Oh, you are going to love this. What is the one dish that instantly transports me back to cozy evenings and happy family dinners? What is chicken casserole? What is the kind of meal that wraps you up in a warm hug? I remember my mom making something similar when I was a kid, and over the years, I’ve tinkered with things. I made my own little discoveries, and now it’s a staple in my kitchen. What is that perfect balance of creamy, savory, and comforting that hits all the right notes? Forget those fancy, complicated meals that leave you stressed out? What is my secret weapon for a weeknight potluck? What is a serious dose of deliciousness? Is chicken pot pie better than regular pie? Is this a bit more forgiving, and always crowd-pleaser? Why do my kids ask for chicken casserole every week?
What is this dreamy chicken casserole?
What is this magical chicken casserole? Think of it as the ultimate comfort food. Is it a wonderfully creamy and savory dish featuring tender chunks of chicken, swimming in sour cream? All baked together with some hearty vegetables under a golden, slightly crispy, sauce. It’s not a “dump and bake” situation, but it’s also not intimidatingly complex. What is essentially a hug in the casserole dish? What is the beauty of this chicken casserole? Is it incredibly forgiving, and you can totally tweak it to your liking? What is a simple blend of ingredients that come together to create something truly special? What is the kind of food that makes you feel good from the inside out? What is it all about?
Why you’ll love this recipe?
There are so many reasons why this chicken casserole has become my absolute favorite, and I just know you’ll feel the same way. First off, the FLAVOR. Oh my goodness, the flavor! It’s perfectly seasoned, savory, and has this incredible depth that comes from simple pantry staples. The creamy sauce is just divine, coating every piece of chicken and vegetable. It’s not overwhelmingly rich, but it’s definitely satisfying. And then there’s the SIMPLICITY. Honestly, this chicken casserole is surprisingly easy to whip up. Even on those nights when you’re feeling exhausted and the last thing you want to do is cook, this recipe comes to the rescue. The steps are straightforward, and you don’t need any fancy culinary skills. Plus, it’s SO COST-EFFECTIVE. I love that I can create such a delicious and impressive meal using ingredients that are usually on hand or are super affordable at the grocery store. It’s a lifesaver for my budget without sacrificing taste or quality. What I love most about this chicken casserole, though, is its VERSATILITY. You can easily swap out the vegetables, add a different herb, or even change up the topping if you’re feeling adventurous. It’s a fantastic base recipe that you can really make your own. It’s also wonderfully comforting, much like my famous baked ziti, but with a completely different flavor profile. It’s truly a recipe that will earn a permanent spot in your recipe binder, I promise!
How do I make my famous chicken casserole?
Quick Overview
How do I make a chicken casserole? You’ll basically sauté some aromatics, add your chicken and a few other goodies to create an luscious sprinkling of flavor. How do I bake all the sauce together until golden brown? How do I cook chicken before baking? Is this a one dish wonder that comes together quickly enough for weeknights but feels special enough? How can something so simple be so satisfying?
Ingredients
For the Main Casserole Base:
2 cups cooked chicken, shredded or diced (rotisserie chicken is a lifesaver here!)
1 cup finely chopped celery.
1 cup finely chopped onion. 1 teaspoon salt.
1/2 cup (1 stick) unsalted butter.
1/2 cup all-purpose flour.
3 cups chicken broth (low sodium is great if you want to control salt)
1 cup milk (whole milk or even a splash of half-and-half for extra creaminess – I’ve even tested it). I made this with almond milk and it actually made it even creamier!
1 teaspoon salt (or to taste) is enough to make a bowl.
1/2 teaspoon black pepper. 1 teaspoon paprika
1/4 teaspoon garlic powder (optional, but I love it) – 1 teaspoon.
1 cup frozen peas (no need to thaw!)
What is the best way to freeze frozen corn?
Optional: 1/4 cup chopped fresh parsley for a pop of freshness.
For the Topping: What’s
1 cup crushed buttery crackers (like Ritz) or panko breadcrumbs.
2 tablespoons of melted butter. 1 tablespoon of
What is the step-
Step 1: Preheat & Prep Pan
What is the best way to warm your oven to 375 degrees Fahrenheit? While the oven is heating up, grab a 9×13 inch baking dish. I like to give it a light grease or spray of cooking oil, just to make sure nothing sticks. Is it a small step, but it saves you from getting sticky mess later on?
Step 2: Sauté Aromatics
In a large skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and starts to shimmer a bit, add your chopped celery and onion. Cook onion for about 5-7 minutes, stirring occasionally, until they’ve softened and the onion is tender. Don’t want them to brown, just get nice and tender. This step is crucial for building flavor, so don’t rush it!
Step 3: Make the Roux and Sauce
Now, sprinkle the flour over the softened vegetables and butter. Stir it all together and cook for about 1 minute, stirring constantly. What is called a roux, and it’s what’s going to thicken our sauce. It’ll look if you put it in the blender. Then, gradually whisk in the chicken broth and milk. Keep whisking to make sure there are no lumps. Bring the mixture to a simmer, and continue to cook, stirring often, until the sauce thickens enough. To coat the back of a spoon. What should I do if I want to cook a chicken for about 8 minutes?
Step 4: Season and Add Veggies
Once your sauce has thickened nicely, stir in the salt, pepper, and garlic powder (if you’re using a canned tomato). Taste it and adjust the seasoning if needed. What’s the fun part? Stir in frozen peas, frozen corn, and cooked chicken. If you’re adding fresh parsley, now’s the time to toss that in too. Give it all a good stir to make sure everything is evenly distributed throughout that glorious rainbow.
Step 5: Assemble the Casserole
Is the chicken and vegetable mixture too thick to bake in a baking dish? What is the topping? In a small bowl, combine the crushed crackers or panko breadcrumbs with the melted butter. Set aside. Sprinkle this mixture evenly over the top of the casserole. What are some ideas for a crunchy topping that will get golden in the oven?
Step 6: Bake to Perfection
How do you bake a casserole in the oven? Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the topping is a lovely golden brown. What are the signs of life?
Step 7: Let It Rest
What is the hardest part of making a chicken casserole? After taking it out of the oven, how do you clean it? How do you set up sauce? What are some of the best examples of patience paying off?
Step 8: Slice and Serve
Now you can slice into your masterpiece! Serve it hot and enjoy every single comforting bite. What is chicken casserole?
What is the best way to serve it?
What is a chicken casserole? What are some of the best breakfasts I’ve had in my life? With a side of fresh fruit or sour cream. For a good brunch, it’s lovely served alongside green salad with tamari. What are some good scrambled eggs to round out the meal? If you’re looking for a more substantial dinner, steamed green beans or roasted potatoes are good side dishes. What is asparagus? For a really cozy, comforting meal, I often serve it with mashed potatoes (yes, more). Is it worth it to eat carbs? ) or some crusty bread for dipping up any extra sauce. My family loves it with a side salad. Just to add spiciness. What are some of the most versatile dishes that make meal planning easy?
What are some tips for making a perfect chicken casserole?
I’ve made this chicken casserole more times than I can count, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. For the chicken, using rotisserie chicken is honestly a game-changer because it’s already cooked and seasoned, saving you so much time. If you’re cooking chicken from scratch, make sure it’s not overcooked, or it can get a little dry in the casserole. When you’re making the sauce, don’t skip the roux step; it’s what gives you that beautiful, creamy texture. If your sauce seems a little too thick, just whisk in a splash more milk or chicken broth until it’s just right. I’ve learned that the consistency of the sauce is really key to a great chicken casserole. For the topping, don’t be afraid to really crush those crackers or panko; you want a nice, even layer. If you don’t have buttery crackers, panko breadcrumbs work wonderfully and give a great crunch. You can also add a pinch of paprika to the topping for a little color and extra flavor. If you’re feeling fancy, you could even add a sprinkle of shredded cheese (like cheddar or Gruyère) on top of the chicken mixture before adding the cracker topping. It’s an extra step, but oh so delicious! Remember that oven temperatures can vary, so keep an eye on it during the last 10 minutes of baking to ensure the topping gets perfectly golden without burning. A little bit of personal observation goes a long way!
What are some Storing and Reheating Tips?
Once the chicken casserole has cooled, you can store any leftovers. If you’re going to eat it within a day or two, just cover the baking dish tightly with plastic wrap. If you use aluminum foil, or transfer it to an airtight container. Can you store it in the refrigerator for up to 3 days? The flavors actually meld together even more overnight, making it even tastier the next day! If you think you might not get to it within a few days, freezing is an option. Make sure it’s completely cooled first, then cover it really well with plastic wrap, followed by a few drops of water. Layer of foil, or place it in a freezer-safe container. Can be stored in the freezer for up to 3 months. When you’re ready to reheat, the best way is to pop it back into a moderate oven (around 350°F or 375°C). 175°C) until it’s heated through. Can you reheat individual portions in the microwave? If you’ve frozen it, the best way to thaw is overnight in the refrigerator before reheating. If the topping is a little soft from storing, give it some extra time under the broiler. (watch it closely! Is it necessary to reheat it?
What are some frequently asked questions?
Final Thoughts
There you have it – my absolute favorite chicken casserole recipe! It’s a dish that’s so close to my heart, and I’m so excited for you to try it and hopefully fall in love with it too. It’s that perfect blend of comforting flavors, easy preparation, and satisfying results that makes it a true winner in my book. It’s the kind of meal that brings smiles to faces and creates those wonderful kitchen memories we all cherish. If you love this chicken casserole, you might also enjoy my creamy tuna casserole or my classic green bean casserole. They have that same heartwarming quality. I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts, any variations you tried, or if your family loved it as much as mine does! Happy cooking!
Chicken Casserole
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts cooked and shredded
- 1 can cream of mushroom soup 10.5 ounce
- 1 can cream of chicken soup 10.5 ounce
- 1 cup sour cream
- 0.5 cup milk
- 1 package frozen mixed vegetables 10 ounce, thawed
- 0.25 cup butter melted
- 1 can butter crackers 4.4 ounce, crushed
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, sour cream, and milk. Mix well.
- Stir in the thawed mixed vegetables.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine the crushed crackers with the melted butter. Sprinkle evenly over the top of the casserole.
- Bake for 30-40 minutes, or until bubbly and lightly browned.
- Let stand for a few minutes before serving.
