The ultimate chicken casserole is a comforting, crowd-pleasing dish that’s perfect for busy weeknights or family gatherings. Combining tender chicken, creamy sauce, and hearty add-ins like pasta or rice, it’s a complete meal baked to golden perfection.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and basic ingredients make this dish beginner-friendly.
- Versatile: Customize it with your favorite vegetables, cheese, or seasonings.
- Crowd-Pleaser: A rich, satisfying casserole everyone will love.
- Make-Ahead Friendly: Prepare it in advance for a stress-free dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or cubed)
- Cream of chicken soup
- Sour cream or Greek yogurt
- Shredded cheese (cheddar, mozzarella, or a blend)
- Cooked pasta or rice
- Frozen or fresh vegetables (like broccoli, peas, or carrots)
- Bread crumbs or crushed crackers (for topping)
- Butter
- Salt, pepper, and seasonings (like garlic powder, paprika, or Italian seasoning)
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, shredded cheese, cooked pasta or rice, and vegetables. Season with salt, pepper, and your preferred seasonings. Mix well.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, mix bread crumbs or crushed crackers with melted butter. Sprinkle this topping over the casserole.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes before serving.
Servings and Timing
- Servings: Serves 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Low-Carb: Swap pasta or rice for cauliflower rice or zucchini noodles.
- Vegetarian: Substitute chicken with tofu or plant-based chicken alternatives.
- Spicy Option: Add diced jalapeños, chili powder, or hot sauce for extra heat.
- Different Toppings: Use French-fried onions, crumbled bacon, or Parmesan cheese for unique textures.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for 2-3 minutes.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a convenient and flavorful option.
2. Can I substitute the cream of chicken soup?
You can use cream of mushroom or cream of celery soup, or make a homemade white sauce.
3. What type of pasta works best?
Short pasta like penne, rotini, or elbow macaroni works great in casseroles.
4. Can I add more vegetables?
Absolutely! Add any veggies you like, such as bell peppers, spinach, or mushrooms.
5. Can I make this casserole ahead of time?
Yes, assemble it the day before, cover it tightly, and refrigerate. Bake when ready.
6. How do I make it gluten-free?
Use gluten-free pasta and a gluten-free condensed soup.
7. Can I skip the bread crumb topping?
Yes, but the topping adds a nice crunch. You can also replace it with crushed nuts or leave it out altogether.
8. How do I prevent the casserole from drying out?
Cover it with foil for the first 15 minutes of baking, then uncover for the topping to crisp.
9. Can I use leftover turkey instead of chicken?
Yes, leftover turkey is an excellent substitute for chicken in this recipe.
10. What cheese is best for this casserole?
Cheddar is classic, but a blend of cheddar and Monterey Jack or Gruyère adds more flavor.
Conclusion
The ultimate chicken casserole is a versatile, easy-to-make dish that combines comfort and convenience. Perfect for family dinners or meal prep, it’s endlessly customizable to suit your tastes. Bake up a creamy, cheesy, and satisfying meal that will quickly become a household favorite!
PrintUltimate Chicken Casserole
A creamy, cheesy, and satisfying chicken casserole that’s packed with flavor. This comforting dish is perfect for a family dinner or potluck and can be made ahead for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 2 cups cooked pasta (elbow macaroni, penne, or egg noodles)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup mozzarella cheese, shredded
- 1 cup frozen mixed vegetables (optional: peas, carrots, or green beans)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 cup crushed buttery crackers (like Ritz) or breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Prepare sauce: In a large mixing bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, paprika, and black pepper. Mix until smooth.
- Combine casserole: Add cooked chicken, cooked pasta, 1 cup of cheddar cheese, mozzarella cheese, and frozen vegetables (if using) to the sauce. Stir until well combined.
- Assemble: Transfer the mixture to the prepared casserole dish. Spread evenly and sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Add topping: In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole.
- Bake: Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Cool and serve: Let the casserole rest for 5 minutes before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
- Swap the mixed vegetables for broccoli, spinach, or mushrooms if preferred.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours. Bake an additional 10 minutes if chilled before baking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.