Dried oregano and thyme are the key to our chicken casserole recipe, but they’re certainly not the only herbs that can give the classic dish an elevated flavor. Molly Madigan Pisula recommends dried basil, rosemary, or herbs de Provence – a blend of dried herbs such as thyme, tarragon, and rosemary — as alternatives. To make an Italian-inspired chicken casserole, use the Italian seasoning that might usually make its way to your Sunday sauce.
A jar of dried cilantro lends itself to a Mexican-style chicken casserole paired with peppers, tomatoes, and beans — and topped with fresh avocado, of course. Dried sage and parsley also work well with poultry, but the culinary reality here is that you can pull out the dried herbs already in the kitchen and pair them with whatever style of chicken casserole you crave. Before you start, there are a few things you need to know about cooking with dried rather than fresh herbs.
For example, you’ll mix the dried herbs into the filling along with the shredded chicken, sour cream, and other additions in our recipe. Should you want to use fresh herbs, too, use them as a garnish after the casserole comes out of the oven. The use of dried herbs will certainly help pull off an elevated chicken casserole, but consider these other tips for making casseroles including the proper dish to use for a next-level meal.
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