Creamy Chicken Casserole Recipe

Name: Creamy Chicken Casserole Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
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)

By Sherri On February 18, 2016, Updated May 11, 2020 39 Comments

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This easy Creamy Chicken Casserole is made with simple ingredients to create a cheesy sauce then topped with bread crumbs or panko for a crispy topping.

Chicken casserole is one of my favorite recipes when I think of comfort food that I loved my Grandma making. This Chicken Bacon Ranch Casserole and this Chicken and Rice Casserole are also very popular in our house.

This casserole recipe is made with boneless chicken breasts, elbow macaroni, cream of mushroom soup, cream of chicken soup, cheese, milk, and breadcrumbs or panko for the 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.

Pro Tips:

I like to 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!

How to Make Creamy Chicken Casserole

Two ways you can prepare the chicken:

1. Place the boneless, skinless chicken breasts in a saute pan and cook for about 10 minutes on each side over medium heat or until no longer pink. I usually slice it into 5 or 6 pieces after turning it the first time to speed up the cooking time.

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.

When the chicken is done, shred it with a fork or cut into small pieces. Save the juices to use as well. You can also put it in a food processor to shred it perfectly,

In a 9 x 13 Casserole Dish, mix the cream of mushroom and cream of chicken 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.

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 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.

Craving more casserole recipes? Try these as well:

Bacon Ranch Chicken Casserole

Creamy Crockpot Chicken and Brown Rice Casserole

John Wayne Casserole