Creamy 20-Minute Chicken Casserole Recipe (or Turkey!) Is Delightful by Donna John

Casseroles Poultry Dinner
4 months ago

Creamy 20-Minute Chicken Casserole Recipe (or Turkey!) Is Delightful

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. One bite will have you hooked!

Zucchini, fresh corn off the cob, garlic and grape tomatoes are cooked in a skillet until soft and golden. Cream, cooked chicken, dill-flavored Harvarti cheese and fresh thyme join in until you have a creamy, tasty combination of flavors. A topping of panko and lemon zest is sprinkled on and then the casserole gets a quick trip under the boiler until golden brown. So easy!

This chicken casserole recipe is a complete meal, but you could add a fresh garden salad.

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

Total Time: 20 minutes
Servings: 4

Ingredients

Topping

Filling

  • 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

Helpful Products

Recipe Notes

  • Not a fan of tomatoes? Substitute red bell pepper, mushrooms, broccoli or your favorite vegetable.
  • If you don't have leftover cooked chicken, you could brown about half a pound of ground chicken and use that instead.
  • If you can't find dill Havarti, use your favorite cheese.

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.

Nutrition Facts Per Serving

Calories: 598

Total Fat: 41g

Saturated Fat: 19.8g

Cholesterol: 151mg

Sodium: 282mg

Total Carbohydrate: 28.2g

Dietary Fiber: 3.6g

Total Sugars: 6.6g

Protein: 32.4g

Vitamin D: 0mcg

Calcium: 275mg

Iron: 2mg

Potassium: 455mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Julie Rose
That looks SO good! 😋
Elisa Schmitz
OMG, Donna John , my mouth is watering. This look delish!
Mactuffi
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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