Simple Chicken Casserole
Introduction
I still remember the first time I made this Simple Chicken Casserole (comfort food, weeknight dinner) on a rainy evening when the house smelled like browned onions and melted cheese. I was short on time and even shorter on energy, so I pulled together pantry staples and a couple of leftover cooked chicken breasts. The result was warm, creamy, and somehow exactly what everyone needed. That evening turned into a family favorite, and the recipe has come to feel like a cozy hug in a baking dish.
I often pair this casserole with a golden, crispy potato side for contrast; for a favorite variation, see my go-to pairing with baked hashbrown casserole baked hashbrown casserole with ground beef. The textures and aromas are simple but comforting, and the recipe adapts well to what you have on hand.
Why make This Recipe
What makes this Simple Chicken Casserole special is its balance of creamy sauce, tender chicken, and a crunchy topping. It is:
- Quick to assemble for busy weeknights.
- Family-approved and kid-friendly.
- Flexible with ingredients so you can make it healthier or more indulgent.
- A one-dish meal that saves time on cleanup.
You will love this recipe because it delivers familiar, comforting flavors with minimal fuss and reliable results every time.
Ingredients You’ll Need
For the Casserole:
- 3 cups cooked chicken, shredded or diced (about 2 medium breasts) use rotisserie for speed.
- 2 cups frozen mixed vegetables, thawed (peas, carrots, green beans).
- 1 medium onion, finely chopped (about 1 cup).
- 2 cloves garlic, minced.
- 1 can (10.5 oz) condensed cream of chicken soup (or mushroom for a milder flavor).
- 1 cup milk (whole or 2% for creaminess; substitute unsweetened almond milk for dairy-free).
- 1/2 cup sour cream or plain Greek yogurt (adds tang and thickness).
- 1 cup shredded cheddar cheese, divided (use sharp for more flavor).
- 1 tablespoon olive oil or butter for sautéing.
- 1/2 teaspoon salt, more to taste.
- 1/4 teaspoon ground black pepper.
- 1/2 teaspoon dried thyme or Italian seasoning (optional, for warmth).
For the Topping:
- 1 1/2 cups crushed buttery crackers or seasoned breadcrumbs (about 6 oz crackers).
- 2 tablespoons melted butter (or olive oil for lighter version).
- 1/4 cup grated Parmesan cheese (optional, for extra crispness).
Notes:
- Use freshly cooked chicken for best texture; leftovers work wonderfully.
- Swap vegetables for broccoli florets or mushrooms if preferred.
- For a gluten-free version, use gluten-free condensed soup and GF crackers.
How to make Simple Chicken Casserole
Step 1: Preheat and prepare.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar sized casserole pan.
Step 2: Sauté the aromatics.
- Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until soft and translucent. Add the minced garlic and cook 30 to 45 seconds until fragrant.
Step 3: Make the creamy base.
- In a large bowl, whisk together the condensed soup, milk, and sour cream until smooth. Stir in 3/4 cup of the shredded cheddar, dried thyme, salt, and pepper. The mixture should be slightly thick but pourable.
Step 4: Combine chicken and vegetables.
- Add the cooked chicken, sautéed onions and garlic, and thawed mixed vegetables to the bowl. Fold gently until everything is evenly coated and the mixture looks creamy.
Step 5: Assemble the casserole.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of cheddar evenly over the surface.
Step 6: Add the topping.
- Mix the crushed crackers or breadcrumbs with the melted butter and Parmesan if using. Sprinkle the topping evenly over the casserole to form a golden crust.
Step 7: Bake.
- Bake uncovered for 25 to 30 minutes, until the filling is bubbly at the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 5 minutes.
Step 8: Rest and serve.
- Let the casserole rest 5 to 10 minutes before serving so it sets slightly. The filling should be creamy and hot, and the topping crisp.
Visual cues:
- Filling bubbles gently around the edges when ready.
- Topping should be evenly golden and crisp, not soggy.
Tips & Recipe Variations
- Use leftover rotisserie chicken to save time.
- For extra moisture, stir in 1/4 cup chicken broth if the filling seems too thick.
- To avoid a watery casserole, thaw frozen vegetables fully and blot excess moisture with a paper towel.
- Make it lower carb by swapping breadcrumbs for crushed pork rinds or almond flour.
- Vegetarian option: replace chicken with cubed firm tofu and use cream of mushroom soup.
- Dairy-free: use dairy-free condensed soup, plant-based milk, and vegan cheese.
- Make-ahead: assemble the casserole up to the topping, cover, and refrigerate up to 24 hours. Add topping and bake as directed, adding a few extra minutes if cold.
- Freezing: bake, cool, and freeze in an airtight container for up to 3 months. Reheat covered at 350°F (175°C) until heated through, then uncover to crisp the topping.
How to Serve
- Serve with a crisp green salad and a bright vinaigrette to cut the richness.
- Pair with steamed green beans or roasted Brussels sprouts for color and texture contrast.
- A light white wine or a citrusy iced tea complements the creamy flavors.
- For presentation, garnish with chopped parsley and a sprinkle of extra Parmesan.
- Estimated serving size: serves 6 as a main course. Calories will vary by ingredient choices.
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes. Assemble the casserole without the topping, cover, and refrigerate up to 24 hours. Add the topping and bake when ready.
Q: Can I freeze leftovers? A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Reheat covered in a 350°F oven until hot, then uncover to crisp the topping.
Q: What can I use instead of condensed soup? A: Make a quick white sauce: melt 2 tablespoons butter, stir in 2 tablespoons flour, cook 1 minute, then whisk in 1 1/4 cups chicken broth and 1/2 cup milk until thickened.
Q: How do I prevent the dish from becoming watery? A: Thaw and drain frozen vegetables well, avoid over-mixing, and let the casserole rest after baking so liquids reabsorb.
Q: Can this be made gluten-free? A: Yes. Use gluten-free condensed soup and swap the cracker topping for gluten-free breadcrumbs.
Review
“This Simple Chicken Casserole became my family’s go-to comfort meal. It is creamy, flavorful, and so easy to throw together on busy nights. The cracker topping gives just the right crunch, and everyone asks for seconds.” – A satisfied home cook
Conclusion
This Simple Chicken Casserole is the kind of recipe I reach for when I want comfort without fuss. It brings warm, familiar flavors and is easy to adapt to dietary needs or pantry items. If you enjoy creamy, forgiving casseroles that feed a crowd, you might also like the original inspiration behind similar comforting casseroles, such as the Easy Creamy Chicken Casserole Recipe. Give this one a try, and I hope it finds a place at your table the way it did at mine.
Simple Chicken Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar sized casserole pan.
- Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 30 to 45 seconds until fragrant.
- In a large bowl, whisk together the condensed soup, milk, and sour cream until smooth. Stir in 3/4 cup of the shredded cheddar, dried thyme, salt, and pepper. The mixture should be slightly thick but pourable.
- Add the cooked chicken, sautéed onions and garlic, and thawed mixed vegetables to the bowl. Fold gently until everything is evenly coated and the mixture looks creamy.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of cheddar evenly over the surface.
- Mix the crushed crackers or breadcrumbs with the melted butter and Parmesan if using. Sprinkle the topping evenly over the casserole to form a golden crust.
- Bake uncovered for 25 to 30 minutes, until the filling is bubbly at the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 5 minutes.
- Let the casserole rest for 5 to 10 minutes before serving so it sets slightly.
Notes
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