Baked Chicken Casserole Recipe

Name: Baked Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breasts, skinless and boneless; 2 tablespoons olive oil, divided; 1 small yellow onion, sliced into thin rings; 1 cup dry white wine; 1 cup fresh button mushrooms, sliced in half; 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1 1/2 cups breadcrumbs; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 1/2 cups swiss cheese, shredded; 1/4 cup fresh parsley, coarsely chopped

Servings: persons

1 1/2 lbs chicken breasts, skinless and boneless
2 tablespoons olive oil, divided
1 small yellow onion, sliced into thin rings
1 cup dry white wine
1 cup fresh button mushrooms, sliced in half
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups breadcrumbs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups swiss cheese, shredded
1/4 cup fresh parsley, coarsely chopped

1
Preheat the oven to 400 degrees F.
2
Thoroughly wash and pat dry chicken with paper towels. Pound flat - 1/2 inch. (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily.).
3
In a large oven-proof skillet, heat 1 tablespoon oil over medium-high heat.
4
Add onions and cook, stirring often, until just starting to soften, about 5 to 7 minutes.
5
Add wine to the skillet and increase heat to high; stir often, until the wine is slightly reduced, about 2 to 4 minutes.
6
Place the chicken and mushrooms on the onions; sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
7
In a small mixing bowl, toss together the bread crumbs, remaining oil, paprika, garlic powder, and onion powder.
8
Spread the bread crumb mixture over the chicken, top with the cheese, and garnish with parsley. Return to oven and continue to bake, uncovered, until the juices run clear, about 12 - 15 minutes more.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs chicken breasts, skinless and boneless, 2 tablespoons olive oil, divided, 1 small yellow onion, sliced into thin rings, 1 cup dry white wine, and more.

Yes, Baked Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions