This easy Creamy Chicken Casserole is made with simple ingredients to create a fabulous cheesy sauce then topped with bread crumbs or panko for the perfect crispy topping.
Chicken casserole is one of my favorite recipes when I think of classic comfort foods that I loved my mother making. This Chicken Bacon Ranch Casserole and this Chicken and Rice Casserole are also other popular comfort food requests in our house.
This casserole recipe is made with boneless chicken breasts, elbow macaroni, cream of mushroom soup, cream of chicken soup, cheddar cheese, and panko or (breadcrumbs) for the crispy topping.
I typically cook the chicken while I’m getting everything else organized and while the noodles are cooking. But you can also easily cook the chicken ahead of time and just assemble the casserole when you’re ready to put in the oven.
We like our chicken casserole a little on the cheesy side. Feel free to adjust the cheesiness to your liking.
Tips:
Make batches of crock pot shredded chicken and freeze it in separate bags to use in recipes like this casserole.
You can also easily make your own homemade cream of mushroom soup (and cream of chicken soup if you leave out the mushrooms). I had no idea it was so easy!
You can also substitute crushed Ritz crackers for the crunchy topping too!
For extra flavoring, add a tablespoon of garlic powder and ¼ teaspoon black pepper.
How to Make this Easy Chicken Casserole
Two ways you can prepare the chicken:
1. Dice boneless, skinless chicken into 1 inch pieces and cook in a sauté pan for about 10 minutes over medium heat or until no longer pink.
2. Place chicken breasts in a 9×13 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.
Cook the elbow noodles per package directions.
After the chicken is cooked, shred it with a fork or put it in a food processor to shred quickly. Save the juices to use as well.
In a medium bowl, mix the cream of mushroom and cream of chicken soups, shredded cheese, and the broth from cooked chicken (for extra flavors).
Place the cooked elbow macaroni into a 9×13 baking dish.
Add in the cooked, shredded chicken.
Pour the cheese/soup mixture over top and mix together well.
Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 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 and watch it the entire time.
Can you freeze chicken casserole?
Chicken casseroles are a wonderful meal to make ahead and freeze. It can either be frozen cooked or uncooked. Just place it in freezer safe dish (disposable aluminum pans are great options) and then wrap tightly in aluminum foil. Then wrap the entire dish in plastic wrap as well. Freeze for up to 3 months.
When you are ready to cook the casserole, place it in the refrigerator the night before to thaw then cook then next night.
Creamy Chicken Casserole Recipe
Ingredients
- 1.5 lbs boneless skinless chicken breasts cooked and shredded or diced
- 10.5 ounces cream of mushroom soup 1 can
- 10.5 ounces cream of chicken soup 1 can
- 8 oz shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 ½ cups Panko bread crumbs or regular bread crumbs
- 1 lb elbow macaroni cooked per package directions
- ½ cup milk optional
Instructions
- Dice boneless, skinless chicken into 1 inch pieces and cook in a saute pan with 1 tablespoon of olive oil, sprinkle with garlic powder and pepper. Cook for about 10 minutes over medium heat or until no longer pink.
- OR place chicken breasts in a 9×13 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.
- Cook the elbow noodles per package directions.
- When the chicken is done, shred it with a fork or put it in a food processor to shred quickly. Save the juices to use as well
- In a medium bowl., mix the cream of mushroom and cream of chicken soups, cheese, cooked chicken and the broth from cooked chicken (for extra flavors)
- Place the cooked elbow macaroni into a 9×13 baking dish.
- Add in the cooked, shredded chicken.
- Pour the cheese/soup mixture over top and mix together well.
- Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 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 watch it the entire time.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Linda Goodman
How much broth do you add to mixture?
Paula
This turned out good but I made the mistake of using the large elbow macaroni…too much pasta. Still good but dry.
Lucia smith
Creamy Chicken Casserole is my favorite baking recipe and for baking with ghee is the best option. Instead of using olive oil, I have used ghee because baking with ghee is a better and safer option for me. The taste of the dish is just awesome. You may please try it.
To know more : https://milkio.co.nz/baking-with-ghee/
Kris W
Next time I will add a couple tbsp of melted butter to the bread crumbs before putting on top. Would add more flavor than just having dried crumbs on top.
Brooke
Super excited to try! Quick question- when using chicken you’ve already shredded about how much do you use? Do you have a rough measurement for what the 3 breasts turn into once cooked and sheltered?
Sherri
Hi! Using about 2 cups of shredded chicken should be perfect. 🙂
Phillip
Made today extremely dry followed instructions to the letter. Even added some broth as it looked dry. To dry to eat. But thanks going back to my old recipe
Patty
This looks great. I always keep cooked chicken in my freezer. My question is you said to add the broth from cooking the chicken. Since mines already cooked and frozen should I a little chicken broth? If so roughly how much? I’m going to fix one for my husband and myself but I’m also going to make and freeze one for my son and daughter in law who are expecting their 1st baby in a few weeks. I’m trying to get several meals ready to go in the oven or in the crockpot to help make the 1st few weeks easier for them. Thanks for the recipes.
Sherri
Hi Patty! You cold just add about 1/2 cup of extra milk instead of the broth. I have done that plenty of times when I am using already cooked chicken as well. This will make a great freezer meal for you son and daughter-in-law 🙂
Lindsay
Delicious… my husband and toddler both loved it! I added summer squash sliced thin and it was so yummy!
Stefanny
This recipe of the egg is a delight, because I already ate avocado eggs, very good indeed.
Jennifer
Our only look gives your mouth water, your blog has many incredible recipes, are you a cook? I would love to eat some of these recipes for you.
Margo
Your recipes look scrumptious! 🙂
Sherri
Thank you so much!
Angela
is there another soup I could use in place of the cream of mushroom
Sherri
You could use 2 cans of cream of chicken if you’d like. 🙂
Angela
DUH! Thank you 🙂 Making it tonight
Shane
OMG!! You have got my mouth watering!! I WILL have to try this.
I would love for you to come participate in our Blog Hop. The Homesteader Hop every Wednesday, I do hope you will come out and join us. https://www.floydfamilyhomestead.com/2016/06/08/homesteader-hop-6/
Don
what size casserole dish do you use?
Sherri
I use a 9 x 13 pyrex dish. 🙂