Creamy Marry Me Chicken Casserole

Name: Creamy Marry Me Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 pieces Chicken Breast (4 large boneless, skinless chicken breasts (approximately 8 ounces each)); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); 0 pieces Table Salt (salt (to taste)); 0 pieces Black Pepper (freshly cracked black pepper (to taste)); ½ cup Heavy Cream (½ cup heavy whipping cream (at room temperature)); ½ cup Chicken Stock (½ cup chicken stock); ½ tsp Red Pepper Flakes (½ teaspoon crushed red pepper flakes); 1 tbsp All-Purpose Flour (1 tablespoon all-purpose flour); ½ cup Parmesan Cheese (¼ cup grated fresh parmesan (at room temperature) + ¼ cup grated fresh parmesan (at room temperature)); ¼ cup Sun-dried Tomatoes (¼ cup julienned sun-dried tomatoes (packed in oil)); 0 pieces Basil (chiffonaded fresh basil)

Creamy Marry Me Chicken Casserole - Main Course (American)

45 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 8 servings

Chicken Breast4 pieces · 4 large boneless, skinless chicken breasts (approximately 8 ounces each)
Garlic Powder1 tsp · 1 teaspoon garlic powder
Italian Seasoning1 tsp · 1 teaspoon Italian seasoning
Table Salt0 pieces · salt (to taste)
Black Pepper0 pieces · freshly cracked black pepper (to taste)
Heavy Cream½ cup · ½ cup heavy whipping cream (at room temperature)
Chicken Stock½ cup · ½ cup chicken stock
Red Pepper Flakes½ tsp · ½ teaspoon crushed red pepper flakes
All-Purpose Flour1 tbsp · 1 tablespoon all-purpose flour
Parmesan Cheese½ cup · ¼ cup grated fresh parmesan (at room temperature) + ¼ cup grated fresh parmesan (at room temperature)
Sun-dried Tomatoes¼ cup · ¼ cup julienned sun-dried tomatoes (packed in oil)
Basil0 pieces · chiffonaded fresh basil

Make it mine in the app

Steps

1Preheat oven to 400° Fahrenheit. Lightly spray 9x13 baking dish with neutral-flavored cooking spray, covering bottom and sides of dish completely.
2Place 4 large boneless, skinless chicken breasts in baking dish. Note: if chicken breasts are very large or thick, first place chicken breasts on cutting board. Trim chicken breasts, then pound each chicken breast until evenly thin, making sure all chicken breasts are same size and thickness. Alternately, use sharp knife to halve chicken breasts horizontally, creating thin cutlets.
3Sprinkle 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, plenty of salt, and plenty of freshly cracked black pepper over chicken breasts in baking dish, covering chicken breasts evenly. If desired, flip chicken breasts over and repeat seasoning on other side. Set baking dish aside.
4Add ½ cup heavy whipping cream, ½ cup chicken stock, ½ teaspoon crushed red pepper flakes, and 1 tablespoon all-purpose flour to large mixing bowl. Whisk ingredients together until fully incorporated, with no clumps of flour remaining.
5When flour is fully incorporated, add ¼ cup grated fresh parmesan to bowl. Whisk until parmesan is fully incorporated.
6Pour cream mixture into baking dish, covering and surrounding chicken breasts.
7Spread ¼ cup julienned sun-dried tomatoes evenly over tops of chicken breasts.
8Sprinkle ¼ cup grated fresh parmesan evenly over tops of chicken breasts.
9Place baking dish in preheated oven. Bake chicken 20 minutes.
10After approximately 20 minutes, check internal temperature of chicken breasts with internal meat thermometer. When temperature reaches 160° Fahrenheit in thickest sections of chicken, remove baking dish from oven and set aside.
11Let casserole rest 5 minutes. After 5 minutes, transfer chicken breasts to serving plates. Garnish chicken with chiffonaded fresh basil, spoon additional sauce from baking dish over chicken, and serve immediately with mashed potatoes, boiled noodles, or steamed rice.