Midgnight Garden Chicken Casserole

Transform your dinner table into an enchanting feast with this Midnight Garden Chicken Casserole, a hearty and wholesome dish brimming with comfort and flavor! This recipe combines tender, golden-seared chicken breasts with a medley of garden-fresh vegetables like zucchini, carrots, and onions, all enveloped in a luxuriously creamy Parmesan and cheddar cheese sauce. Topped with herbed, golden-crisp breadcrumbs, this casserole not only delivers irresistible texture but also fills your kitchen with a tempting aroma. Perfect for a cozy family dinner or an impressive potluck dish, this casserole is ready in just one hour and is certain to become a weeknight favorite. Serve warm with a side of crusty bread or a vibrant green salad for an unforgettable meal!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 large carrot, thinly sliced
• 1 medium zucchini, thinly sliced
• 2 pieces garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1.5 cups chicken broth
• 0.75 cups heavy cream
• 0.5 cups Parmesan cheese, grated
• 1 cup sharp cheddar cheese, shredded
• 1 teaspoon Italian seasoning
• 0.5 cups breadcrumbs
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.

Step 4

In the same skillet, add the remaining olive oil and unsalted butter. Sauté the diced onion and sliced carrot for about 3 minutes until softened.

Step 5

Add the zucchini slices and minced garlic. Cook for another 2 minutes, stirring occasionally.

Step 6

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Step 7

Gradually pour in the chicken broth while stirring, ensuring no lumps form. Cook until slightly thickened, about 2-3 minutes.

Step 8

Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 1 minute until smooth and creamy. Taste and adjust salt and pepper as needed.

Step 9

Transfer the vegetable and sauce mixture to a 9x13-inch casserole dish.

Step 10

Slice the seared chicken breasts into bite-sized pieces and layer them evenly over the vegetable mixture.

Step 11

Sprinkle the shredded cheddar cheese evenly over the chicken.

Step 12

In a small bowl, mix the breadcrumbs with chopped parsley and a drizzle of olive oil. Sprinkle this mixture over the cheese layer.

Step 13

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

Step 14

Remove from the oven and let cool for 5 minutes before serving.

Step 15

Garnish with extra parsley if desired and serve warm.

Nutrition Facts

Serving size	(1514.7g)

Amount per serving	% Daily Value*
Calories	2451.3

Total Fat 172.7g	0%
Saturated Fat 89.3g	0%
Polyunsaturated Fat 3.8g
Cholesterol 608.4mg	0%
Sodium 6399.9mg	0%
Total Carbohydrate 94.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 19.8g
Protein 131.7g	0%

Vitamin D 24IU	0%
Calcium 1495.0mg	0%
Iron 9.2mg	0%
Potassium 2362.3mg	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: 63.2%

Protein: 21.4%

Carbs: 15.3%