Do you ever crave a comforting and flavorful dish, but don't have time to spend all day in the kitchen? Let me introduce you to this Chicken Herb Casserole! This herb packed chicken is so delicious and is an easy weeknight dinner! You just need a little prep time as it bakes for an hour. However, it is SO EASY and flavorful...you will love it! I serve it with rice and the sauce on top is delicious! It is also great with egg noodles.
This recipe is a great family recipe that you will put in your monthly rotation!
Do you need other chicken recipes? Try my Fiesta Skillet Chicken or my Lemon and Thyme Chicken.
Ingredients
- chicken breasts
- butter
- salt and pepper
- granulated garlic
- cream of celery
- white wine
- dry thyme
- tarragon
- parsley
- rosemary
- cajun seasoning
Instructions
Seasoning is key! To start, gently flatten the chicken breasts so they’re all about the same thickness — this helps them cook evenly. While your butter is melting in a skillet, go ahead and season the chicken well. Next, lightly brown the breasts on both sides until golden. Once they’re browned, transfer them to a casserole dish. From there, simply add the remaining ingredients as directed in the recipe. Finally, pour the rich, flavorful sauce over the chicken and bake. As it cooks, your kitchen will fill with the most divine aroma!
Substitutions
- Soup - if you do not like cream of celery, cream of chicken or mushroom both work very well!
- Herbs - I use dry in this recipe, but fresh can be substituted just increase the amounts accordingly.
Equipment
A heavy meat mallet is great for this recipe as you want your chicken the same thickness. A heavy bottom skillet is a key to browning the chicken. Remember the casserole dish will also be your serving dish....so if serving guests choose this dish carefully! Here is a LINK to some of my favorite kitchen tools!
More Chicken Recipes to Try
More Main Dishes
Chicken Herb Casserole
Ingredients
- 6 chicken boneless breast halves
- salt and pepper to taste
- ½ teaspoon granulated garlic
- ¼ cup butter
- 10.5 ounce can condensed cream of celery soup
- ¾ cup dry white wine may substitute chicken stock
- ¼ teaspoon thyme crushed
- 1 teaspoon dried parsley flakes
- ¼ teaspoon tarragon
- ¼ teaspoon rosemary crumbled
- ¼ teaspoon pepper
- Optional 6-8 oz sliced mushrooms
Instructions
- Lightly season chicken with salt and pepper and garlic. Melt butter in a skillet and brown chicken slowly in.
- Arrange browned chicken in a baking dish. To the drippings in the skillet add the soup; stir to blend. Slowly add dry white wine, stirring until sooth.
- Add remaining ingredients and heat to boiling.
- Pour sauce over the chicken and cover dish with foil.
- Bake at 350° for 20 minutes. Remove foil and continue baking for 30 minutes or until tender.
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