Chicken Casserole is the epitome of home-cooked comfort food that brings families together around the dinner table. This wholesome one-dish meal combines tender chunks of chicken with a medley of vegetables, all nestled in a creamy, flavorful sauce and topped with golden, crispy elements that create the perfect contrast of textures. What makes this dish truly special is its ability to feed a crowd while requiring minimal hands-on cooking time. Simply prepare the ingredients, layer them in a baking dish, and let your oven do the work while your kitchen fills with the most inviting aromas. This chicken casserole is perfect for busy weeknights, potluck dinners, or whenever you need a satisfying meal that feels like a warm hug.
Serves: 6-8 people
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Main Ingredients
- 2 pounds boneless chicken breasts or thighs (cut into chunks)
- 2 cups egg noodles or rice (uncooked)
- 1 large onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
For the Creamy Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Topping
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup fresh parsley (chopped)
Preparing the Chicken and Vegetables
Preheat your oven to 375 degrees Fahrenheit and grease a large 9×13 inch baking dish with butter or cooking spray. Cut the chicken into bite-sized pieces, roughly 1-inch chunks, ensuring they’re all roughly the same size for even cooking.
Season the chicken pieces generously with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of oil and cook the chicken pieces for about 5-6 minutes until they’re lightly browned on the outside. They don’t need to be fully cooked at this stage since they’ll finish cooking in the oven.
Preparing the Vegetable Base
In the same skillet, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften and the onion becomes translucent. Add the sliced mushrooms and minced garlic, cooking for another 2-3 minutes until the mushrooms release their moisture and become tender.
The vegetables should be slightly softened but still have some bite to them, as they’ll continue cooking in the oven. Season this mixture with a pinch of salt and pepper.
Making the Creamy Sauce
In a large mixing bowl, whisk together the cream of chicken soup, chicken broth, sour cream, and heavy cream until smooth. Sprinkle the flour over the mixture and whisk vigorously to prevent any lumps from forming. The flour will help thicken the sauce as it bakes.
Add all the seasonings: thyme, rosemary, garlic powder, paprika, salt, and pepper. Whisk everything together until you have a smooth, creamy sauce that will bind all the ingredients together and keep the casserole moist during baking.
Assembling the Casserole
Spread the uncooked egg noodles or rice evenly across the bottom of your prepared baking dish. Layer the browned chicken pieces over the noodles, followed by the cooked vegetable mixture. Sprinkle the frozen peas and corn evenly over the top.
Pour the creamy sauce mixture over everything, making sure it reaches all corners of the dish. Use a spoon to gently press down any ingredients that aren’t covered by the sauce. The liquid should come up to about the same level as the solid ingredients.
Creating the Golden Topping
In a small bowl, mix together the breadcrumbs and melted butter until the crumbs are evenly coated. Sprinkle the shredded cheddar cheese evenly over the casserole, then top with the buttered breadcrumbs. This combination will create a beautiful golden, crispy top layer.
Cover the dish tightly with aluminum foil, making sure the foil doesn’t touch the cheese topping. This prevents the top from burning while allowing the casserole to cook through evenly.
Baking to Perfectiona
Place the covered casserole in the preheated oven and bake for 35 minutes. After this time, carefully remove the foil and continue baking for another 10-15 minutes until the top is golden brown and bubbly, and the noodles or rice are tender when tested with a fork.
The casserole is done when the sauce is bubbling around the edges, the cheese is melted and lightly browned, and a knife inserted into the center comes out hot. If the top is browning too quickly, you can tent it loosely with foil for the remaining cooking time.
Serving and Enjoying
Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly and make it easier to portion. Sprinkle fresh chopped parsley over the top for a pop of color and fresh flavor that brightens the rich, creamy dish.
Serve generous portions with a simple green salad or steamed broccoli to add some freshness to balance the hearty casserole. This dish is even better the next day, making it perfect for leftovers or meal prep.
Storage and Reheating Tips
Leftover chicken casserole will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. To reheat, cover with foil and warm in a 350-degree oven until heated through, or microwave individual portions. You can also assemble this casserole ahead of time and refrigerate it unbaked for up to 24 hours before cooking, just add an extra 10 minutes to the baking time if cooking from cold.
