Chicken Casserole Recipe
This Creamy Chicken Casserole is a comforting, easy-to-make dish featuring tender chicken, a rich creamy sauce, and a crispy, cheesy topping. It's perfect for family dinners, meal prep, or potlucks, offering a blend of creamy, savory, and crunchy textures.
Ingredients
For the Casserole:
- 2 cups 450g cooked chicken, shredded or diced
- 2 cups 450g cooked pasta (penne, rotini, or egg noodles)
- 1 can 10.5 oz cream of chicken soup
- ½ cup 120ml sour cream
- ½ cup 120ml milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 ½ cups 180g shredded cheddar cheese
For the Topping:
- ½ cup 60g panko breadcrumbs
- ¼ cup 30g grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Prepare the Sauce:
- In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, salt, and Italian seasoning.
Combine the Ingredients:
- Add the cooked chicken, pasta, and 1 cup of shredded cheddar cheese to the bowl. Stir until everything is evenly coated.
Assemble the Casserole:
- Transfer the mixture into the greased baking dish and spread evenly.
- Sprinkle the remaining ½ cup shredded cheddar cheese on top.
Make the Topping:
- In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and melted butter.
- Sprinkle evenly over the casserole.
Bake the Casserole:
- Bake uncovered for 35-40 minutes, or until the top is golden brown and bubbly.
Serve & Enjoy:
- Let cool for 5 minutes before serving. Enjoy warm!
Notes
- Use rotisserie chicken for a faster prep time.
- Substitute Greek yogurt for sour cream for a lighter option.
- Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor.
- Add vegetables like peas, carrots, or spinach for extra nutrition.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.