The Best Chicken Casserole Recipe You NEED to Try

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat 1 tablespoon oil in a pan over medium heat.

Add 1 large diced onion to the pan and cook until softened and slightly colored.

Add chicken breasts to the pan after the onions have cooked a bit.

In a separate pot, bring 2 cups of water to a boil.

Add 2 cups of Normandy Style vegetable blend to the boiling water and let soften.

Once the onions are sweated, add the chicken to the pan and let it brown.

Fill the pan with water until it covers the chicken and let it boil for about an hour to soften the chicken for shredding.

After an hour, check the chicken with a fork; if it separates easily, it's ready to shred.

Remove the chicken and onions from the water, saving the broth for later use.

Shred the chicken using two forks.

In a bowl, mix together 8 oz softened Philadelphia Cream Cheese, 2 cups milk, and 2 cups sharp cheddar cheese until smooth.

Add 1/2 teaspoon ginger, 1/2 teaspoon basil, 1/2 teaspoon parsley, 1 teaspoon crushed rosemary, and salt and pepper to taste to the cheese mixture and mix well.

Combine the shredded chicken, softened vegetable medley, and cheese mixture in a large bowl and mix thoroughly.

Preheat the oven to 350°F (175°C).

Transfer the mixture to a 9x11 casserole dish and spread evenly.

Sprinkle the remaining 2 cups of sharp cheddar cheese over the top of the casserole.

Bake in the oven for 30-35 minutes until the cheese is melted and slightly browned.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens