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This easy Creamy Chicken Casserole is made with simple ingredients to create a fabulous cheesy sauce then topped with bread crumbs or panko for the perfect crispy topping.
Chicken casserole is one of my favorite recipes when I think of classic comfort foods that I loved my mother making. This Chicken Bacon Ranch Casserole and this Chicken and Rice Casserole are also other popular comfort food requests in our house.
This casserole recipe is made with boneless chicken breasts, elbow macaroni, cream of mushroom soup, cream of chicken soup, cheddar cheese, and panko or (breadcrumbs)for the crispy topping.
I typically cookthe chicken while I’m getting everything else organized andwhile the noodles are cooking. But you can also easily cook the chicken ahead of time and just assemble the casserole when you’re ready to put in the oven.
We like our chicken casserole a little on the cheesy side. Feel free to adjust the cheesiness to your liking.
Tips:
Make batches of crock pot shredded chickenand freeze it in separate bags touse in recipes like this casserole.
You can also easily make your ownhomemade cream of mushroom soup(and cream of chicken soup if you leave out the mushrooms). I had no idea it was soeasy!
You can also substitute crushed Ritz crackers for the crunchy topping too!
For extra flavoring, add a tablespoon of garlic powder and ¼ teaspoon black pepper.
How to Make this Easy Chicken Casserole
Two ways you can prepare the chicken:
1. Dice boneless, skinless chicken into 1 inch pieces and cook in a sauté pan for about 10 minutes over medium heat or until no longer pink.
2. Place chicken breasts in a 9×13 glass 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.
After the chicken is cooked, 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, shredded cheese, and the broth from cooked chicken (for extra flavors).
Place the cooked elbow macaroni into a 9×13 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 and watch it the entire time.
Can you freeze chicken casserole?
Chicken casseroles are a wonderful meal to make ahead and freeze. It can either be frozen cooked or uncooked. Just place it in freezer safe dish (disposable aluminum pans are great options) and then wrap tightly in aluminum foil. Then wrap the entire dish in plastic wrap as well. Freeze for up to 3 months.
When you are ready to cook the casserole, place it in the refrigerator the night before to thaw then cook then next night.
Creamy Chicken Casserole Recipe
This creamy Chicken Casserole is Comfort Food at its best! It's made with simple ingredients: cheddar cheese, creamy soups, elbow noodles and shredded chicken.
4.96 from 23 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 8
Calories: 549kcal
Author: Sherri Hagymas
Ingredients
- 1.5 lbs boneless skinless chicken breasts cooked and shredded or diced
- 10.5 ounces cream of mushroom soup 1 can
- 10.5 ounces cream of chicken soup 1 can
- 8 oz shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon 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 9×13 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 9×13 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
Add ½ cup of milk for a little extra creaminess.
Make batches of crock pot shredded chickenand freeze it in separate bags touse in recipes like this casserole.
Make your ownhomemade cream of mushroom soup(and cream of chicken soup if you leave out the mushrooms). I had no idea it was soeasy!
You can also substitute crushed Ritz crackers for the crunchy topping too!
Nutrition
Calories: 549kcal | Carbohydrates: 56g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 892mg | Potassium: 581mg | Fiber: 2g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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