Description
A warm, comforting casserole perfect for cozy family dinners or casual gatherings. This dish combines tender chicken, colorful vegetables, and a rich, creamy sauce, all topped with a golden, crunchy breadcrumb layer. Inspired by traditional one-dish meals, it’s easy to prepare, versatile, and full of flavor.
Ingredients
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4 boneless, skinless chicken breasts, cut into bite-sized pieces
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2 cups broccoli florets
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1 cup sliced carrots
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1 cup diced bell peppers (red, yellow, or orange)
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1 medium zucchini, sliced
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 cup heavy cream
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1 cup milk
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1 tablespoon butter
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2 tablespoons all-purpose flour
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1 teaspoon Dijon mustard
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried basil
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1 cup shredded cheddar cheese (optional)
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½ cup breadcrumbs or panko
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2 tablespoons melted butter
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2 tablespoons grated Parmesan cheese
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1 teaspoon dried parsley
Instructions
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Preheat your oven to 375°F (190°C). Pat the chicken dry, season with salt, pepper, paprika, and thyme. Heat olive oil in a skillet over medium heat and brown the chicken for 4-5 minutes without cooking through. Remove and set aside.
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In the same skillet, sauté onion, garlic, and carrots for 3-4 minutes. Add bell peppers, broccoli, and zucchini, cooking another 3 minutes until vegetables are slightly tender but crisp.
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking continuously. Stir in Dijon mustard, garlic powder, onion powder, dried basil, salt, and pepper. Cook until slightly thickened, then stir in cheddar cheese if using.
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Return chicken to the skillet with vegetables. Pour the creamy sauce over the mixture and gently stir to coat. Adjust seasoning as needed.
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In a small bowl, combine breadcrumbs, melted butter, Parmesan, and dried parsley. Sprinkle evenly over the chicken and vegetable mixture.
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Transfer everything into a greased 9×13-inch baking dish. Bake for 25-30 minutes until topping is golden and sauce is bubbling. Optional: broil 2-3 minutes for extra crispiness. Let rest for 5 minutes before serving.
Notes
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Use fresh vegetables for the best texture, but frozen can work in a pinch.
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Chicken thighs can be substituted for a juicier option.
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Assemble a day ahead and refrigerate; bake when ready.
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For extra crunch, mix crushed cornflakes or crackers into the breadcrumb topping.
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Customize with different cheeses or spices to suit your taste.