Keto Dinner | Creamy Chicken Casserole

Incredibly delicious and super comforting Chicken Casserole made with wholesome ingredients, from scratch. That’s right this chicken casserole is not only really easy to make there’s no nasty ingredients or canned soup in sight!

Do you ever find yourself craving Thanksgiving dinner? This made-from-scratch chicken casserole delivers all those nostalgic flavors without the hassle of wrestling with a gigantic bird and cooking for days on end!

This easy creamy chicken casserole dish is always a huge hit at our large family gatherings. We have this casserole at most of our family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.

Amazing oven baked chicken casserole recipe! The chicken is marinated, then breaded and sauteed giving the chicken a crispy finish. The chicken is then baked in a creamy chicken sauce. Sauteed mushrooms and bacon top the casserole dish and then the entire casserole is loaded with grated cheese.

Creamy Chicken Casserole

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 - 10 servings

Calories 517 kcal

Ingredients:

• 1/2 tsp. pepper
• 6 cups cooked rice
• 3 to 4 cups chopped cooked chicken
• 2 cups breadcrumbs
• 2 1/2 cups chicken broth
• 1 1/2 cups milk
• 3/4 cup chopped fresh herbs such as parsley, sage, and thyme, plus additional for garnish
• ½ tsp. kosher salt plus additional to taste
• 8 Tbsp. butter divided
• 1 cups chopped yellow onion
• 3 cloves garlic finely chopped
• 1/3 cup all-purpose flour

Instructions:

1. First, Preheat oven to 400°F.
2. Second, Melt 2 tablespoons butter in a Dutch oven over medium heat.
3. Next, Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.
4. Add another 4 tablespoons butter; let met.
5. Stir flour into butter and onions. Cook, stirring, 2 minutes.
6. Whisk in milk and broth until combined.
7. Cook, whisking often, until mixture comes to a simmer and has thickened, about 7 minutes.
8. Remove from heat. Stir in herbs, salt, and pepper.
9. Gently stir in rice and chicken. Taste for seasonings; add salt ¼ teaspoon at a time to reach desired flavor.
10. Transfer to an 11x7-inch casserole dish.
11. In a medium bowl, stir together breadcrumbs and remaining 2 tablespoons butter.
12. Sprinkle breadcrumbs over casserole. Bake until golden and bubbly, about 15 minutes.

Recipe Notes:

• Any type of cooked chicken will work in this recipe; you can use shredded rotisserie chicken from your grocer’s deli, or roast your own.
• To roast your own, drizzle two chicken breasts with olive oil; sprinkle with salt and pepper, and bake at 375°F on a rimmed baking sheet until cooked through, 35 to 40 minutes.
• Use any type of cooked rice you like; just be aware that some brown and wild rice blends contain extra seasoning and salt, so taste the casserole filling before adding more salt.
• Customize the herb blend to suit your taste. I used a blend of ½ cup parsley, 3 tablespoons thyme, and 1 tablespoon sage.
• Not a fan of breadcrumbs? Stir 2 cups crushed crackers with butter and use as a topping instead.

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