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Chicken Casserole Recipe

Chicken Casserole Recipe

Steven
This classic chicken casserole features a creamy, savory filling with tender shredded chicken and vegetables, all crowned with a golden, buttery cracker topping that provides the perfect crunch in every bite. A reliable, family-friendly dinner that comes together quickly with pantry staples.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 420 kcal

Equipment

  • 9x13-inch baking dish - ceramic or glass works best for even heat distribution
  • Large mixing bowl
  • Wooden spoon or silicone spatula - for mixing
  • Small saucepan or microwave-safe bowl - for melting butter
  • Chef's Knife and Cutting Board
  • Measuring cups and spoons
  • Oven mitts
  • Box Grater or Cheese Grater - if grating your own cheddar
  • Aluminum foil - for covering while baking initially (optional)
  • Rolling pin or heavy glass - for crushing crackers (optional)
  • Zip-top bag - for crushing crackers (optional)

Ingredients
  

  • 3 cups cooked shredded chicken - about 420g; rotisserie chicken works perfectly here
  • 1 can condensed cream of chicken soup - 10.5 oz / 298g, undiluted
  • 1 cup sour cream - 240ml
  • 1/2 cup chicken broth - 120ml
  • 1 cup shredded sharp cheddar cheese - 113g, divided
  • 1 cup frozen mixed vegetables - about 115g; peas, carrots, corn, green beans; thawed
  • 1/2 cup yellow onion - about 75g; finely diced
  • 2 cloves garlic - minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups crushed Ritz-style butter crackers - about 90g; approximately 1 sleeve
  • 4 tablespoons unsalted butter - 57g; melted
  • 2 tablespoons fresh parsley - chopped; for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  • Remove skin and bones from rotisserie chicken. Shred meat into bite-sized pieces, about 1-2 inches long. Measure 3 cups and set aside.
  • Dice onion finely and mince garlic. Set both aside.
  • In a large mixing bowl, combine condensed cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
  • Add diced onion, minced garlic, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
  • Fold in shredded chicken, thawed mixed vegetables, and half of the shredded cheddar (about 1/2 cup). Mix until evenly coated.
  • Pour filling into prepared baking dish and spread into an even layer. Sprinkle remaining cheddar over the top.
  • Crush crackers in a zip-top bag using a rolling pin until you have a mix of fine crumbs and small chunks. Transfer to a small bowl and stir in melted butter until evenly coated.
  • Sprinkle buttered cracker crumbs evenly over the entire casserole surface.
  • Bake uncovered for 30-35 minutes until filling is hot and bubbly and topping is deep golden brown. Internal temperature should reach 165°F (74°C).
  • Let casserole rest for 5-8 minutes before serving. Garnish with fresh parsley and serve while topping is still crispy.

Notes

  • Thaw vegetables: Thaw frozen vegetables completely before adding to the filling to prevent excess water and a watery final texture.
  • Freshly grated cheese: Grate cheddar from a block rather than using pre-shredded to avoid starch coatings that prevent smooth melting.
  • Do not dilute soup: Use condensed cream of chicken soup straight from the can. Adding water will make the filling too thin.
  • Crush variety: Aim for a mix of coarse crumbs and small chunks for a more interesting, layered topping texture.
  • Resting time: Let the casserole rest before serving to allow the filling to set, preventing it from running all over the plate.
  • Chicken choice: Chicken thighs stay more moist than breasts during baking due to higher fat content. Rotisserie chicken adds excellent flavor.
  • Make ahead: Assemble filling up to 24 hours in advance. Add the cracker topping just before baking for best crispiness.
  • Freezing: Freeze unbaked casserole without topping for up to 3 months. Add fresh buttered cracker topping before baking from frozen.
  • Substitutions: Replace sour cream with plain full-fat Greek yogurt. Swap cream of chicken soup for cream of mushroom for an earthy flavor variation.
  • Season in layers: Taste the filling and adjust seasoning before adding the topping for the best flavor balance.
Keyword chicken casserole, comfort food, cracker topping, rotisserie chicken, weeknight dinner