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Chicken casserole recipe

Preheat oven to 375°F (190°C). Cook 2 cups shredded cooked chicken (or use rotisserie). In a bowl, mix 1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup sour cream (optional), 1/2 cup milk (as needed for creaminess), 1 cup shredded cheddar (or a mix of cheeses), 1/2 tsp garlic powder, 1/2 tsp onion powder, salt,

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  1. Chicken Casserole Recipe (En-US)

    Preheat oven to 375°F (190°C). Cook 2 cups shredded cooked chicken (or use rotisserie). In a bowl, mix 1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup sour cream (optional), 1/2 cup milk (as needed for creaminess), 1 cup shredded cheddar (or a mix of cheeses), 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Stir in 1–2 cups vegetables (peas, carrots, or broccoli) and the cooked chicken. Transfer to a greased 9x13-inch baking dish. Top with 1–2 cups crushed crackers or breadcrumbs (optional) and a little extra cheese. Bake 25–35 minutes until hot and bubbly. If using raw chicken, cook it fully first or use a recipe that specifies baking time for raw meat.

  2. Quick Tips & Variations

    For extra flavor, add 1/2 cup diced onion or 1/2 cup chopped celery to the mix. Want a lighter version? Use reduced-fat soup and cheese, and add more vegetables. For a crunchy top, broil for 1–2 minutes at the end (watch closely). Make-ahead: assemble, cover, refrigerate up to 24 hours, then bake (may need a few extra minutes).

  3. Professional-care note (Food safety)

    If you’re using leftover chicken, ensure it was stored safely and reheat until the center reaches 165°F (74°C). If you have kidney disease, consult a clinician about sodium and portion sizes, since condensed soups and cheese can be high in salt.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use frozen vegetables?

Yes—use thawed or cook them briefly first to reduce excess water, then mix into the casserole.

What can I substitute for cream of chicken soup?

Use cream of mushroom soup, or make a quick sauce with milk + flour + chicken broth and seasonings.

How do I store leftovers?

Cool promptly, refrigerate in a sealed container up to 3–4 days, and reheat until steaming hot (165°F/74°C).

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