Comfort Food at its best! This creamy Chicken Casserole is a family favorite in our house.
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.
CREAMY CHICKEN CASSEROLE
It’s easy to put together and this recipes 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.
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.
CHICKEN CASSEROLE INGREDIENTS
3 boneless/skinless chicken breasts, cooked and shredded or diced
(1) 10 1/2 oz can cream of mushroom soup
(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
HOW TO MAKE CHICKEN CASSEROLE
- 3 boneless/skinless chicken breasts, cooked and shredded or diced
- (1) 10½ oz can cream of mushroom soup
- (1) 10½ oz can cream of chicken soup
- 1 cup of milk
- 8 oz of shredded cheddar cheese
- 1 tsp Garlic Powder
- ½ tsp pepper
- 1 TBSP Olive Oil
- 1½ Cups Panko bread crumbs or regular bread crumbs
- 1 lb box of elbow macaroni, cooked per package directions
- 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!!!
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.
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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
The Better Baker says
Oh how I love the sounds, and looks, of this creamy dish. Thanks so much for sharing at Weekend Potluck.
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:)
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.
Julie says
Great! Added to my menu for next week. 🙂
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
Maria says
This looks so creamy and delicious! The perfect comfort food!
Sherri says
It really is the PERFECT comfort food 🙂
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.
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
Ryan Schultz says
It says shredded cheese what kind? Mozzarella, ?
Sherri says
Oh my goodness I’m sorry. I use Cheddar ):-
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.
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.
AR says
I think I’ll stop and get a rotisserie chicken tonight and try this, sounds good!
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.
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!
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. 🙂
Don says
what size casserole dish do you use?
Sherri says
I use a 9 x 13 pyrex dish. 🙂
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/
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
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.
Stefanny says
This recipe of the egg is a delight, because I already ate avocado eggs, very good indeed.
Lindsay says
Delicious… my husband and toddler both loved it! I added summer squash sliced thin and it was so yummy!