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Simple Chicken Casserole

A quick and easy chicken casserole that's creamy, comforting, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3 cups 3 cups cooked chicken, shredded or diced (about 2 medium breasts) Use rotisserie for speed.
  • 2 cups 2 cups frozen mixed vegetables, thawed (peas, carrots, green beans)
  • 1 medium 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves 2 cloves garlic, minced
  • 1 can (10.5 oz) 1 can (10.5 oz) condensed cream of chicken soup (or mushroom for a milder flavor)
  • 1 cup 1 cup milk (whole or 2% for creaminess) Substitute unsweetened almond milk for dairy-free.
  • 1/2 cup 1/2 cup sour cream or plain Greek yogurt Adds tang and thickness.
  • 1 cup 1 cup shredded cheddar cheese, divided Use sharp for more flavor.
  • 1 tablespoon 1 tablespoon olive oil or butter for sautéing
  • 1/2 teaspoon 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon 1/4 teaspoon ground black pepper
  • 1/2 teaspoon 1/2 teaspoon dried thyme or Italian seasoning (optional) For warmth.
For the Topping
  • 1 1/2 cups 1 1/2 cups crushed buttery crackers or seasoned breadcrumbs (about 6 oz crackers)
  • 2 tablespoons 2 tablespoons melted butter (or olive oil for lighter version)
  • 1/4 cup 1/4 cup grated Parmesan cheese (optional for extra crispness)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar sized casserole pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Baking
  1. 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.
  2. 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.
  3. Let the casserole rest for 5 to 10 minutes before serving so it sets slightly.

Notes

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.