Rich Balsamic Chicken Casserole

Here is my favorite balsamic chicken casserole recipe, with tender chicken pieces, fresh vegetables, and a rich balsamic glaze that brings everything together in one easy dish.

This balsamic chicken casserole is a weeknight lifesaver in our house. I love that I can throw everything into one pan and have dinner ready with minimal cleanup. Perfect for those busy nights when you want something tasty without all the fuss.

What Kind of Chicken Should I Use?

Chicken tenders are perfect for this casserole because they’re naturally tender and cook quickly, but you can easily substitute with boneless chicken breasts or thighs if that’s what you have on hand. If using chicken breasts, just cut them into similar 1-inch chunks so they cook evenly. Chicken thighs will add a bit more flavor and stay juicy, while breasts will be leaner but can dry out more easily if overcooked. Whether you choose tenders, breasts, or thighs, make sure to cut them into uniform pieces so everything finishes cooking at the same time.

Options for Substitutions

This casserole is pretty adaptable, so here are some easy swaps you can make:

• Chicken tenders: You can use boneless chicken thighs or breasts instead – just cut them into similar-sized chunks. Thighs will give you a bit more flavor and stay juicier.
• Brie cheese: If brie isn’t your thing or you can’t find it, cream cheese works great as a substitute. Use about 6 oz and let it soften before mixing in.
• Cauliflower rice: Regular cooked rice, quinoa, or even pasta work well here. Just make sure it’s cooked before adding to the casserole since these take longer to cook than cauliflower rice.
• Mushrooms: Any mushroom variety works – button, cremini, or shiitake all taste great. You can also skip them entirely if mushrooms aren’t your favorite.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can work in a pinch, though you’ll lose that sweet-tangy balsamic flavor.
• Milk: Heavy cream will make it richer, or you can use chicken broth for a lighter version. Non-dairy milk works too if needed.
• Frozen peas: Frozen corn, green beans, or broccoli florets all work well. Fresh vegetables are fine too – just add them a bit earlier so they have time to cook.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this balsamic chicken casserole is not properly browning the chicken pieces first – they need a good sear to develop flavor and prevent them from becoming rubbery in the final dish.

Another common error is adding the balsamic vinegar too early or at too high heat, which can make it taste bitter and harsh instead of sweet and tangy, so add it after the chicken is cooked and let it reduce gently.

Don’t skip draining excess moisture from your cauliflower rice before adding it to the casserole, as wet cauliflower will make your dish watery and prevent proper binding.

Finally, be careful not to overcook the brie cheese – add it during the last few minutes of baking so it melts beautifully without separating or becoming greasy.

What to Serve With Balsamic Chicken Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love serving it with a simple side salad dressed with olive oil and lemon to balance out all that creamy brie goodness. A crusty piece of garlic bread or some warm dinner rolls are perfect for soaking up any extra sauce from the bottom of the dish. If you want to add more veggies to the table, roasted asparagus or steamed green beans work really well with the balsamic flavors. For a lighter option, try serving it over a bed of mixed greens or alongside some roasted Brussels sprouts for a nice contrast to the rich, cheesy casserole.

Storage Instructions

Refrigerate: This balsamic chicken casserole keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this casserole for up to 3 months, though the cauliflower rice might get a bit softer after thawing. I like to freeze individual portions in freezer-safe containers so I can grab just what I need for a quick dinner.

Reheat: Warm it up in the oven at 350°F for about 20-25 minutes if reheating the whole dish, or pop individual portions in the microwave for 2-3 minutes. You might want to add a splash of milk or broth if it seems a little dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 110-125 g
• Fat: 95-110 g
• Carbohydrates: 80-95 g

Ingredients

For the casserole:

• 3 tbsp olive oil
• 1 cup chopped yellow onion
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp italian herb blend
• 1 lb boneless chicken breast tenders, diced into 1-inch pieces
• 3 tbsp all-purpose flour (use gluten-free if desired)
• 1/4 cup balsamic vinegar
• 1/2 cup milk
• 4 cups cauliflower rice, homemade or packaged
• 1 cup frozen green peas
• 8 oz brie (rindless, cut small)
• 1/4 cup shredded italian-style cheese

For the topping:

• 1/4 cup shredded italian-style cheese

Step 1: Sauté the Aromatics

• 3 tbsp olive oil
• 1 cup chopped yellow onion
• 8 oz sliced mushrooms
• 2 garlic cloves, minced

Preheat your oven to 350°F (175°C).

In a large sauté pan, heat the olive oil over medium heat.

Add the chopped yellow onion, sliced mushrooms, and minced garlic.

Cook for about 4-5 minutes until the vegetables are softened and fragrant.

I like to stir frequently to make sure nothing sticks or browns too much.

Step 2: Cook the Chicken

• 1 lb boneless chicken breast tenders, diced into 1-inch pieces
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Italian herb blend

To the pan with the sautéed vegetables, add the diced chicken breast tenders, salt, ground black pepper, and Italian herb blend.

Stir well and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.

Stir occasionally to ensure the chicken cooks evenly.

Step 3: Thicken with Flour and Build the Sauce

• 3 tbsp all-purpose flour (use gluten-free if desired)
• 1/4 cup balsamic vinegar
• 1/2 cup milk

Sprinkle the all-purpose flour over the chicken and vegetables, stirring to combine and coat everything evenly.

Cook for about 1 minute to remove the raw flour taste.

Pour in the balsamic vinegar, stirring well, and cook for another minute.

Reduce heat to medium-low, then add the milk.

Stir and let the mixture simmer for 4-5 minutes, allowing it to thicken slightly into a creamy sauce.

Step 4: Add Cauliflower Rice and Peas

• 4 cups cauliflower rice, homemade or packaged
• 1 cup frozen green peas

Stir the cauliflower rice and frozen green peas into the creamy chicken mixture.

Cook for another 4-5 minutes, stirring occasionally, until the cauliflower is heated through and the peas have softened.

If using homemade cauliflower rice, make sure it’s finely grated for the best texture.

Step 5: Incorporate the Cheeses

• 8 oz brie (rindless, cut small)
• 1/4 cup shredded Italian-style cheese

Add the pieces of brie (make sure it’s rindless and cut into small chunks) to the pan, thoroughly mixing until the brie starts to melt.

Stir in 1/4 cup of the shredded Italian-style cheese until the cheese is evenly distributed and the mixture looks creamy.

I like to let the cheese fully melt in the pan to make the casserole extra luscious.

Step 6: Bake the Casserole

• 1/4 cup shredded Italian-style cheese

Transfer the cheesy chicken mixture to a 13×9-inch (or 11×7-inch) casserole dish, spreading it out in an even layer.

Top the mixture with the remaining 1/4 cup of shredded Italian-style cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Allow the casserole to rest for a few minutes before serving; this helps the flavors settle.

Rich Balsamic Chicken Casserole

Delicious Rich Balsamic Chicken Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

For the casserole:

• 3 tbsp olive oil
• 1 cup chopped yellow onion
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Italian herb blend
• 1 lb boneless chicken breast tenders, diced into 1-inch pieces
• 3 tbsp all-purpose flour (use gluten-free if desired)
• 1/4 cup balsamic vinegar
• 1/2 cup milk
• 4 cups cauliflower rice, homemade or packaged
• 1 cup frozen green peas
• 8 oz brie (rindless, cut small)
• 1/4 cup shredded Italian-style cheese

For the topping:

• 1/4 cup shredded Italian-style cheese

Instructions

 

• Preheat your oven to 350°F (175°C). In a large sauté pan, heat the olive oil over medium heat. Add the chopped yellow onion, sliced mushrooms, and minced garlic. Cook for about 4-5 minutes until the vegetables are softened and fragrant. I like to stir frequently to make sure nothing sticks or browns too much.
• To the pan with the sautéed vegetables, add the diced chicken breast tenders, salt, ground black pepper, and Italian herb blend. Stir well and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Stir occasionally to ensure the chicken cooks evenly.
• Sprinkle the all-purpose flour over the chicken and vegetables, stirring to combine and coat everything evenly. Cook for about 1 minute to remove the raw flour taste. Pour in the balsamic vinegar, stirring well, and cook for another minute. Reduce heat to medium-low, then add the milk. Stir and let the mixture simmer for 4-5 minutes, allowing it to thicken slightly into a creamy sauce.
• Stir the cauliflower rice and frozen green peas into the creamy chicken mixture. Cook for another 4-5 minutes, stirring occasionally, until the cauliflower is heated through and the peas have softened. If using homemade cauliflower rice, make sure it's finely grated for the best texture.
• Add the pieces of brie (make sure it's rindless and cut into small chunks) to the pan, thoroughly mixing until the brie starts to melt. Stir in 1/4 cup of the shredded Italian-style cheese until the cheese is evenly distributed and the mixture looks creamy. I like to let the cheese fully melt in the pan to make the casserole extra luscious.
• Transfer the cheesy chicken mixture to a 13x9-inch (or 11x7-inch) casserole dish, spreading it out in an even layer. Top the mixture with the remaining 1/4 cup of shredded Italian-style cheese. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Allow the casserole to rest for a few minutes before serving; this helps the flavors settle.