Tuesday Chicken
Sometimes you just need a quick and easy chicken dinner that doesn’t sacrifice flavor. That’s exactly how Tuesday Chicken came to be. I threw this cheesy chicken casserole together using ingredients I had on hand, and it turned out so delicious that now we have it at least once a month. It takes less than 5 minutes to prepare, and the oven does the rest. This recipe is also featured in the casserole chapter of my cookbook, Insanely Easy Dinners.
What is Tuesday Chicken?
The kind of meal you need on a Tuesday. You’re overwhelmed, but you still have a lot of week left. You search for chicken casserole recipes for dinner and land on a delicious dinner that won’t take hours to prepare. It’s simple to put together, kid-approved, and since everything is made in one dish, it’s a cinch to clean up.
Ingredients for Tuesday Chicken
- 1-2 lbs boneless, skinless chicken breast or thighs
- 1 cup jasmine rice
- 1 ¼ cups low-sodium chicken broth
- 1 ¼ cups heavy cream
- ⅔ cup Italian dressing
- 1 TBSP minced garlic
- 10 oz bag frozen California Medley (cauliflower, broccoli, carrots)
- 1.5 cups shredded mozzarella, cheddar or a combination
Instructions
- Preheat your oven to 385°F.
- In a casserole dish, combine the rice, chicken broth, cream, Italian dressing, and minced garlic. Stir well.
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- Add the frozen vegetables and give another stir.
- Place the chicken breasts or thighs in the dish, making sure each piece is well smothered in the sauce.
- Cover the dish tightly with foil and bake for 1 hour.
- Remove the foil, top with shredded cheese, and bake uncovered for an additional 15-20 minutes, until the cheese begins to brown.
- Allow the casserole to rest for 5 minutes before serving.
Why I Use Chicken Thighs (But Breasts Work Too!)
I often get questions about why I use chicken thighs in my Tuesday Chicken recipe. I personally prefer thighs because of their richer taste and juiciness. They bring an extra depth of flavor to the dish that I absolutely love. However, I know that many people prefer chicken breasts, and they work perfectly well in this recipe too. Chicken breasts are leaner and have a mild flavor that absorbs the creamy, garlicky sauce beautifully, ensuring every bite is delicious and satisfying. Whether you choose thighs or breasts, this dish is flexible and will be just as tasty either way.
Why You’ll Love This Recipe
- Quick Prep: It takes less than 5 minutes to throw everything together.
- Flavorful and Filling: The combination of chicken, rice, veggies, and a creamy, cheesy sauce is always a hit.
- Versatile: You can use mozzarella, cheddar, or a combination of both for the topping.
- Perfect for Busy Nights: The oven does all the work, giving you time to relax or get other things done.
- Can be made ahead and frozen: Perfect for planning ahead or stocking the freezer of a friend who could use some help. See instructions below.
This Tuesday Chicken is the ultimate midweek meal. It’s comforting, easy to make, and full of flavor. Give it a try, and it might just become a staple in your dinner rotation too!
Make Ahead and Freeze It?
Thanks to Cindy for asking if this meal can be prepared ahead and frozen. I was curious to find out, too. I tried it two ways. Both options work equally as well. This is a great choice for planning ahead for yourself or meal prepping for a friend.
In a pan – Make the Tuesday Chicken following the regular instructions. I used a disposable pan and covered with foil before adding the cheese. If you’re making this dish for someone else, include the cheese in a baggie. The shredded cheese can go in the freezer, too.
On the day you’re going to cook, take the pan out of the freezer and allow to defrost all day in the fridge or for 4 hours on the counter. Cook following the regular instructions.
In a bag – This space-saving method uses a gallon-size zipper bag. Add all ingredients except the cheese. If you’re making this dish for someone else, include the cheese in a separate baggie. It can go in the freezer, too. Then pop the entire bag into the freezer.
When you’re ready to cook, remove the bag from the freezer and defrost in the fridge all day. Pour the contents into a baking dish and cover with foil. Cook following the regular instructions.
More chicken dinners you’ll love:
Tuesday Chicken
Ingredients
- 1-2 lbs boneless skinless chicken breast or thighs
- 1 cup jasmine rice
- 1 ¼ cups low-sodium chicken broth
- 1 ¼ cups heavy cream
- ⅔ cup Italian dressing
- 1 TBSP minced garlic
- 10 oz bag frozen California Medley cauliflower, broccoli, carrots
- 1 1/2 cups shredded mozzarella, cheddar or a combination
Instructions
- Preheat oven to 385
- Into a casserole dish add the rice, chicken broth, cream, dressing, and garlic
- Stir
- Add the frozen vegetables
- Stir
- Add the chicken making sure to smother each piece in the sauce
- Cover tightly with foil and bake for 1 hour
- Top with cheese
- Bake uncovered for an additional 15-20 minutes until cheese begins to brown
- Allow to rest 5 minutes before serving
Video
@injamieskitchen Tuesday Chicken Recipe 2 lbs boneless, skinless chicken thighs 1 cup jasmine rice 1 1⁄4 cups low-sodium chicken broth 1 1⁄4 cups heavy cream 2⁄3 cup Italian dressing 2 cloves minced garlic 10 oz bag frozen California Medley (cauliflower, broccoli, carrots) 1.5 cups shredded cheese 1. Preheat oven to 385 2. Into a casserole dish add the rice, chicken broth, cream, dressing and vegetables 3. Stir 4. Add the chicken making sure to smother each piece in the sauce 5. Cover with foil and bake for 1 hour 6. Top with cheese 7. Bake uncovered for an additional 15-20 minutes until cheese begins to brown 8. Allow to rest 5 minutes before serving Find more recipes like this in my NEW COOKBOOK- Insanely Easy Dinners. Link is on my profile 😊 #chickendinner #dinnerideas #chickencasserole #easydinners #chickenrecipes
♬ original sound – In Jamie’s Kitchen
I would love to make this for my son and daughter-in-law so they have something already prepared after their third child arrives. Can I freeze this BEFORE it is baked or must I bake it prior to freezing? Thank you so much.
I tried freezing it and it worked just fine. I made mine in a foil try and defrosted in the fridge all day before baking for dinner. I just followed the regular directions and it came out great.
Jamie, the instructions indicate preheating the oven to 385°. That is most unusual, perhaps a typo? Should it instead read 375°?