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    Home » Recipes » Chicken Recipes » Creamy Chicken Casserole Recipe

    Creamy Chicken Casserole Recipe

    By Sherri On August 16, 2020, Updated October 26, 2021 40 Comments

    70349 shares
    4.91 from 11 votes
    Jump to Recipe Pin Recipe
    chicken casserole in a white baking dish with a spoonful being scooped out
    chicken casserole recipe with text overlay
    chicken casserole being scooped out of a baking dish with a wooden spoon

    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.

    chicken casserole being scooped out of a white baking dish

    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

    ingredients for chicken casserole in 6 white bowls

    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.

    diced chicken in a silver pan and shredded chicken in a food processor

    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.

    cheese and creamy soups mixed in a white bowl

    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).

    six steps of making chicken casserole

    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.

    chicken casserole being spooned out of a baking dish

    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.

    chicken casserole piled on a white plate with baking dish in the background

     

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    chicken casserole in a white baking dish with a spoonful being scooped out

    Creamy Chicken Casserole Recipe

    This creamy Chicken Casserole is Comfort Food at its best! It's made with simple ingredients: cheddar cheese, creamy soups, elbow noodles and shredded chicken.
    4.91 from 11 votes
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    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 549kcal
    Author: Sherri Hagymas

    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 9x13 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 9x13 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

    Add ½ cup of milk for a little extra creaminess.
    Make batches of crock pot shredded chicken and freeze it in separate bags to use in recipes like this casserole.
    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! 

    Nutrition

    Calories: 549kcal | Carbohydrates: 56g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 892mg | Potassium: 581mg | Fiber: 2g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    closeup of Chicken Casserole recipe with breadcrumb topping

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    Filed Under: Chicken Recipes, Main Dishes, Popular Recipes, Recipes

    Reader Interactions

    Comments

    1. Jennifer

      August 02, 2017 at 12:44 pm

      5 stars
      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.

      Reply
    2. Margo

      October 04, 2016 at 8:35 am

      Your recipes look scrumptious! 🙂

      Reply
      • Sherri

        October 04, 2016 at 9:46 am

        Thank you so much!

        Reply
        • Angela

          February 22, 2018 at 11:31 am

          is there another soup I could use in place of the cream of mushroom

        • Sherri

          February 22, 2018 at 11:32 am

          You could use 2 cans of cream of chicken if you’d like. 🙂

        • Angela

          February 22, 2018 at 11:34 am

          DUH! Thank you 🙂 Making it tonight

    3. Shane

      June 08, 2016 at 10:45 am

      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/

      Reply
    4. Don

      February 18, 2016 at 11:43 am

      what size casserole dish do you use?

      Reply
      • Sherri

        February 18, 2016 at 11:50 am

        I use a 9 x 13 pyrex dish. 🙂

        Reply
    5. Patricia

      December 17, 2015 at 7:06 pm

      5 stars
      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.

      Reply
      • Sherri

        December 18, 2015 at 8:08 am

        I am so glad you let me know how much you enjoyed it! It’s a favorite in our house. 🙂

        Reply
    6. Amanda

      August 31, 2015 at 11:01 pm

      5 stars
      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!

      🙂

      Reply
      • Amanda

        August 31, 2015 at 11:03 pm

        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!

        Reply
    7. Maureen

      May 18, 2015 at 1:49 am

      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.

      Reply
    8. AR

      November 19, 2014 at 5:14 pm

      I think I’ll stop and get a rotisserie chicken tonight and try this, sounds good!

      Reply
    9. Charissa

      November 12, 2014 at 10:21 am

      Yum! How many does this serve? And what size of cream of chicken and cream of mushroom cans did you use? Thanks!

      Reply
      • Sherri

        November 12, 2014 at 3:58 pm

        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.

        Reply
    10. porter

      September 07, 2014 at 1:09 pm

      Do you think I could make this the night before? Or even prepare and freeze?

      Reply
      • Sherri

        September 07, 2014 at 3:40 pm

        Absolutely! I would leave the panko off until you are putting it in the oven so it doesn’t get soggy.

        Reply
    11. Ryan Schultz

      June 14, 2014 at 12:52 pm

      It says shredded cheese what kind? Mozzarella, ?

      Reply
      • Sherri

        June 14, 2014 at 2:23 pm

        Oh my goodness I’m sorry. I use Cheddar ):-

        Reply
    12. Miz Helen

      April 21, 2014 at 10:25 am

      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

      Reply
    13. Robin

      April 18, 2014 at 8:31 am

      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

      Reply
      • Sherri

        April 18, 2014 at 8:35 am

        I need to do that! I have added peas before but broccoli is probably wonderful as well.

        Reply
    14. Maria

      April 17, 2014 at 8:53 am

      This looks so creamy and delicious! The perfect comfort food!

      Reply
      • Sherri

        April 17, 2014 at 9:40 am

        It really is the PERFECT comfort food 🙂

        Reply
    15. Deborah

      April 16, 2014 at 11:38 am

      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

      Reply
    16. Julie

      April 15, 2014 at 2:23 pm

      Great! Added to my menu for next week. 🙂

      Reply
    17. Erlene

      April 15, 2014 at 6:24 am

      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.

      Reply
    18. Rachel Kathyg @ onlinesisterhood

      April 14, 2014 at 10:44 am

      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:)

      Reply
    19. The Better Baker

      April 02, 2014 at 2:49 pm

      Oh how I love the sounds, and looks, of this creamy dish. Thanks so much for sharing at Weekend Potluck.

      Reply
    20. Debi and Charly @ Adorned From Above

      March 31, 2014 at 7:19 pm

      Thanks so much for sharing with Adorned From Above’s Link Party.
      Have a great week.
      Debi and Charly

      Reply
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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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