Easy Chicken Casserole Recipe

Chicken casserole recipe with tender chicken, hearty vegetables, and a creamy sauce all baked to perfection in one dish. This easy chicken casserole combines convenience with incredible flavors, making it perfect for busy weeknights or family gatherings. With simple ingredients and straightforward preparation, this chicken casserole delivers maximum comfort with minimal effort. This one-dish meal is ready in under an hour and feeds the whole family with leftovers for days!

Why You’ll Love This Chicken Casserole

If you’re looking for a satisfying, family-friendly dinner that requires minimal prep and cleanup, this chicken casserole recipe will become your new go-to meal. The combination of tender chicken, perfectly cooked vegetables, and a rich, creamy sauce creates the ultimate comfort food experience.

This homemade chicken casserole is incredibly versatile and forgiving. You can easily adapt it based on what vegetables you have on hand, and it’s an excellent way to use up leftover chicken. The one-dish preparation means less cleanup, while the hearty ingredients ensure everyone leaves satisfied.

CHICKEN CASSEROLE

Cuisine: American
Category: Main Dish
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6-8 people

INGREDIENTS

For the Chicken Base:

• 3 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika

For the Vegetable Mix:

• 2 cups frozen mixed vegetables (carrots, peas, green beans, corn)
• 1 large onion, diced
• 2 stalks celery, chopped
• 3 medium carrots, diced (if not using frozen mix)
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced

For the Creamy Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Topping:

• 2 cups cooked egg noodles or rice
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped

PREPARATION

1. Preheat and prep: Preheat your oven to 375°F. Grease a 9×13 inch baking dish with butter or cooking spray.
2. Season the chicken: Pat chicken pieces dry and season with salt, pepper, garlic powder, onion powder, and paprika. Mix well to ensure even coating.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
4. Sauté vegetables: In the same skillet, add diced onion, celery, and fresh carrots (if using). Cook for 5-6 minutes until vegetables begin to soften. Add mushrooms and garlic, cooking for another 3-4 minutes until mushrooms release their moisture.
5. Make the sauce: Add butter to the vegetable mixture. Once melted, sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Add liquids: Gradually whisk in chicken broth, then heavy cream. Add thyme, rosemary, Worcestershire sauce, salt, and pepper. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
7. Combine ingredients: Add cooked chicken and frozen mixed vegetables (if using) to the sauce. Stir to combine and cook for 2-3 minutes until heated through.
8. Assemble casserole: Spread cooked noodles or rice in the prepared baking dish. Pour chicken and sauce mixture over the top, spreading evenly.
9. Add topping: Sprinkle shredded cheese over the casserole. Mix breadcrumbs with melted butter and scatter over the cheese.
10. Bake: Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes until bubbly and golden brown on top.
11. Rest and serve: Let the chicken casserole rest for 5 minutes before serving. Garnish with fresh parsley.

Tips for Perfect Results

This one pot chicken casserole is designed to be foolproof, but these tips ensure success:

• Don’t overcook the chicken: Remove from skillet when just cooked through to prevent dryness.
• Thicken the sauce properly: Should coat the back of a spoon before baking.
• Layer properly: Noodles on bottom help absorb excess liquid.
• Rest before serving: Let the chicken casserole rest 5 minutes for easier serving.

Variations and Storage

This chicken casserole recipe adapts easily with different proteins like turkey or rotisserie chicken, vegetables like broccoli or bell peppers, and starches like rice or quinoa.

Store leftover homemade chicken casserole in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat covered at 350°F for 15-20 minutes. For make-ahead meals, assemble up to 2 days ahead and refrigerate until ready to bake.

NUTRITION INFORMATION

• 425 calories per serving
• 35g protein per serving
• 28g carbs per serving
• 20g fat per serving

Make-Ahead and Serving

This easy chicken casserole is perfect for meal prep. Assemble up to 2 days ahead, cover tightly, and refrigerate. Add 10-15 minutes to baking time if cooking from cold.

Serve with green salad, steamed vegetables, or crusty bread. This comfort food pairs well with white wine or classic family beverages. The chicken casserole is a complete meal that satisfies everyone at the table.

Troubleshooting Tips

If your chicken casserole recipe turns out watery, the sauce wasn’t thick enough before baking. Simmer longer next time or add extra flour. For dry casserole, add more cream to the sauce and cover tightly during baking. If the top browns too quickly, tent with foil and reduce temperature by 25°F.

FREQUENTLY ASKED QUESTIONS

Can I make this chicken casserole with raw chicken?

Yes, you can use raw chicken in this casserole recipe, but you’ll need to adjust the cooking method. Cut chicken into smaller pieces and season well, then mix directly with the vegetables and sauce. Increase baking time to 45-50 minutes and ensure internal temperature reaches 165°F before serving.

What vegetables work best in chicken casserole?

The best vegetables for chicken casserole are those that hold their shape during baking. Carrots, celery, onions, peas, green beans, corn, and bell peppers all work wonderfully. Avoid delicate vegetables like spinach or zucchini unless adding them in the last 15 minutes of baking.

Can I freeze this chicken casserole recipe?

Absolutely! This chicken casserole freezes beautifully for up to 3 months. Cool completely before wrapping tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bake as directed, adding 10-15 extra minutes if needed. You can also freeze individual portions for quick weeknight meals.

How do I prevent my chicken casserole from being too watery?

To prevent watery casserole, make sure your sauce is thick enough before baking – it should coat the back of a spoon. Drain any excess liquid from vegetables, and don’t skip the flour step which helps thicken the sauce. If using frozen vegetables, thaw and drain them first to remove excess moisture.

Can I use leftover rotisserie chicken in this casserole?

Yes! Rotisserie chicken works perfectly in this recipe. Use about 3 cups of shredded rotisserie chicken and add it in step 7 with the vegetables. Since it’s already cooked, just heat through for 2-3 minutes before assembling the casserole. This saves significant prep time!

Perfect Comfort Food

This chicken casserole delivers every time, whether feeding a crowd or meal prepping for the week. The combination of tender chicken, perfectly cooked vegetables, and creamy sauce creates a meal that’s both comforting and satisfying.

This homemade chicken casserole proves that simple ingredients can create extraordinary meals. It’s the kind of recipe that becomes a family tradition, perfect for any occasion when you need reliable comfort food.

Share your results on my Facebook page – I love seeing your chicken casserole creations! Tag me @OlyviaBestRecipes on Pinterest when you make this comforting dish!

Author: Olyvia T.