Ingredients:Prep time: 15 minutes · Cook time: 30–35 minutes · Serves 41½ lb (700 g) boneless chicken breast, cut into bite-sized pieces2 cups (200 g) breadcrumbs2 tablespoons butter, melted1 cup (240 ml) heavy cream1 cup (100 g) shredded mozzarella cheese½ cup (50 g) grated Parmesan cheese1 small onion, finely chopped2 garlic cloves, minced2 tablespoons olive oil1 teaspoon paprika½ teaspoon black pepper1 teaspoon salt, or to taste½ teaspoon dried thyme or Italian seasoning½ cup (120 ml) chicken broth2 tablespoons chopped green onions or parsley (optional)
Preheat the oven: Set it to 375°F (190°C). Lightly grease a baking dish.Cook the chicken: Heat olive oil in a pan. Add the chicken, salt, pepper, and paprika. Cook until lightly golden.Prepare the sauce: Add the chopped onion and garlic, cooking for 2–3 minutes. Pour in the chicken broth and heavy cream, then stir in the thyme, mozzarella, and Parmesan.Assemble the casserole: Transfer the creamy chicken mixture into the prepared baking dish.Prepare the topping: Mix the breadcrumbs with melted butter and sprinkle them evenly over the chicken mixture.Bake: Bake uncovered for 25–30 minutes, until the topping is golden and the sauce is bubbling. Make sure the chicken reaches an internal temperature of 165°F (74°C).Serve: Garnish with fresh parsley or green onions. Serve hot with rice, mashed potatoes, or steamed vegetables.