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    Home » Recipes » Casseroles » Chicken Casserole

    Chicken Casserole

    Published: September 7, 2019 · Modified: Oct 18, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This easy Chicken Casserole recipe comes together so quickly. Packed with creamy chicken and then topped with crackers and cheese, this dinner will become a family favorite. Make two and freeze one for later for an easy weeknight dinner for busy nights.

    A chicken casserole with a serving removed and a spoon inside the baking dish.
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    Chicken casserole is such a classic dinner recipe, and the odds of you having most of the ingredients ready to go are high! Casserole recipes are one of my go-to dinners as they come together so effortlessly, and once they’re in the oven, you’ve got your hands free to do other things around the house. It’s the easiest recipe to throw together for busy weeknights, it’s full of flavor, and great for picky eaters. I usually like to serve this recipe with fluffy dinner rolls or cornbread but it’s perfect on its own as well.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make a chicken casserole.

    Condensed cream of chicken soup — you can use regular condensed cream of chicken soup or an unsalted version. Try to use one that has a short ingredient list without fillers.

    Sour cream — the sour cream adds richness to the casserole and a hint of tangy flavor. If you’ve run out you can always make homemade sour cream.

    Cooked chicken — you can make your own chicken and then shred it or buy two rotisserie chickens. If you make your own, feel free to cook a whole chicken, just breasts, or just thighs. It’s up to you!

    Cheddar cheese — I recommend shredding cheese from a block. Pre-shredded cheese sold at stores tends to have a coating on it that prevents it from clumping. The coating prevents the cheese from melting correctly.

    Ritz crackers — I love how the crackers add texture to the casserole. You can lightly crush them inside a Ziploc bag with a rolling pin to make the process less messy.

    HOW TO MAKE CHICKEN CASSEROLE

    Set of two photos showing the condense cream of chicken soup mixed with all the other ingredients.

    1. In a large bowl, stir together the cream of chicken soup, sour cream, onion powder, garlic powder, salt, pepper, and 1½ cups of cheese.

    2. Fold in the chicken and transfer the mixture to the prepared 13×9-inch casserole dish.

    Set of two photos showing melted butter added to crushed crackers and then cheese added on top of the dish.

    3. In a medium bowl, stir together the crackers and melted butter.

    4. Sprinkle crackers over the chicken mixture and the remaining ½ cup of cheese. Bake for 35 to 40 minutes and allow it to cool and set for 15 to 20 minutes before serving.

    A plate with a serving of chicken casserole.

    PRO TIPS FOR MAKING THIS RECIPE

    • Feel free to add some vegetables to this! You can easily turn this into a chicken and broccoli casserole or chicken and mushroom casserole with a quick addition. When adding vegetables, saute them first, so it decreases the water content.
    • You can quickly make shredded chicken breasts by poaching them. Simply add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes.
    • ​​Alternatively, roast your chicken by drizzling chicken breasts with olive oil; sprinkle with salt and pepper, and bake at 375F on a rimmed baking sheet until cooked through (35 to 40 minutes).
    • Quickly shred chicken breasts by beating them with a mixer while warm. The chicken will shred effortlessly.
    • To easily shred your own cheese, run it through a cheese grater or a food processor’s grater attachment.
    • By allowing the chicken casserole to cool before cutting, you give it time to set up. This makes serving much more manageable, so don’t skip this step.

    Overhead view of a chicken casserole.

    FREQUENTLY ASKED QUESTIONS

    How do I store leftovers?

    Store leftover chicken casserole in an airtight container in the fridge for up to 4 days. When ready to eat, you can reheat it in the oven until warmed through or use the microwave. Using the oven will help keep the topping crispy.

    How do I freeze this casserole?

    You can freeze this cheesy chicken casserole baked or unbaked. When ready to eat or cook, simply thaw overnight in the fridge and bake as directed or reheat until warm throughout. Use aluminum containers if you plan on freezing the casserole as they’re lighter, and you won’t risk thermal shock on ceramic dishes.

    Can I use a different topping?

    If you’re out of Ritz crackers, try some potato chips or regular breadcrumbs in this chicken casserole recipe’s crispy topping.

    Can I add rice?

    Feel free to add cooked rice or pasta to the filling to make this chicken casserole even more hearty.

    If you love this recipe try these out!

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    • A sweet potato casserole topped with marshmallows and pecans.

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    If you’ve tried this Chicken Casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Chicken casserole in a baking dish with a serving scooped out.
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    5 from 57 votes

    Chicken Casserole

    This is going to be the best Chicken Casserole recipe you'll ever make! A hearty and creamy filling topped with a cheesy and crispy topping, this recipe will become a household favorite.
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Resting Time 15 minutes
    Total Time 1 hour
    Servings 6 servings
    Calories 791kcal
    Author John Kanell

    Ingredients

    • 2 condensed cream of chicken soup (10.5-ounce cans)
    • 1 cup sour cream (240g)
    • 1½ teaspoon onion powder
    • 1½ teaspoon garlic powder
    • ¾ teaspoon salt
    • 1 teaspoon ground black pepper
    • 8 cups shredded cooked chicken about 2 rotisserie chickens
    • 2 cups shredded cheddar cheese divided (225g)
    • 2 full sleeves Ritz crackers lightly crushed
    • 4 tablespoons melted butter (56g)

    Instructions

    • Preheat the oven to 375F. Lightly spray a 13x9-inch casserole dish with cooking spray.
    • In a large bowl, stir together the cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper. Fold in the chicken and 1½ cups of cheese. Transfer the mixture to the prepared baking dish.
    • In a medium bowl stir together the crackers and melted butter. Sprinkle crackers over the chicken mixture. Sprinkle with the remaining ½ cup of cheese.
    • Bake for 35 to 40 minutes or until the filling is bubbling and the crackers are lightly browned. Allow the casserole to cool and set for 15 to 20 minutes before serving.

    Notes

    • Feel free to add some vegetables to this! You can easily turn this into a chicken and broccoli casserole or chicken and mushroom casserole with a quick addition. When adding vegetables, saute them first, so it decreases the water content.
    • You can quickly make shredded chicken breasts by poaching them. Simply add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes.
    • ​​Alternatively, roast your chicken by drizzling chicken breasts with olive oil; sprinkle with salt and pepper, and bake at 375F on a rimmed baking sheet until cooked through (35 to 40 minutes).
    • Quickly shred chicken breasts by beating them with a mixer while warm. The chicken will shred effortlessly.
    • To easily shred your own cheese, run it through a cheese grater or a food processor’s grater attachment.
    • By allowing the chicken casserole to cool before cutting, you give it time to set up. This makes serving much more manageable, so don’t skip this step.

    Nutrition

    Calories: 791kcal | Carbohydrates: 22g | Protein: 61g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1625mg | Potassium: 610mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 5mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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