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Omaha-Style Casserole

A comforting and creamy casserole that combines tender chicken, veggies, and a golden breadcrumb topping, perfect for weeknight dinners or family gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Midwestern
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1" pieces Thighs stay juicier
  • Salt and freshly ground black pepper To taste
  • 2 tbsp olive oil or avocado oil
  • 1 medium yellow onion, finely chopped About 1 cup
  • 2 cloves garlic, minced Or 1 tsp garlic powder
  • 8 oz mushrooms, sliced Optional, or use frozen
  • 2 cups frozen peas and carrots No need to thaw
  • 2 tbsp all-purpose flour For thickening; gluten-free sub below
  • 1.5 cups chicken broth Low-sodium preferred
  • 1 cup whole milk or 2% Room temperature
  • 4 oz cream cheese, softened Or ½ cup sour cream for tang
  • 1 tsp Dijon mustard Optional — brightens flavor
  • 1 cup shredded cheddar or Monterey Jack Extra creamy if use mild cheddar
  • 2 cups cooked pasta (egg noodles or short rigatoni) or cooked rice (about 8 oz dry cooked)
  • 1 cup breadcrumbs (panko or regular; see gluten-free notes)
  • 3 tbsp melted butter Or olive oil for dairy-free
  • 1 tbsp fresh parsley, chopped For garnish
  • 1 tsp smoked paprika Optional, pinch of cayenne for heat

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Butter or spray a 9x13-inch baking dish and set aside.
Sear the Protein
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Season chicken pieces with salt and pepper. Sear chicken until golden on the outside but not fully cooked — about 3–4 minutes per side. Transfer to a plate.
  3. Mini-tip: Browning adds flavor — don’t crowd the pan or the chicken will steam instead of sear.
Sauté Aromatics & Veg
  1. Reduce heat to medium. Add onion and a pinch of salt; sauté until translucent (3–4 minutes).
  2. Add garlic, mushrooms, and frozen peas & carrots. Cook until vegetables are tender and liquid mostly evaporated (2–3 minutes).
  3. Visual cue: Onions should be soft and translucent; mushrooms slightly browned.
Make the Creamy Sauce
  1. Sprinkle 2 tbsp flour over the veggies and stir to coat — cook 1 minute to remove raw flour taste.
  2. Slowly whisk in 1½ cups chicken broth and 1 cup milk until smooth. Bring to a simmer; sauce will thicken in 2–3 minutes.
  3. Stir in softened cream cheese (or sour cream) until velvety. Add Dijon, cheese, smoked paprika, salt, and pepper.
  4. Visual cue: Sauce should be glossy and thickened — it will thicken more in the oven.
Combine with Pasta & Chicken
  1. Stir cooked pasta (or rice) and seared chicken into the sauce until everything is evenly coated. Taste and adjust seasoning.
  2. Mini-tip: If the mixture looks too thick, add 2–4 tbsp extra broth or milk.
Assemble, Top & Bake
  1. Transfer mixture to prepared baking dish.
  2. In a small bowl combine breadcrumbs and melted butter; sprinkle evenly over the top.
  3. Bake at 375°F (190°C) for 20–25 minutes until bubbly and the top is golden.
  4. If you like extra brownness, broil for 1–2 minutes watching closely.
  5. Visual cues: Bubbly edges, golden-brown topping, internal temp of chicken should reach 165°F (74°C) if measured.
Rest & Serve
  1. Helpful mini-tip: Let rest 8–10 minutes before serving to firm up and make slicing cleaner.

Notes

For a vegetarian version, swap chicken for firm tofu or extra mushrooms. If you want a lower-fat version, use Greek yogurt instead of cream cheese and low-fat milk.