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Make It Now:
Freeze For Later: Follows Steps 2-4. Do not bake. Tightly wrap the dish in a few layers of plastic wrap or foil, pressing out any air. Freeze for up to 3 months.
Prepare From Frozen: Thaw completely (24-48 hours in the fridge is best). Set casserole on the counter and preheat the oven to 375°F. Follow Step 5.
*How to Pre-Cook the Chicken: Season 2-3 chicken breasts liberally with salt and pepper. Bake at 400°F for about 20-30 minutes (until no longer pink inside or register 165°F internally). Let rest on wooden cutting board for 5-10 minutes and then shred or dice the chicken.
Gluten-Free Version: Use gluten free bread crumbs, leave off the breadcrumbs, or use almond meal instead.
Can I Make a Dairy-Free Version? I don’t recommend this, as the sour cream and cheese are a vital part of this recipe’s success. However, you can try using a non-dairy cheese like Daiya brand and a non-dairy Greek yogurt in place of the sour cream. I’m just not sure how well this will work, since I haven’t tested it.
Vegetarian Version: Leave out the chicken, use vegetable broth, and double the amount of veggies. You could also replace the chicken with cooked black beans or navy beans for more protein.
Tip: To add in some color, add 2-3 tablespoons of minced fresh parsley to the wet mixture.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.