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There’s nothing like the comforting aroma of a homemade chicken casserole wafting through the kitchen. Perfect for cozy family dinners, meal prep, or even entertaining guests, this dish is a true crowd-pleaser. It’s hearty, satisfying, and packed with flavor, making it an all-time favorite for any occasion.

What sets this chicken casserole apart is its creamy, cheesy goodness combined with tender chicken and perfectly cooked vegetables. It’s a one-dish wonder that simplifies cooking without compromising on taste. Whether you’re a busy parent looking for an easy dinner or someone who loves classic comfort food, this recipe is for you.

For me, chicken casserole has always been synonymous with warmth and love. Growing up, my mom would whip up this dish on chilly evenings, and it instantly brought everyone to the table. Now, I’m excited to share this timeless recipe with you, adding a few twists to make it even more irresistible.

So grab your apron, and let’s dive into this delightful recipe that’s guaranteed to become a staple in your home!

Why You’ll Love It

Simple to make: This chicken casserole recipe is straightforward and requires minimal prep time. Perfect for busy weeknights!
One-dish convenience: With protein, veggies, and carbs all in one, it’s a complete meal with minimal cleanup.

Customizable: You can easily swap ingredients to suit your preferences or what you have on hand.
Comforting and satisfying: The creamy sauce, tender chicken, and cheesy topping make every bite a delight.
Meal-prep friendly: It stores well in the fridge or freezer, making it ideal for make-ahead meals.

More Chicken Recipes >>>>> Chicken Ceasar Salad Wrap

Ingredient List

For the Chicken:

2 lbs (900 g) boneless, skinless chicken breasts or thighs, cooked and shredded
1 tsp garlic powder

1 tsp onion powder
Salt and pepper, to taste

For the Casserole:

2 cups (475 ml) chicken broth

1 cup (240 ml) heavy cream
1 cup (240 ml) sour cream
1 can (10.5 oz/300 g) cream of chicken soup

1 tsp paprika
1 tsp dried thyme
1 tsp dried parsley

For the Vegetables:

1 cup (150 g) frozen peas
1 cup (130 g) diced carrots
1 cup (120 g) chopped broccoli florets

For the Topping:

2 cups (200 g) shredded cheddar cheese
1 cup (120 g) crushed Ritz crackers (or breadcrumbs)
2 tbsp (28 g) melted butter

Optional Add-ins:

½ cup (75 g) diced mushrooms
½ cup (75 g) chopped bell peppers

Kitchen Tools Needed

Large mixing bowl

Medium saucepan
9×13-inch (23×33 cm) casserole dish
Wooden spoon or spatula

Measuring cups and spoons
Sharp knife and cutting board
Whisk

Aluminum foil (optional, for covering during baking)

Cooking Instructions

Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
Prepare the chicken: Season the cooked, shredded chicken with garlic powder, onion powder, salt, and pepper. Set aside.

Make the sauce: In a medium saucepan over medium heat, combine the chicken broth, heavy cream, sour cream, cream of chicken soup, paprika, thyme, and parsley. Whisk until smooth and heated through.
Combine the casserole: In a large mixing bowl, combine the shredded chicken, prepared sauce, peas, carrots, and broccoli. Mix well.
Assemble the dish: Pour the chicken mixture into the greased casserole dish, spreading it evenly. Top with shredded cheddar cheese.

Add the crunchy topping: Mix the crushed Ritz crackers (or breadcrumbs) with melted butter in a small bowl. Sprinkle the mixture over the cheese layer.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until bubbly and golden brown on top.
Cool and serve: Let the casserole cool for 5 minutes before serving. Enjoy your hearty, homemade meal!

Tips and Tricks for Success

Shred the chicken easily: Use a stand mixer with the paddle attachment or two forks to quickly shred cooked chicken.
Avoid soggy toppings: Add the Ritz cracker topping just before baking to keep it crispy.
Use fresh vegetables: If you prefer fresh veggies over frozen ones, steam them lightly before adding them to the casserole to ensure they cook properly.

Customize flavors: Feel free to add spices like cayenne pepper for heat or Italian seasoning for a different flavor profile.
Double the recipe: This casserole freezes well, so consider making two—one for now and one for later.
Cheese options: Swap cheddar with mozzarella, Monterey Jack, or a mix of your favorite cheeses for a unique twist.

More Recipes >>>>> Southern Cornbread Salad

Ingredient Substitutions and Variations

Chicken: Swap chicken breasts or thighs for rotisserie chicken for a quicker option, or use leftover turkey for a holiday twist.
Vegetables: Use any combination of vegetables you like, such as zucchini, spinach, or corn. You can even use a frozen vegetable medley for convenience.

Cream of chicken soup: Substitute with cream of mushroom or cream of celery soup for a different flavor.
Dairy-free option: Use coconut cream or a dairy-free sour cream alternative and vegan cheese for a lactose-free version.
Low-carb version: Replace the crushed Ritz crackers with crushed pork rinds or almond flour for a keto-friendly topping.

Spices: Add a teaspoon of curry powder or Cajun seasoning for a bold flavor.

Serving Suggestions

Serve this chicken casserole with a side of garlic bread or dinner rolls for a hearty meal.
Pair it with a fresh green salad with a tangy vinaigrette to balance the richness of the casserole.

For a family-style dinner, serve with roasted vegetables or steamed asparagus.
Enjoy leftovers as a filling for wraps or stuffed into bell peppers for a creative twist.

Storage and Reheating Instructions

Refrigeration: Store leftover casserole in an airtight container in the fridge for up to 3 days.

Freezing: Wrap the casserole tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months.
Reheating: To reheat, cover the casserole with foil and bake in a 350°F (175°C) oven until warmed through (about 20-30 minutes). For smaller portions, microwave on medium power until heated evenly.
Tip for freezing: If freezing the casserole, leave off the cracker topping until ready to bake to ensure it stays crispy.

More Recipes >>>>>> Ground Turkey and Quinoa Stuffed Bell Peppers

FAQ

Can I make this casserole ahead of time? Yes! You can assemble the casserole up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add the topping and bake as directed.
Can I use pre-cooked chicken? Absolutely! Rotisserie chicken or leftover cooked chicken works perfectly in this recipe and saves time.

How do I prevent the casserole from being too dry? Ensure you use enough sauce to coat all the ingredients and avoid overbaking. Covering the casserole with foil during the first half of baking can also help retain moisture.
Can I double the recipe? Yes, you can double the ingredients and bake in two casserole dishes. This is great for feeding a crowd or meal prepping for the week.
What can I use instead of Ritz crackers? Breadcrumbs, crushed cornflakes, or even crushed potato chips make excellent alternatives for the topping.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Quick and Easy Chicken Casserole

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Course Main Course

Cuisine American

Servings 8 people

Calories 450 kcal

Equipment

Large mixing bowl

Medium saucepan
9×13-inch (23×33 cm) casserole dish
Wooden spoon or spatula

Measuring cups and spoons
Sharp Knife and Cutting Board
Whisk

Aluminum Foil (optional, for covering during baking)