This Creamy Chicken Casserole is comfort food at its best and a favorite recipe in our house! The cheesy sauce and crispy topping will have everyone wanting more.
Growing up, I have fond memories of certain foods that just scream comfort food. This good ole chicken casserole tops my list of those memories.
It’s easy to put together and this recipe makes a large batch for loads of leftovers (or for freezing for later)
I usually 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.
I also cook packs of chicken in the crockpot and freeze it in separate bags to use in recipes like this one.
You can also whip up your very own homemade cream of mushroom soup (and cream of chicken soup if you just leave out the mushrooms). I had no idea it was that easy!
We also like our chicken casserole a little on the cheesy side. So, feel free to adjust the cheese to your liking.
How to Make Creamy Chicken Casserole
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.
When done, shred with a fork or cut into small pieces. Save the juices to use as well.
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.
How to 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 and then wrap tightly in aluminum foil. Then wrap the entire dish in plastic wrap as well. Freeze for up to 3 months.
When ready to cook the casserole, you can place it in the refrigerator the night before to thaw then cook then next night.
Craving more comfort food recipes. Here are a few favorites to try:
Creamy Crockpot Chicken and Brown Rice Casserole
John Wayne Casserole
Apple Pork Tenderloin Slow Cooker Recipe
Creamy Chicken Casserole Recipe
Ingredients
- 3 boneless skinless chicken breasts cooked and shredded or diced
- 10.5 ounces 1 10 1/2 oz can cream of mushroom soup
- 10.5 ounces 1 10 1/2 oz can cream of chicken soup
- 1 cup of milk
- 8 oz of shredded cheddar cheese
- 1 tsp Garlic Powder
- 1/2 tsp pepper
- 1 TBSP Olive Oil
- 1 1/2 Cups Panko bread crumbs or regular bread crumbs
- 1 lb box of elbow macaroni cooked per package directions
Instructions
- Place chicken breasts in a 9x13 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 or cut into small pieces. Save the juices to use as well.
- 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.
- ENJOY!!!
Nutrition
Brooke says
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 says
Hi! Using about 2 cups of shredded chicken should be perfect. 🙂
Phillip says
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 says
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 says
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 says
Delicious… my husband and toddler both loved it! I added summer squash sliced thin and it was so yummy!
Stefanny says
This recipe of the egg is a delight, because I already ate avocado eggs, very good indeed.
Jennifer says
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 says
Your recipes look scrumptious! 🙂
Sherri says
Thank you so much!
Angela says
is there another soup I could use in place of the cream of mushroom
Sherri says
You could use 2 cans of cream of chicken if you’d like. 🙂
Angela says
DUH! Thank you 🙂 Making it tonight
Shane says
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 says
what size casserole dish do you use?
Sherri says
I use a 9 x 13 pyrex dish. 🙂
Patricia says
I was looking for an easy meal for chicken and found yours. My husband and I loved it a lot. It’s a keeper for sure. Thanks so much for sharing your recipe.
Sherri says
I am so glad you let me know how much you enjoyed it! It’s a favorite in our house. 🙂
Amanda says
This was so yummy! Husband liked it and so did our picky 6 year old.
I did make a couple changes (not because I’m one of “those” people, but more because I am bad at remembering to write all the things I need so I had to improvise)
Changes I had to make
I only had bowties and not elbows so I had to use those, this worked fine even though 1 lb seemed a lot once cooked, it worked since I have a pretty deep 9×13
Did not have bread crumbs so I had to use crushed up ritz crackers
Everything else I kept the same. I actually really liked the ritz! Although, I’m sure that wasn’t the most nutritional option it was definitely a hit and so easy!
I always rate my dinners based on how good they are in comparison to how easy they are to prepare and this one is perfect! So easy and so good!
🙂
Amanda says
Oh one more thing, I did end up using silk original almond milk as it’s all I had on hand and it was still awesome! Couldn’t tell the difference and will still very creamy!
Maureen says
This is such a wonderful comfort food. I love the creaminess and the cheesiness it has. Thanks for sharing this. I can’t wait to make this for dinner.
AR says
I think I’ll stop and get a rotisserie chicken tonight and try this, sounds good!
Charissa says
Yum! How many does this serve? And what size of cream of chicken and cream of mushroom cans did you use? Thanks!
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.
porter says
Do you think I could make this the night before? Or even prepare and freeze?
Sherri says
Absolutely! I would leave the panko off until you are putting it in the oven so it doesn’t get soggy.
Ryan Schultz says
It says shredded cheese what kind? Mozzarella, ?
Sherri says
Oh my goodness I’m sorry. I use Cheddar ):-
Miz Helen 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
Robin 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
Sherri says
I need to do that! I have added peas before but broccoli is probably wonderful as well.
Maria says
This looks so creamy and delicious! The perfect comfort food!
Sherri says
It really is the PERFECT comfort food 🙂
Deborah 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
Julie says
Great! Added to my menu for next week. 🙂
Erlene 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.
Rachel Kathyg @ onlinesisterhood says
This looks like such a yummy go-to recipe that can be made quickly! Thanks for sharing (found at mad by you monday). Have a great week:)
The Better Baker says
Oh how I love the sounds, and looks, of this creamy dish. Thanks so much for sharing at Weekend Potluck.
Debi and Charly @ Adorned From Above says
Thanks so much for sharing with Adorned From Above’s Link Party.
Have a great week.
Debi and Charly