Creamy Chicken Casserole Recipe

Creamy Chicken Casserole

Creamy Chicken Casserole

This is comfort at it’s best for my family.  :-)    I just made it the other night and I could eat it again and again and again.  It’s so easy!

You can easily cook the chicken ahead of time and just assemble the casserole when ready to put in the oven.

It’s always nice to cook a few packs of chicken and freeze in separate bags for use it recipes like this and so many others.

INGREDIENTS

3 boneless/skinless chicken breasts

(1) 10 1/2 oz can cream of mushroom soup

(1) 10 1/2 oz can cream of chicken soup

1 cup of milk (i use Fat Free)

8 oz of shredded cheddar cheese

1 tsp Garlic Powder

1/2 tsp pepper

1 TBSP Olive Oil

1 lb box of elbow macaroni – cooked

1 1/2 Cups Panko bread crumbs or regular bread crumbs.

DIRECTIONS

Place chicken breasts in – Glass Baking Dish and sprinkle with garlic powder and pepper. drizzle with olive oil.

Cover with foil and bake at 350 F for 30-40 minutes or until no longer pink.

When done, shred with a fork cut into small pieces and save the juices to use.

In a 9 x 13 Casserole Dish , mix the 2 soups, milk, cheese, cooked chicken and the broth from baked chicken (for extra flavors).

Then add in the cooked elbow macaroni and mix well.

Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 20-25 minutes.

To brown the panko topping, turn the oven on broil on low for about 3 -5 minutes to get it extra crispy. Just watch very closely. It can burn quickly. I usually leave the oven door cracked and stir it often.

  Creamy Chicken Casserole

Creamy Chicken Casserole Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 3 boneless/skinless chicken breasts
  • (1) 10½ oz can cream of mushroom soup
  • (1) can cream of chicken soup
  • 1 cup of milk (i use Fat Free)
  • 8 oz of shredded cheddar cheese
  • 1 tsp Garlic Powder
  • ½ tsp pepper
  • 1 TBSP Olive Oil
  • 1 lb box of elbow macaroni - cooked
  • 1½ Cups Panko or regular bread crumbs
Directions
  1. Place chicken breasts in baking dish and sprinkle with garlic powder and pepper. drizzle with olive oil.
  2. Cover with foil and bake at 350 F for 30-40 minutes or until no longer pink.
  3. When done, shred with a fork cut into small pieces and save broth to use.
  4. In a casserole dish, mix the 2 soups, milk, cheese, cooked chicken and the broth from baked chicken (for extra flavors).
  5. Then add in the cooked elbow macaroni and mix well.
  6. Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 20-25 minutes.
  7. I put my panko on a cookie sheet and broil for about 3 -5 minutes on low to get them extra crispy. Just watch very closely. It can burn quick. I usually leave the oven door cracked and stir it often.

Comments

  1. says

    Love these quick and easy casserole type dishes. It makes dinner so easy and fast. Would love for you to share it on The Yuck Stops Here! recipe link up.

  2. says

    Looks yummy! I cook a lot with chicken and am always looking for new ways to fix it. Thank you for sharing at the party. Happy Easter! Blessings ~Deborah

  3. says

    I make a similar casserole, the only difference is I add broccoli. You’re right, it is yummy enough to eat again and again. Thank you for sharing it at Fluster’s #CreativeMuster Party, I hope that you’ll be sharing with us again.
    Hugs, Smiles and Blessings.
    Robin @ Fluster Buster

  4. says

    This looks like a delicious Creamy Chicken Casserole. Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
    Miz Helen

    • Sherri says

      It is definitely a family favorite! I use the regular 10 1/2 oz sized soup cans. It serves at least 6-8, depending on the serving sizes. We usually get 2 meals out of it with our family of 4.

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