Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Pat the chicken breast cubes dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. You don't need to cook it through completely at this stage, as it will finish cooking in the oven. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
- Add the chopped yellow onion to the same skillet (add a touch more oil if needed). Cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 cup chopped yellow onion, 2 cloves garlic
- Reduce the heat to low. Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, milk, sour cream, Dijon mustard, smoked paprika, and cayenne pepper (if using). Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until the sauce is smooth and well combined.1 teaspoon salt, 1/2 teaspoon black pepper, 1 (10.5-ounce) can condensed cream of chicken soup, 1 (10.5-ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add 1.5 cups of the shredded cheddar cheese to the sauce, stirring until it’s melted and the sauce is creamy and luscious.2 cups shredded cheddar cheese
- Return the browned chicken cubes to the skillet with the sauce. Stir gently to coat the chicken evenly. If you are making this ahead, this is the point to stop. Transfer the mixture to a freezer-safe or refrigerator-safe baking dish (9x13 inch is ideal).1.5 pounds boneless, skinless chicken breasts
- In a separate small bowl, combine the seasoned breadcrumbs or crushed crackers with the melted butter. Sprinkle this mixture evenly over the chicken and sauce mixture in the baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese.1 cup seasoned breadcrumbs or crushed crackers, 1/4 cup melted butter, 2 cups shredded cheddar cheese
- Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the breadcrumb topping is golden brown. If you assembled this ahead of time and it's cold from the refrigerator, you may need to bake it slightly longer, about 35-40 minutes.
Notes
Store leftovers in the refrigerator for up to 3-4 days. Can be frozen unbaked or baked for longer storage.