shredded chicken casserole recipe

Written ByJenny Smyth Posted on
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The Best shredded chicken casserole recipe

I’ve been making shredded chicken casserole for years, and it’s always a hit with my family. This dish is a staple in our household, and I’m excited to share the recipe with you. The origins of this recipe are unclear, but it’s likely a variation of traditional chicken casseroles popular in the United States during the mid-20th century.

The key to this dish is the tenderization of the chicken through shredding and then mixing it with a variety of ingredients, including canned soup, cheese, and pasta. This process allows the flavors to meld together and creates a comforting, homey feel that’s perfect for a weeknight dinner or a special occasion. One of my favorite aspects of this recipe is the ease with which it can be customized to suit individual tastes.

Want to add some heat? Throw in some diced jalapeños. Prefer a creamier texture?

Use more sour cream or add some Greek yogurt. The possibilities are endless, making this recipe a great choice for families or large groups. Additionally, this dish is relatively healthy compared to other casseroles, thanks to the use of lean chicken breast and low-fat cheese.

It’s also easy to make ahead and refrigerate or freeze for later use, making it perfect for busy households or meal prep enthusiasts.

Creamy Shredded Chicken Casserole

4.9 from 1648 votes

A comforting and flavorful casserole featuring tender shredded chicken in a creamy sauce, topped with a crispy golden breadcrumb topping. Perfect for a family dinner or meal prep.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

2 lbs boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Sauce

1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
1 packet (1 oz) ranch dressing mix
1 cup shredded cheddar cheese

For the Topping

1 cup panko breadcrumbs
2 tbsp butter
1/2 tsp garlic powder

👨‍🍳Directions

1Preheat your oven to 375°F.
2Season chicken breasts with salt and black pepper.
3Heat olive oil in a large skillet over medium-high heat.
4Add chicken and cook until browned and cooked through, about 6-7 minutes per side.
5Remove from heat and shred the chicken using two forks.
6In a mixing bowl, combine cream of chicken soup, sour cream, milk, and ranch dressing mix.
7Stir until smooth.
8Add shredded cheese to the sauce and mix until the cheese is fully melted and incorporated.
9In a separate bowl, melt the butter and mix in the panko breadcrumbs and garlic powder until the breadcrumbs are evenly coated.
Set aside.
10Add the shredded chicken to the sauce and stir until the chicken is well coated.
11Transfer the chicken and sauce mixture to a greased baking dish.
12Sprinkle the breadcrumb topping evenly over the top of the casserole.
13Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
14Let it rest for 5 minutes before serving.

🔧Equipment

Baking dish
Large skillet
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 115mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: You can use rotisserie chicken to save time on cooking. You can also add vegetables like frozen mixed vegetables or corn to the casserole for added nutrition. You can also substitute greek yogurt for sour cream for a healthier option.

This shredded chicken casserole is a perfect dish for any occasion. It’s easy to make and can be customized to suit your tastes. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a party, this recipe is sure to impress.

It’s a great way to use up leftovers and sneak in some extra vegetables for the kids. Plus, the creamy sauce and crispy topping make it a hit with everyone in the family. You can serve it with a side salad or some garlic bread for a complete meal.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat in the oven or microwave until heated through. This recipe is always a good idea.

❓ Frequently Asked Questions About Creamy Shredded Chicken Casserole

1.

What type of pasta should I use in this recipe?
I recommend using penne pasta because its tubular shape holds onto the sauce nicely.

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