Cheesy Chicken

This is comforting, retro casserole cooking at its easiest: tender chicken breast baked under a creamy sauce, melty cheddar, and crisp breadcrumbs. It is the kind of homey bake that turns up at potlucks and Sunday suppers for good reason.

The sauce is rich and simple. Mayonnaise and cream of chicken soup blend into a creamy, savory blanket, while a squeeze of lemon brightens it so it never tastes heavy or flat.

Cooking the chicken first is smart. Boiling and boning the breasts means the bake is really about melding flavors and crisping the top, not worrying whether the chicken is cooked through.

The topping is the best part. A layer of grated cheddar melts into the sauce while breadcrumbs scattered over it toast into a golden, crunchy crust in the oven.

Pull it out bubbling at the edges with a browned top and serve it over rice or noodles to catch all that creamy sauce.

Kitchen Tips

• Boil the chicken in seasoned water or broth so it stays flavorful, not bland.
• Shred or cube the chicken for more even, forkable bites in every serving.
• Toss the breadcrumbs with a little melted butter so they brown crisp and golden.
• Let it rest a few minutes after baking so the sauce sets enough to serve.

Variations

• Add steamed broccoli or rice to the dish for a complete one-pan meal.
• Use crushed crackers or fried onions in place of breadcrumbs.
• Stir a little curry powder or hot sauce into the mixture for extra flavor.