A creamy and delicious chicken bake that combines tender chicken with a rich, cheesy filling, topped with a crunchy layer for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
700 g boneless, skinless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
225 g cream cheese, softened
120 g sour cream
120 g mayonnaise
120 g shredded cheddar cheese
80 g shredded mozzarella cheese
60 ml chicken broth
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp paprika
2 spring onions, finely sliced
80 g shredded cheddar cheese (for topping)
40 g shredded mozzarella cheese (for topping)
30 g grated Parmesan cheese (for topping)
30 g butter, melted
60 g crushed buttery crackers or breadcrumbs
Instructions
Preheat the oven: Heat oven to 190°C. Lightly grease a 23 × 33 cm baking dish.
Prepare the chicken: Season the cooked shredded chicken with salt, pepper, garlic powder, and onion powder. Set aside.
Make the creamy mixture: In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, and chicken broth until smooth.
Add the cheese and seasonings: Stir in the cheddar, mozzarella, garlic, Italian seasoning, paprika, and spring onions.
Combine: Fold the shredded chicken into the creamy mixture until everything is evenly coated.
Transfer to the dish: Spread the mixture evenly into the prepared baking dish.
Add the topping: Sprinkle the cheddar, mozzarella, and Parmesan over the chicken mixture. Combine the melted butter with the crushed crackers or breadcrumbs and sprinkle over the top.
Bake: Bake uncovered for 25–30 minutes, or until hot and bubbling and the top is golden.
Rest and serve: Let the casserole rest for 5–10 minutes before serving. Garnish with extra spring onions if desired.
Notes
Serve with steamed broccoli, roasted vegetables, green salad, mashed potatoes, rice, or garlic bread.