Diana's Chicken Casserole

Discover comfort food at its finest with Diana's Chicken Casserole, a wholesome, one-dish meal that’s perfect for busy weeknights or cozy family dinners. This hearty casserole combines tender, seasoned chicken breast, creamy mushroom sauce, fluffy rice, and vibrant mixed vegetables, all layered under a blanket of melted cheddar cheese and crispy panko breadcrumbs. The easy-to-follow recipe features a quick homemade sauce made with chicken broth, heavy cream, and cream of mushroom soup, creating a rich, satisfying flavor in every bite. Ready in just about an hour, this crowd-pleasing dish delivers the perfect balance of savory goodness and textural contrast. Whether you're a casserole enthusiast or just craving something classic and comforting, this dish will become a beloved staple in your recipe collection.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 cup mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1.5 cups chicken broth
• 0.5 cup heavy cream
• 1 can (10.5 oz) cream of mushroom soup
• 1.5 cups frozen mixed vegetables
• 3 cups cooked rice
• 1 cup shredded cheddar cheese
• 0.5 cup panko breadcrumbs
• 1 tablespoon olive oil or melted butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

Season the chicken breasts with salt, black pepper, and garlic powder.

Step 3

Heat 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken on both sides until golden, about 3-4 minutes per side. Remove and set aside.

Step 4

In the same skillet, add the onion and mushrooms. Sauté until softened, about 4-5 minutes.

Step 5

Sprinkle the flour over the vegetables, stirring constantly. Cook for 1 minute to remove the raw taste of the flour.

Step 6

Gradually pour in the chicken broth, whisking, until the mixture starts to thicken. Stir in the heavy cream and cream of mushroom soup until smooth.

Step 7

Add the frozen mixed vegetables and cooked rice to the skillet. Mix well to combine, then remove from heat.

Step 8

Slice the seared chicken into bite-sized pieces and stir them into the rice and vegetable mixture. Transfer everything to the prepared casserole dish and spread evenly.

Step 9

Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 10

In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil or melted butter. Spread the breadcrumbs over the cheese layer.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.

Step 12

Allow the casserole to cool for 5-7 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2744.2g)

Amount per serving	% Daily Value*
Calories	3695.9

Total Fat 153.0g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 5.2g
Cholesterol 910.7mg	0%
Sodium 5996.5mg	0%
Total Carbohydrate 270.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 29.2g
Protein 288.4g	0%

Vitamin D 110.8IU	0%
Calcium 1325.9mg	0%
Iron 19.7mg	0%
Potassium 3802.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 31.9%

Carbs: 29.9%