesy Chicken Casserole

Name: Cheesy Chicken Casserole
Prep time: 20 min
Cook time: 1 h 8 min
Total time: 1 h 28 min
Yield: 6 serving
Ingredients: 6 large chicken breast; 1 tablespoon paprika; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 cup all-purpose flour; 6 tablespoons butter; 1 white onion; 1 can cream of chicken soup; 1 cup heavy cream; 2 cups cheddar cheese

User Reviews

5

18 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 8 mins
Total Time
1 hr 28 mins
Servings
6
Calories
981 kcal
Course
Main Course, Dinner
Cuisine
American

Cheesy Chicken Casserole

Iris Hanson

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Cheesy Chicken Casserole uses pan-seared flour-coated chicken breasts baked under a creamy cheddar cheese sauce made with onions, cream of chicken soup, and heavy cream. The chicken remains tender beneath a rich, smooth sauce that melts into the shredded sharp cheddar, creating a comforting, hearty entree. The casserole is finished in the oven to meld flavors and achieve a bubbling cheese topping.

Description

This casserole begins by seasoning chicken breasts with paprika, salt, pepper, and garlic powder, then coating them evenly with flour. After searing in butter until browned and slightly crispy, the chicken is arranged in a baking dish. A sauce is prepared in the same skillet by sautéing diced onions, then combining cream of chicken soup, heavy cream, and shredded cheddar cheese, which melts into a creamy, flavorful mixture.

The cheese sauce is poured over the chicken breasts, and the dish is baked in a moderate oven until the chicken finishes cooking and the sauce thickens. The flour coating helps develop a light crust and aids in sauce adherence. The combination of sharp cheddar cheese and creamy soup base results in a savory, rich texture that contrasts nicely with the chicken's firm meat.

This casserole serves well as a main dish accompanied by sides like steamed vegetables or rice, making a filling meal. The method allows partial finishing of the chicken on stove and completes cooking during baking to keep the breasts moist.

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Ingredients

Servings

Chicken

6 large chicken breast boneless, skinless
1 tablespoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
6 tablespoons butter divided

Cheese Sauce

1 white onion finely diced
1 can cream of chicken soup 10.75 ounces
1 cup heavy cream
2 cups cheddar cheese shredded and divided, sharp

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Instructions

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Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Chicken

In a small bowl combine paprika, salt, pepper, and garlic powder.
Sprinkle seasoning mixture on both sides of the chicken breasts. Rub the mixture into each to ensure the chicken is evenly coated.
Dredge the seasoned chicken in the flour, making sure to cover all sides, and set aside.
In a large skillet over medium heat, melt 4 tablespoons of butter.
Working in batches, add the chicken breasts to the pan. Cook 4 minutes on each side (or until browned and crispy). They might not be cooked through at this point.
Add chicken to the prepared baking dish.

Cheese Sauce

To the same skillet (remove any burnt bits) add diced onion and the remaining 2 tablespoons of butter. Saute for 5-8 minutes, or until translucent.
Add the cream of chicken, heavy cream, and 1 cup of shredded cheese.
Whisk to combine into a sauce.

Assembly

Pour the sauce over the chicken.
Bake for 40 minutes. (Cooking time could vary, depending on the size of the chicken breasts.)
Add remaining shredded cheese and cook 20 more minutes or until cheese is hot and bubbly and chicken is cooked through. Chicken is done when its internal temperature is 165°F.