Creamy Chicken Casserole Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
549 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Casserole Recipe
Description
The Creamy Chicken Casserole Recipe brings together tender chunks of cooked chicken with creamy canned soups, shredded cheddar, and cooked elbow macaroni to create a hearty baked dish. The chicken is seasoned with garlic powder and black pepper and cooked in olive oil or baked before shredding. Combining the chicken with the soups, cheese, and macaroni produces a thick mixture that is then baked with a panko breadcrumb topping to add a crunchy texture contrast.
The casserole offers a creamy and cheesy flavor profile with the subtle earthiness of mushroom soup and the savory chicken. The breadcrumb topping melts to a golden crust that complements the softness of the macaroni and chicken beneath.
This recipe also suggests adding milk for extra creaminess, using homemade soups as alternatives to canned, and substituting crushed Ritz crackers for a different topping crunch. Making shredded chicken in advance and freezing it facilitates faster assembly on the day of baking.
Ingredients
- 1.5 lbs chicken breast cooked and shredded or diced, boneless skinless
- 10.5 ounces cream of mushroom soup 1 can
- 10.5 ounces cream of chicken soup 1 can
- 8 oz cheddar cheese shredded
- 1 teaspoon garlic powder
- ½ teaspoon black 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
- Adding ½ cup of milk enhances the creaminess of the casserole.
- Prepare and freeze shredded chicken in advance for quick recipe assembly.
- Consider making your own cream of mushroom and cream of chicken soups for a homemade touch.
- Crushed Ritz crackers can replace the breadcrumb topping for a different texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 892mg | 37% |
| Potassium | 581mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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