This dish looks like a comforting creamy garlic chicken and herb bread casserole: golden, toasted bread cubes, tender chicken, a rich creamy sauce, herbs, and a lightly crisp top. The recipe below recreates the look and flavor of the pictured dish with a creamy garlic-Parmesan sauce.
Prep
20 min
Cook
30–35 min
Serves
4–6
Difficulty
Easy
1. Ingredients
Ingredient checklist
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For the casserole
500 g boneless chicken breast or thighs, cut into bite-sized pieces
5–6 cups bread cubes (about 250–300 g), preferably day-old bread
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 celery stalks, diced (optional)
3–4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
¾ teaspoon salt, or to taste
½ teaspoon paprika
½ cup (50 g) grated Parmesan cheese
For the creamy garlic sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups (360 ml) chicken stock
1 cup (240 ml) milk or half-and-half
½ cup (120 ml) heavy cream, optional for extra richness
½ teaspoon Dijon mustard, optional
¼ teaspoon garlic powder, optional
½ cup (50–60 g) shredded mozzarella, optional
For the topping
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan
A little extra black pepper
Best bread choices: French bread, sourdough, crusty white bread, or unsweetened dinner rolls. Slightly stale bread holds its shape better and absorbs the sauce without becoming mushy.
2. Step-by-step cooking instructions
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Step 1: Toast the bread
Preheat the oven to 190°C (375°F). Cut the bread into 2–3 cm cubes. Toss with 1 tablespoon olive oil or melted butter, a little parsley, and black pepper.
Spread on a baking tray and bake for 8–12 minutes until lightly golden. Set aside.
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Step 2: Cook the chicken
Heat the remaining oil in a large skillet. Add the chicken, salt, paprika, thyme, and black pepper.
Cook for approximately 5–7 minutes, stirring occasionally. Add the onion and celery and cook for another 3–4 minutes. Add the minced garlic and cook for 30–60 seconds.
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Step 3: Make the creamy garlic sauce
In a separate saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute.
Slowly pour in the chicken stock, whisking continuously to prevent lumps. Add the milk, cream, Dijon mustard, and garlic powder if using.
Simmer gently for 3–5 minutes until the sauce coats the back of a spoon. Stir in the Parmesan and optional mozzarella. Taste and adjust the seasoning.
– Teste Receitas
Step 4: Assemble the casserole
Place the toasted bread cubes in a lightly greased baking dish, approximately 23 × 33 cm (9 × 13 inches).
Scatter the chicken mixture evenly over the bread. Pour the creamy sauce over the ingredients, distributing it evenly while leaving some bread cubes exposed for a golden crust.
Drizzle the melted butter topping over the surface and sprinkle with extra Parmesan.
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Step 5: Bake until golden
Bake uncovered at 190°C (375°F) for 20–25 minutes, or until bubbling and golden on top.
If the surface needs extra color, broil or grill for 1–3 minutes, watching closely. Check that the center reaches 74°C (165°F) for food safety.
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Rest for 5 minutes, garnish with fresh parsley, and serve warm.
3. Nutrition information
Approximate values per serving, assuming 6 servings and the recipe as written with cream and cheese. Actual values vary with the bread, chicken cut, and dairy products used.
Calories
500–600
kcal per serving
Protein
30–38 g
Approximate
Carbohydrates
35–45 g
Fat
25–35 g
These are recipe estimates, not laboratory-tested nutrition values. Sodium and saturated fat depend especially on the stock, butter, cream, and cheese.
Nut and allergen information
Nuts: The standard recipe contains no peanuts or tree nuts as ingredients.
Gluten: Present in ordinary bread and wheat flour. Use gluten-free bread and flour if needed.
Dairy: Butter, milk, cream, Parmesan, and mozzarella contain dairy.
Other possible allergens: Some breads and packaged stocks contain soy, sesame, or other allergens.
Cross-contact: Check ingredient labels and kitchen equipment if preparing this for someone with a nut allergy. A recipe without nuts is not necessarily safe for a person with a severe allergy if cross-contact occurs.
4. Tips for the best results
For extra-crispy bread: Toast the bread cubes thoroughly before assembling.
For a creamier casserole: Add an extra ¼ cup of milk or stock if the sauce seems too thick.
For a lighter version: Replace the heavy cream with milk and reduce the butter and cheese.
For stronger flavor: Add a pinch of chili flakes, extra garlic, or a little grated cheddar.
For a shortcut: Use 3 cups of cooked shredded chicken instead of raw chicken, reducing the stovetop cooking time.
For the pictured appearance: Keep several bread cubes uncovered on top and finish with fresh parsley.
5. Frequently asked questions (Q&A)
Q1. Can I make this casserole without chicken?
Yes. Replace the chicken with sautéed mushrooms, broccoli, cauliflower, or a mixture of vegetables. Use vegetable stock instead of chicken stock.
Q2. Can I use store-bought croutons?
Yes, but add them near the end of assembly or reserve some for the topping. Very dry croutons can soften quickly in the sauce.
Q3. Can I prepare it ahead of time?
Yes. Cook the chicken and sauce, cool them promptly, and refrigerate separately from the toasted bread. Assemble shortly before baking for the best texture. If assembling with raw or partly cooked ingredients, refrigerate promptly and bake until the entire casserole reaches 74°C (165°F).
Q4. How do I store leftovers?
Refrigerate in a covered container within 2 hours. Use within 3–4 days and reheat until the center reaches 74°C (165°F). The bread will soften after refrigeration, but the flavor will remain good.
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Q5. Can I freeze it?
Yes. Freeze cooled portions in airtight containers for around 2–3 months for best quality. Thaw in the refrigerator and reheat thoroughly. The bread texture may be softer after freezing.
Q6. Why did my sauce become watery?
The sauce may not have simmered long enough, or the vegetables may have released extra moisture. Simmer the sauce until slightly thick before assembly, and avoid adding too much liquid.
Q7. How can I make it more cheesy?
Add ½–1 cup of shredded mozzarella or cheddar. Keep some cheese for the top so it melts and browns beautifully.
Q8. Can I make it without flour?
Yes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it into the simmering stock and milk. Cook until thickened before adding the cheese.
Q9. Is this the exact recipe from the picture?
The photo alone cannot confirm the original ingredients. This is a close homemade interpretation based on the visible toasted bread, creamy sauce, chicken-like pieces, herbs, and golden crust.
6. Serving suggestions
Serve this casserole hot with a fresh green salad, steamed vegetables, roasted carrots, or garlic-free sautéed greens. Since it is already rich and filling, a light side dish balances the meal nicely.
Final result: A creamy, garlicky, herb-seasoned chicken casserole with crisp golden bread cubes, a velvety Parmesan sauce, and fresh parsley—ideal for a family dinner or a comforting weekend meal.