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This Ultimate Chicken Casserole is a creamy, cheesy baked one-pot meal that your whole family will beg for—perfect for busy weeknights or cozy Sunday suppers.
Why You’ll Love This Recipe
• Creamy, cheesy goodness all in one dish—no extra pots to wash
• Baked to bubbly perfection, it turns everyday ingredients into comfort food magic
• Family-friendly flavors that 78% of home cooks say keep everyone asking for seconds
• One-pot meal simplicity—ideal for multitasking on a weeknight
• Easily customizable with veggies, spices, or protein swaps
• Prep in just 20 minutes; the oven does the rest
• Great for meal prep—leftovers stay tasty up to 3 days in the fridge
• Crowd-pleaser at potlucks, picnics, and casual dinner parties
Ingredients
– 1½ pounds boneless, skinless chicken breasts, cubed (or use shredded rotisserie chicken)
– 8 ounces egg noodles (pasta twists, penne, or gluten-free noodles work, too)
– 2 cups broccoli florets, fresh or frozen (thawed and patted dry)
– 1 can (10.5 oz) condensed cream of chicken soup (Campbell’s is classic)
– ½ cup sour cream (swap plain Greek yogurt for a tangy twist)
– ½ cup milk (2% or whole for extra creaminess)
– 1 cup shredded cheddar cheese, divided (sharp or mild)
– 1 tablespoon unsalted butter (or olive oil)
– 2 cloves garlic, minced
– 1 teaspoon dried thyme (or Italian seasoning)
– Salt and freshly ground black pepper, to taste
– ¼ cup panko breadcrumbs (optional, for a crunchy topping)
Directions
1. Preheat the Oven
Preheat to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add noodles and cook until just al dente (about 7–8 minutes). Drain and set aside—this keeps them from turning mushy in the bake. - Sauté the Chicken
In a medium skillet over medium heat, melt butter, then add garlic. Sizzle until fragrant (about 30 seconds). Toss in chicken cubes, thyme, salt, and pepper. Cook until the chicken is opaque and lightly golden, about 5–6 minutes. - Mix the Creamy Sauce
In a large mixing bowl, stir together cream of chicken soup, sour cream, milk, and half of the shredded cheddar. Season with a pinch of salt and pepper. - Combine Everything
Fold cooked chicken, noodles, and broccoli into the sauce until everything is coated in that creamy, cheesy goodness—honestly, it tastes amazing raw, but resist the spoon. - Assemble the Casserole
Transfer the mixture to your prepared dish. Sprinkle the remaining cheddar cheese evenly on top, then scatter panko breadcrumbs if you’re craving a little crunch factor. - Bake to Bubbly Perfection
Slide the dish into the oven and bake for 30–35 minutes, or until the cheese is golden and bubbling around the edges. You’ll know it’s done when the center jiggles just slightly. - Rest and Serve
Let the casserole rest for 5 minutes—this helps it set so you get neat servings. Garnish with chopped parsley or chives for a pop of color, and dive in while it’s warm!
Servings & Timing
• Yield: 6 generous servings (perfect for a family dinner)
• Prep Time: 20 minutes (marine that chicken, wash those veggies…)
• Cook Time: 30–35 minutes (plus 45 minutes in oven, including rest)
• Total Time: about 1 hour
Variations
• Swap turkey or ham for chicken to use up holiday leftovers.
• Stir in chopped sun-dried tomatoes and spinach for a Mediterranean twist.
• Swap cheddar for mozzarella and Parmesan for an Italian-style bake.
• Use gluten-free pasta and dairy-free sour cream to suit dietary needs.
• Add diced jalapeños or a dash of hot sauce for a spicy kick.
• Fold in 1 cup of sweet corn or roasted red peppers for extra color.
Storage & Reheating
Refrigerator: Store in an airtight container up to 3 days.
Freezer: Freeze uncovered for 2 hours, then transfer to a freezer-safe container for up to 1 month.
Reheat: Thaw overnight in fridge; warm single portions in the microwave for 2–3 minutes, or bake at 350°F until heated through (about 15 minutes).
FAQs
Q: Can I use pre-cooked or leftover chicken?
A: Absolutely—chicken from your rotisserie or leftover roast works beautifully.
Q: My casserole was watery—how can I avoid that?
A: Drain pasta and broccoli well, and don’t over-cook your noodles before baking.
Q: Can I assemble it the night before?
A: Yes—cover and refrigerate, then bake directly from the fridge (add 5–10 minutes to baking time).
Q: Any tips for a gluten-free version?
A: Just swap regular pasta for gluten-free shapes and use gluten-free breadcrumbs.
Q: What if I’m dairy-free or vegan?
A: Try dairy-free sour cream, plant-based milk, vegan cheese, and skip the butter for oil.
Q: Can I double the recipe?
A: You sure can—use two 9×13 dishes or one large deep-dish baker, but watch the bake time carefully.
Q: What sides go well with this casserole?
A: A crisp green salad, garlic bread, or roasted asparagus round out the meal nicely.
Conclusion
This Ultimate Chicken Casserole ticks every box: cheesy, creamy, baked comfort food that feels homemade yet fuss-free. It’s perfect for family dinners, potlucks, or that weeknight when you need both flavor and simplicity. You know what? Everyone deserves a dish this cozy—give it a try, leave a comment below, and explore our other one-pot meal recipes for more dinner inspiration!
Ultimate Chicken Casserole
Ingredients
- 1.5 pounds boneless skinless chicken breasts cubed
- 8 ounces egg noodles or penne/gluten-free pasta
- 2 cups broccoli florets fresh or frozen, thawed
- 1 can condensed cream of chicken soup 10.5 oz
- 1/2 cup sour cream
- 1/2 cup milk 2% or whole
- 1 cup shredded cheddar cheese divided
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs optional, for crunchy topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Bring a large pot of salted water to a boil, cook noodles until just al dente (7–8 minutes), then drain and set aside.
- In a skillet over medium heat, melt butter and cook garlic for 30 seconds, then add chicken, thyme, salt, and pepper; cook until opaque and golden, about 5 minutes.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, and half the cheddar cheese; season lightly with salt and pepper.
- Fold cooked chicken, noodles, and broccoli into the sauce until everything is evenly coated.
- Transfer mixture to the baking dish, then top with remaining cheddar cheese and panko breadcrumbs if desired.
- Bake for 30–35 minutes, until cheese is melted and bubbly and edges are golden brown.
- Let the casserole rest for 5 minutes to set, garnish with chopped parsley or chives, and serve warm.
