The chicken casserole is a beloved dish with humble beginnings and heartwarming appeal. Originating in home kitchens across America and Europe, this baked dish became popular post-WWII as a one-pan solution for feeding families. Its versatility, affordability, and rich, comforting flavors have earned it a permanent spot in households around the world.
Whether you’re craving something creamy, cheesy, or packed with veggies, the chicken casserole delivers on all fronts. With its tender chicken, cozy textures, and aromatic herbs, it’s perfect for weeknight dinners or special gatherings alike.
Ingredients
Here’s everything you’ll need to create a classic chicken casserole from scratch:
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 cup uncooked pasta or rice (elbow macaroni or white rice)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup chicken broth
- 1 cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp dried thyme or Italian seasoning
- 1/2 cup breadcrumbs or crushed crackers (for topping)
- 1 tbsp butter (melted, for topping)
Substitution Tips:
- Gluten-free: Use gluten-free pasta or rice and ensure the soup is GF-certified.
- Dairy-free: Swap sour cream with dairy-free yogurt and cheese with a plant-based alternative.
- Low-carb: Substitute pasta with cauliflower florets or zucchini noodles.
Step-by-Step Cooking Instructions
1. Preheat and Prep
- Preheat oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with nonstick spray or butter.
2. Cook Base Ingredients
- If not using pre-cooked chicken, cook and shred beforehand.
- Cook pasta or rice until al dente and drain.
3. Sauté Veggies
- In a pan, heat a drizzle of oil and sauté onion and garlic until translucent (3–4 minutes).
4. Mix the Filling
- In a large mixing bowl, combine cooked chicken, pasta/rice, sautéed veggies, cream soup, chicken broth, sour cream, seasoning, and shredded cheese.
- Fold in the frozen vegetables.
5. Assemble the Casserole
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
6. Bake
- Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Let rest for 5–10 minutes before serving.
Common Mistakes to Avoid:
- Overcooking pasta before baking can lead to mushiness.
- Skipping seasoning can make the dish bland—taste your filling before baking!
- Avoid watery veggies like zucchini unless pre-cooked to remove moisture.
Pro Tips and Cooking Techniques
- Shredded rotisserie chicken saves time and adds flavor.
- Mix cheese types (e.g., mozzarella and sharp cheddar) for deeper flavor.
- Use cast iron or ceramic bakeware to retain heat evenly.
- For crispier topping, broil for the last 2–3 minutes.
- Let the casserole rest post-baking—it thickens as it cools.
Variations and Customizations
- Vegetarian: Replace chicken with sautéed mushrooms or chickpeas.
- Gluten-Free: Use rice or GF pasta and gluten-free soup.
- Low-Carb/Keto: Swap pasta for steamed cauliflower or broccoli.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the mix.
- Tex-Mex Twist: Add black beans, corn, cumin, and top with tortilla strips.
Serving Suggestions
Serve chicken casserole with:
- A crisp green salad with vinaigrette
- Steamed green beans or roasted asparagus
- Warm dinner rolls or garlic bread
- A chilled glass of white wine or sparkling water with lemon
Garnish with:
- Fresh parsley or chives
- A sprinkle of extra cheese
- Crushed red pepper for heat
Nutritional Information (Per Serving, Approximate)
- Calories: 420
- Protein: 28g
- Carbohydrates: 32g
- Fat: 20g
- Fiber: 3g
- Sugar: 4g
- Sodium: 680mg
Note: Values may vary based on ingredients and serving size.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours in advance. Bake an additional 10 minutes if chilled.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze it?
Absolutely. Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
Q: What if I don’t have cream of chicken soup?
Make your own with a roux (butter + flour) and chicken broth, thickened with milk.
Q: Why is my casserole watery?
Overly wet veggies or undercooked pasta can cause excess moisture—pre-cook ingredients as needed.
Closing Thoughts
Chicken casserole is more than a meal—it’s a warm hug on a plate. Whether you’re feeding a crowd or meal-prepping for the week, it’s a dish that never disappoints. Try your own twist, make it your own, and don’t forget to share your creations or drop questions in the comments!
