Creamy Baked Chicken Casserole
Tender cubed chicken mixed into a rich egg and sour cream base, topped with onion rings, tomato slices, and melted cheese. A comforting one-dish dinner that bakes up golden and creamy.
Equipment
- 1 Large mixing bowl
- 1 | Whisk or spatula |
- 1 | Baking dish | 9x13 inch
- 1 | Measuring cups and spoons |
- 1 | Knife and cutting board |
Ingredients
- 1.5 | lbs | boneless chicken breast | cubed
- 6 | | large eggs |
- 1 | cup | sour cream |
- 1.5 | cups | shredded mozzarella |
- 1 | tsp | paprika |
- 0.5 | tsp | black pepper |
- 0.5 | tsp | salt |
- 1 | | medium onion | sliced into rings
- 2 | | medium tomatoes | sliced
- 0.5 | cup | grated Parmesan |
Instructions
- Whisk eggs and sour cream together in a large bowl until smooth.
- Stir in paprika, pepper, salt, and most of the mozzarella.
- Fold in the cubed chicken until evenly coated.
- Pour the mixture into a greased baking dish and spread evenly.
- Arrange onion rings over the surface.
- Top with tomato slices in a single layer.
- Sprinkle remaining mozzarella and Parmesan on top.
- Bake at 375°F for 35–40 minutes until set and golden.
- Rest 10 minutes before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or a 325°F oven.
Greek yogurt can replace sour cream for a lighter version.
Let the casserole rest before cutting for cleaner slices.
Reheat gently in the microwave or a 325°F oven.
Greek yogurt can replace sour cream for a lighter version.
Let the casserole rest before cutting for cleaner slices.