Heart Healthy Chicken Casserole

The comforting aroma of a bubbling casserole fresh from the oven is an invitation to gather around the table. This Heart Healthy Chicken Casserole combines tender shredded chicken and vibrant vegetables in a creamy, satisfying dish that takes just about an hour to prepare and cook. Its health-conscious ingredients make it a guilt-free indulgence perfect for any weeknight meal.

This recipe is ideal for families looking to enjoy a delicious meal together or for anyone wanting to prepare something nourishing yet easy. You can make it ahead of time and store leftovers for quick reheating throughout the week.

Why You’ll Love This Recipe

• It features a perfectly creamy filling that complements the tender chicken.
• The crunchy cornflake topping adds a delightful texture.
• It can be prepared in under an hour, making weeknight cooking a breeze.
• This dish is both heart-healthy and gluten-free if you choose the right soup.

What You’ll Need

Gather these ingredients to create your delicious casserole.

For the Filling

• 1 Tbsp olive oil, divided
• 1 medium green bell pepper, stemmed, seeded, and diced
• 1 medium yellow onion, peeled and diced
• 2 medium celery stalks, washed and diced
• 4 large garlic cloves, peeled and finely minced
• 4 cups cooked, shredded boneless, skinless chicken breast (about 1 1/2 lbs)
• 1 can (10.5 oz) unsalted cream of mushroom soup (gluten free if needed)
• 8 oz reduced fat sour cream
• 1/4 cup water
• 1 tsp freshly ground black pepper, divided

For the Topping

• 1 cup roughly crushed gluten-free corn flakes
• 1/2 Tbsp paprika
• 2 Tbsp chopped fresh chives or parsley, for garnish (optional)

Use non-stick cooking spray for an easy cleanup.

Substitutions & Swaps

• Can use chicken thighs for more flavor.
• Substitute Greek yogurt for sour cream.
• Cream of chicken soup works in place of mushroom.
• Gluten-free cornmeal can replace crushed corn flakes.

How to Make It

Follow these simple steps to create your casserole masterpiece.

Preheat the Oven

Set a rack in the center of the oven and preheat to 350°F (177°C). Lightly grease a 2-quart casserole dish with nonstick cooking spray; set aside.

Cook the Vegetables

In a large skillet, add ½ tablespoon olive oil and heat over medium-high heat until shimmering. Add the bell pepper, onion, and celery and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and transfer half of the vegetable mixture to the prepared casserole dish.

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Combine the Filling

In a large mixing bowl, add the remaining half of the vegetable mixture. Add the shredded chicken, cream of mushroom soup, sour cream, water, and ½ teaspoon black pepper; stir to combine. Transfer the chicken mixture to the casserole dish.

Prepare the Topping

In a small mixing bowl, combine the crushed corn flakes, smoked paprika, and the remaining ½ tablespoon of olive oil and remaining ½ teaspoon black pepper; stir to combine. Sprinkle the top of the casserole filling with the cornflake mixture. Bake for 25 minutes.

Finish Baking

Remove the casserole from the oven and lightly spray the corn flake topping with nonstick cooking spray. Return to the oven and bake for an additional 5 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven and allow to rest for 5 to 10 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can be frozen for up to 3 months if sealed well.
Reheat: Microwave on medium for 5-7 minutes, or until heated through.

Tips for Best Results

• Use freshly cooked chicken for the best texture.
• Don’t skip the resting time; it’s key for better slicing.
• Experiment with different vegetables based on your preference.
• Ensure the cornflakes are evenly distributed for an even crunch.

Serving Suggestions

• Serve alongside a crisp green salad.
• Pair with warm, crusty whole-grain bread.
• Enjoy as a comforting dish on a busy weeknight.