A comforting and easy chicken casserole recipe perfectly portioned for one. This dish combines tender chicken, vegetables, and a creamy sauce baked to golden perfection.
1 boneless, skinless chicken breast (about 6 ounces), cut into bite-sized pieces
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup sliced mushrooms
1 tablespoon olive oil
1/2 cup cooked white rice
1/2 cup chicken broth
1/4 cup heavy cream
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt to taste
Black pepper to taste
1/4 cup shredded cheddar cheese
1 tablespoon breadcrumbs
Preheat the oven to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat.
Add chopped onion, celery, carrot, and mushrooms to the skillet and sauté for 5 minutes until softened.
Add the chicken pieces to the skillet and cook for 5-7 minutes until the chicken is no longer pink inside.
Stir in the chicken broth, heavy cream, dried thyme, garlic powder, salt, and black pepper.
Simmer the mixture for 3 minutes to allow the sauce to thicken slightly.
Remove the skillet from heat and stir in the cooked white rice until evenly combined.
Transfer the mixture to a small oven-safe casserole dish.
Sprinkle shredded cheddar cheese and breadcrumbs evenly over the top.
Bake in the preheated oven for 20 minutes until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving.