Cheesy Chicken Casserole (Creamy Baked Chicken Breasts)

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This cheesy chicken casserole starts with seasoned chicken breasts that are lightly floured and browned in butter before they go into the oven. Browning adds more flavor and helps the creamy sauce cling to every piece. If you like this style of chicken, my cast iron skillet chicken breast uses a similar stovetop sear with garlic butter.

The sauce comes together in the same skillet with softened onion, heavy cream, sharp cheddar, and a little Dijon mustard to cut through the richness. You may also like this chicken cordon bleu, which pairs chicken, cheese, and a creamy Dijon-style sauce. Everything finishes together in the baking dish until the chicken is tender and the cheddar on top is melted and bubbling.

Ingredients

For the Chicken

• 6 large boneless, skinless chicken breasts
• 1 tablespoon paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup all-purpose flour, for dredging
• 6 tablespoons butter, divided

For the Creamy Cheddar Sauce

• 1 white onion, finely diced
• 1 can (10.75 ounces) cream of chicken soup
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 cups sharp cheddar cheese, shredded and divided

Instructions

1. Prepare the oven: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Season the chicken: Mix the paprika, salt, black pepper, and garlic powder. Season both sides of the chicken evenly. If the breasts are especially thick, lightly pound the thicker ends so they cook more evenly.
3. Coat with flour: Place the flour in a shallow dish. Lightly dredge each chicken breast, then shake off the excess.
4. Brown the chicken: Melt 4 tablespoons of butter in a large skillet over medium heat. Working in batches, sear the chicken for about 3–4 minutes per side, until golden brown. The chicken does not need to be cooked through. Transfer it to the baking dish.
5. Cook the onion: Remove any blackened flour from the skillet, leaving the browned bits behind. Add the remaining 2 tablespoons butter and the diced onion. Cook for about 5 minutes, until softened.
6. Make the cheddar sauce: Reduce the heat to low. Stir in the cream of chicken soup, heavy cream, and Dijon mustard until smooth. Add 1 cup of the cheddar and stir just until melted. Do not let the sauce boil.
7. Bake: Pour the cheese sauce evenly over the chicken. Bake uncovered for about 25–35 minutes, depending on the thickness of the breasts.
8. Finish with cheese: Sprinkle the remaining 1 cup cheddar over the chicken during the final 10 minutes of baking. Continue cooking until the cheese is melted and bubbling and the thickest part of the chicken reaches 165°F.
9. Rest and serve: Let the chicken rest for about 5 minutes before serving. Spoon the creamy cheddar-onion sauce from the baking dish over each piece.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Tips for the Best Cheesy Chicken Casserole

• Even out thick chicken breasts. If one end is much thicker than the other, lightly pound it so the chicken cooks more evenly.
• Shake off excess flour. A thin coating is enough to help the chicken brown and gives the sauce something to cling to.
• Don’t overcrowd the skillet. Brown the chicken in batches so it sears instead of steaming.
• Keep the heat low when adding cheese. High heat can make cheddar turn oily or grainy. Stir it in just until melted.
• Use freshly shredded cheddar if possible. It usually melts more smoothly than pre-shredded cheese.
• Check the chicken early. Large breasts vary quite a bit in thickness, so start checking the internal temperature around the 25-minute mark. It’s ready at 165°F.

Storage

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3–4 days. Keep some of the cheese sauce with the chicken so it stays moist.

Reheating

For the best texture, cover the chicken loosely and reheat it in a 325°F oven until warmed through. You can also microwave individual portions at reduced power, adding a spoonful of sauce over the chicken first to keep it from drying out.

Freezing

You can freeze the cooked casserole for up to 2 months, although the cream-based sauce may separate slightly once thawed. Freeze individual portions with plenty of sauce, thaw overnight in the refrigerator, and reheat gently.

What to Serve with It

Because the sauce is rich, this casserole works especially well with simple sides such as mashed potatoes, rice, roasted vegetables, steamed broccoli, or a crisp green salad. Mashed potatoes are especially good for catching the extra cheddar sauce.

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