cream chicken casserole recipe

Written ByJenny Smyth Posted on
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The Best cream chicken casserole recipe

I’ve been making this cream chicken casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and perfect for a weeknight dinner or a special occasion.

The combination of tender chicken, creamy sauce, and crunchy crackers is a winning combination that never fails to impress. I love how versatile this recipe is – you can serve it as a main course or as a side dish, and it’s just as delicious either way.

My kids have grown up on this recipe, and now they’re old enough to help me in the kitchen, making it a fun family activity. We often serve it with a side of steamed vegetables or a simple green salad to round out the meal.

The best part about this recipe is that it’s incredibly easy to make ahead of time – just assemble the casserole and refrigerate it until you’re ready to bake it. This makes it perfect for busy families who need a stress-free dinner option.

When I’m feeling under the weather, this recipe always lifts my spirits – there’s something about the warm, comforting flavors that just makes me feel better. I’ve served this dish at countless family gatherings and potlucks, and it’s always been a crowd-pleaser.

I’ve even made it for my neighbors and friends when they’re in need of a comforting meal. My grandmother used to make this recipe all the time when I was growing up, and now I’m carrying on her tradition with my own family.

Creamy Chicken Casserole

4.5 from 593 votes

A comforting and creamy chicken casserole perfect for a family dinner. Tender chicken and vegetables in a rich sauce, topped with a crispy breadcrumb topping.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Mixture

1.5 lbs boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

For the Vegetables

1 cup frozen mixed vegetables
1 small onion, diced

For the Topping

1 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a 9×13-inch baking dish.
3Cut the chicken breasts into bite-sized pieces.
4Season with salt, black pepper, and garlic powder.
Set aside.
5In a large mixing bowl, combine the cream of chicken soup and milk.
6Add the chicken pieces and stir until well coated.
7Add the frozen mixed vegetables and diced onion, stirring to combine.
8Transfer the chicken and vegetable mixture to the prepared baking dish.
9Spread the mixture evenly across the dish.
10In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter.
11Sprinkle the breadcrumb mixture evenly over the top of the casserole.
12Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the top is golden brown and crispy.
13The internal temperature of the chicken should reach 165°F.
14Let it rest for 5 minutes before serving.

🔧Equipment

Baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

You can add other vegetables like mushrooms or bell peppers if desired. For a healthier option, use low-sodium cream of chicken soup and whole-wheat breadcrumbs.

This cream chicken casserole recipe has been a staple in our household for years, and I’m so glad I can share it with all of you!

It’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or a show-stopping main course for your next family gathering.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers as needed and reheat when you’re ready to serve again.

❓ Frequently Asked Questions About Creamy Chicken Casserole

Q: What kind of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs for this recipe – either way works great! If you’re using breasts, make sure to pound them thin so they cook evenly. If you’re using thighs, you may want to cut them into smaller pieces so they cook more quickly.

Q: Can I make this recipe ahead of time?

A: Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake it. Just keep an eye on the crackers – they may get soggy if left in the fridge for too long.

Q: Can I substitute the crackers with something else?

A: While the crackers are an essential part of this recipe’s flavor and texture, you can try substituting them with crushed potato chips or even breadcrumbs if you prefer. Just be aware that the flavor will be slightly different.

Q: Can I freeze this casserole?

A: Yes, you can freeze the assembled casserole up to 3 months before baking. Just thaw it overnight in the fridge before baking as instructed.

Q: Is this recipe suitable for vegetarians?

A: No, unfortunately not – this recipe contains chicken as its main ingredient. However, you could try substituting the chicken with cooked vegetables like carrots or zucchini for a vegetarian version.

Q: Can I make individual servings of this casserole?

A: Yes, you can portion out individual servings into ramekins or small baking dishes before baking – just adjust the cooking time accordingly.

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