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.
Ingredients You’ll Need
- Boneless skinless chicken breasts cooked and shredded or diced, Make batches of crock pot shredded chicken and freeze it in separate bags to use in recipes like this casserole.
- Cream of mushroom – 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!
- Cream of chicken soup
- Shredded cheddar cheese
- Garlic powder
- Pepper
- Olive oil
- Panko bread crumbs – or regular bread crumbs, You can also substitute crushed Ritz crackers for the crunchy topping too!
- Elbow macaroni – cooked per package directions
- Milk – optional
Variation
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:
Step 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.
Step 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.
Step 3. Cook the elbow noodles per package directions.
Step 4. 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.
Step 5. 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).
Step 6. Place the cooked elbow macaroni into a 9×13 baking dish.
Step 7. Add in the cooked, shredded chicken.
Step 8. Pour the cheese/soup mixture over top and mix together well.
Step 9. Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 minutes.
Step 10. 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.
Patricia
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
I am so glad you let me know how much you enjoyed it! It’s a favorite in our house. 🙂
Amanda
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
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
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
I think I’ll stop and get a rotisserie chicken tonight and try this, sounds good!
Charissa
Yum! How many does this serve? And what size of cream of chicken and cream of mushroom cans did you use? Thanks!
Sherri
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
Do you think I could make this the night before? Or even prepare and freeze?
Sherri
Absolutely! I would leave the panko off until you are putting it in the oven so it doesn’t get soggy.
Ryan Schultz
It says shredded cheese what kind? Mozzarella, ?
Sherri
Oh my goodness I’m sorry. I use Cheddar ):-
Miz Helen
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
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
I need to do that! I have added peas before but broccoli is probably wonderful as well.
Maria
This looks so creamy and delicious! The perfect comfort food!
Sherri
It really is the PERFECT comfort food 🙂
Deborah
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
Great! Added to my menu for next week. 🙂
Erlene
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
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
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
Thanks so much for sharing with Adorned From Above’s Link Party.
Have a great week.
Debi and Charly