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Creamy chicken casserole recipe

Quick and Easy Chicken Casserole

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 Servings
Calories 450 kcal

Equipment

  • Large mixing bowl
  • Medium saucepan
  • 9x13-inch (23x33 cm) casserole dish
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp Knife and Cutting Board
  • Whisk
  • Aluminum Foil (optional, for covering during baking)

Ingredients
  

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

Instructions
 

  • Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-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!

Notes

Nutritional Value Per Serving
Calories: 450 kcal/ Protein: 32g/ Carbohydrates: 15g/ Fat: 30g/ Cholesterol: 120mg/ Sodium: 800mg/ Calcium: 250mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken and vegetable casserole, chicken casserole recipe