20-Minute Creamy One-Pan Chicken Casserole Recipe Raises the Bar by Donna John

Casseroles Poultry Dinner
6 months ago
20-Minute Creamy One-Pan Chicken Casserole Recipe Raises the Bar

Creamy and popping with flavor, this easy chicken casserole recipe is ready in about 20 minutes. With fresh thyme, dill Havarti cheese and a crunchy lemony topping, it's a little fancier than most chicken casserole recipes

Not a fan of tomatoes? Substitute red bell pepper, mushrooms, broccoli or your favorite vegetable.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes

Total Time: 20 minutes
Servings: 4




  • 1 tablespoon olive oil
  • 2 ears corn on the cob, shucked 
  • 1 zucchini, sliced
  • 1 cup grape or cherry tomatoes 
  • 3 cloves garlic, chopped
  • 2 cups whipping cream, heavy cream or milk of choice
  • 2 cups shredded, cooked leftover chicken (can use rotisserie chicken)
  • 1 cup shredded dill Havarti cheese
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

Here's how to make it: 

1. Cut the kernels off the corn cobs. Run the back of your knife down the bare cobs to release as much corn milk as possible. Heat 1 tablespoon of olive oil in an  ovenproof skillet. Add the zucchini and cook until it begins to lightly brown.

2. Add the corn, tomatoes and garlic. Season with salt and pepper, to taste. Cook, stirring, about 2 minutes.

3. Add the cream and cook until it begins to slightly thicken, about 3 minutes. Season with salt and pepper, to taste.

4. Turn off the heat and add the chicken, Havarti cheese and thyme. Mix well.

5. Combine the panko, olive oil and lemon zest in a bowl.

6. Sprinkle the topping over the casserole. Pop it under the broiler for a couple of minutes to brown the top. Serve.

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Julie Rose
That looks SO good! 😋
Elisa Schmitz, 30Seconds
OMG, Donna John , my mouth is watering. This look delish!
Simply amazing.
I like using half n half. Delicious
Donna John
Good idea. Glad you enjoyed the recipe! I need to make this again soon.
Nan Chul Shin
Thanks for sharing this recipe.
Priscilla Berry
It is easier to "milk" the corn while the kernels are still on the cob.
Use a thin, sharp knife to slit the on-cob corn kernels through the center of each kernel. Use the back of the knife to scrap the milk from the broken kernels by running the knife back down the cob corn rows. Catch milk in a bowl.
You can then either cut the broken kernels from the cob or use another ear or two of corn and cut the whole kernels from that cob and add to the recipe.

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