Chicken casserole is a classic comfort food! This family favorite dish is made with cooked chicken, vegetables, and a creamy sauce. This recipe is made with flavorful ingredients and does not use canned cream of chicken soup. Both kids and adults love this creamy casserole. Great for potlucks, busy weeknights, family dinners, meal prep, and more!
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Why You’ll Love This Recipe
- This creamy chicken casserole is easy to make.
- This recipe only requires a few simple ingredients and can be assembled in just a few minutes.
- It is versatile.
- You can customize the recipe to your liking by adding different vegetables, cheeses, or proteins.
- It is affordable.
- This recipe is a great way to use up leftover chicken or rotisserie chicken.
- It is made without canned soup.
- Everyone loves this recipe! Kids and adults enjoy this homemade casserole recipe.
- Great for so many occasions!
- This casserole reheats and freezes well.
- It can be made gluten-free if needed. Use gluten-free pasta and gluten-free breadcrumbs.
- Check out this Chicken Curry Casserole for another easy family dinner!
Ingredients & Substitutes
These are the ingredients and substitutions for this chicken casserole. Scroll down to the recipe card below for the full recipe.
Use cooked chicken. This recipe is a great way to use up leftover rotisserie chicken.
Cook the pasta before assembling this casserole. We love using whole wheat pasta. Penne or rotini work well.
Frozen mixed vegetables add flavor and nutrients. Check out the frozen aisle at the grocery store for a bag of mixed veggies.
Chicken broth adds moisture and flavor.
Sour cream and milk add a creamy texture.
Shredded cheddar cheese makes this casserole cheesy! Feel free to use another type of cheese if needed.
Garlic powder, onion powder, salt, and pepper add a delicious flavor. Adjust these amounts if desired.
We love using whole wheat breadcrumbs for this topping. If you are gluten-free, use gluten-free breadcrumbs.
Melted butter adds the most delicious flavor to the top.
Taste & Texture
The taste of chicken casserole is a combination of savory, creamy, and cheesy.
The chicken is tender and juicy, the sauce is rich and flavorful, and the cheese is gooey and melted.
The noodles are soft and cooked through and the vegetables are tender. The breadcrumbs add a nice bit of crunch.
How to Make
Step 1
First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Step 2
In a large mixing bowl, combine the cooked chicken, cooked pasta, and frozen mixed vegetables.
Step 3
In a separate bowl, whisk together the chicken broth, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
Step 4
Pour the soup mixture over the chicken, pasta, and vegetables in the large mixing bowl. Stir everything together until evenly coated.
Step 5
Transfer the mixture to the greased baking dish and spread it out evenly.
Step 6
In a small bowl, combine the breadcrumbs and melted butter, stirring until the breadcrumbs are coated.
Step 7
Next, sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 8
Bake the chicken casserole in the preheated oven for about 30 to 35 minutes.
Step 9
Finally, remove the casserole from the oven and let it cool for a few minutes before serving.
Expert Tips for Success
Here are a few expert tips and tricks for making the best chicken casserole.
Use cooked chicken. Shredded or diced chicken is best.
Do not overcook the noodles. The noodles should be soft but still have a bit of bite to them.
Adjust the seasonings to suit your taste.
Bake the casserole until it is bubbly and golden brown.
Flavor Variations & Add-Ins
There are endless possibilities for flavor variations and add-ins for chicken casserole. Here are a few ideas.
Add chopped vegetables, such as carrots, onions, celery, or broccoli.
Add different types of cheese, such as provolone, mozzarella, or Parmesan.
Add cooked ground beef, sausage, or ham.
Top with these healthy cornflakes for an added crunch!
How to Serve & Store
Chicken casserole is best served hot and fresh from the oven.
Serve by itself, with a side salad, or with roasted veggies.
Great with a slice of whole wheat toast too!
It can also be reheated and served later.
The casserole can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Make this Peanut Butter Chicken too!
Frequently Asked Questions (FAQs)
Yes, you can use rotisserie chicken in this recipe. Simply shred the chicken and add it to the casserole along with the other ingredients.
Yes, you can make this recipe ahead of time. Prepare the casserole up to the point of baking, then cover it tightly and refrigerate for up to 24 hours. When you are ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes before baking.
The casserole is done baking when it is bubbly and golden brown. You can also insert a toothpick into the center of the casserole and it should come out clean.
The five components of a casserole are a protein, a starch, a veggie, sauce, and cheese.
Feel free to add more of the spices and seasonings to this dish. This will give it extra flavor.
This casserole is already a complete meal, but feel free to serve it with salad, roasted veggies, or even mashed potatoes.
Yes, this casserole freezes, thaws, and reheats well.
Equipment Needed
Casserole Dish: Use a 9-inch by 13-inch pan for this chicken casserole.
You May Also Enjoy
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Chicken Casserole
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup cooked whole wheat pasta (such as penne or rotini, see note)
- 1 cup frozen mixed vegetables (carrots, peas, broccoli)
- 1 cup chicken broth
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- salt (to taste)
- pepper (to taste)
- 1 cup whole wheat breadcrumbs
- 2 tbsp melted butter
Instructions
- First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the cooked chicken, cooked pasta, and frozen mixed vegetables.
- In a separate bowl, whisk together the chicken broth, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the soup mixture over the chicken, pasta, and vegetables in the large mixing bowl. Stir everything together until evenly coated.
- Transfer the mixture to the greased baking dish and spread it out evenly.
- In a small bowl, combine the breadcrumbs and melted butter, stirring until the breadcrumbs are coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the chicken casserole in the preheated oven for about 30 to 35 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
- Finally, remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
- Use cooked shredded chicken. Make our Whole Chicken and use the meat for this recipe.
- Measure out the 1 cup of dry pasta. Then, cook the pasta. It will be more like 1.5 to 2 cups once cooked.
- To make this recipe gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
- Bake until bubbly and golden brown.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 2 months.
This was good if you like sour cream, which may go without saying, but it is the dominant flavor. The picture of ingredients shows what is supposed to be chicken broth but is clearly a gravy or condensed soup–much thicker. When I used the actual ingredients listed, specifically chicken broth, the liquids were far more thin, unlike the creamy appearance in the tutorial. (I used a thick sour cream.) I followed the recipe exactly, using 1 tsp. kosher salt and 1/4 tsp. black pepper and rotini pasta (1 c. dry made 1-1/2 c. cooked). The liquids thickened up during baking. It was good but has a tang that reflects the sour cream dominance. My family was grateful for it. I doubt that it would be requested again, but it is good for a “what should I make?” night. Thanks!
Measure out the 1 cup of dry pasta. Then, cook it. So, you will end up with more than 1 cup of cooked pasta. I will update the recipe post to reflect that. Enjoy!
Thanks so much!
Do you use 1 cup dry pasta and then cook it? Or do you cook the pasta and then measure out 1 cup?
Can plain yogurt substitute for sour cream?
Yes, that will work fine. Enjoy!