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Here’s a classic Chicken Casserole recipe — creamy, hearty, and packed with flavor. It’s perfect for a weeknight dinner, meal prep, or feeding a crowd. You can make it with cooked or rotisserie chicken, and it’s very customizable.
🍗 Classic Chicken Casserole
Creamy. Cheesy. Comforting.
✅ Ingredients (Serves 6)
Main Ingredients:
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3 cups cooked chicken, shredded or diced
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2 cups cooked pasta (like rotini, penne, or egg noodles) – optional, for a pasta-based casserole
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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½ cup sour cream (or Greek yogurt)
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1 cup shredded cheddar cheese (plus extra for topping)
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1 cup frozen mixed vegetables (peas, carrots, corn)
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½ cup milk
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1 tsp garlic powder
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1 tsp onion powder
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Salt & pepper, to taste
Optional Toppings:
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1 cup crushed Ritz crackers or breadcrumbs
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2 tbsp melted butter (to mix with topping)
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Extra shredded cheese
🥣 Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Make the Base
In a large bowl, mix together:
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Cream of chicken soup
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Sour cream
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Milk
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Garlic powder, onion powder
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Salt & pepper
Then stir in:
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Shredded chicken
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Cooked pasta (if using)
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Mixed vegetables
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1 cup shredded cheese
3. Assemble the Casserole
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Pour the mixture into a greased 9×13-inch baking dish.
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Spread evenly.
4. Add Topping
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In a small bowl, mix crushed crackers or breadcrumbs with melted butter.
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Sprinkle over the top of the casserole.
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(Optional) Add more shredded cheese on top.
5. Bake
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Bake uncovered for 25–30 minutes, or until hot and bubbly.
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If topping isn’t golden, broil for the last 2–3 minutes.
6. Cool & Serve
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Let it rest for 5–10 minutes before serving.
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Serve with a green salad, garlic bread, or roasted vegetables.
🔄 Variations
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Low-carb: Skip the pasta and add steamed cauliflower or broccoli.
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Spicy: Add chopped jalapeños, hot sauce, or pepper jack cheese.
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Buffalo chicken version: Add ¼ cup buffalo wing sauce and top with blue cheese.
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No canned soup: Replace with 1 cup homemade white sauce (butter + flour + milk).
🧊 Storage
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Fridge: Keeps 3–4 days in airtight container.
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Freezer: Freeze fully assembled (before baking) or as leftovers. Reheat from thawed at 375°F until hot (about 20 minutes).
Would you like a rice-based version, a keto version, or a slow cooker adaptation?