Name: Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup broccoli florets (fresh or frozen); 1 cup carrots, sliced; 1 cup peas (fresh or frozen); 1 can (10 oz) cream of chicken soup; ½ cup sour cream (or Greek yogurt); ½ cup milk; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper, to taste; 1½ cups shredded cheddar cheese; 1 cup breadcrumbs (Panko or regular); 2 tbsp unsalted butter, melted

Why You’ll Love This Recipe

I love how hearty and satisfying this chicken casserole is. It’s packed with vegetables and coated in a creamy, cheesy sauce that’s baked to golden perfection. It’s the kind of comfort food I turn to on busy weeknights or when I need a make-ahead meal that everyone will enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or diced
1 cup broccoli florets (fresh or frozen)
1 cup carrots, sliced
1 cup peas (fresh or frozen)
1 can (10 oz) cream of chicken soup
½ cup sour cream (or Greek yogurt)
½ cup milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 ½ cups shredded cheddar cheese
1 cup breadcrumbs (Panko or regular)
2 tbsp unsalted butter, melted

directions

I start by preheating the oven to 375 °F (190 °C) and greasing a 9×13-inch baking dish.

In a large bowl, I mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.

Then I stir in the cooked chicken, broccoli, carrots, peas, and 1 cup of cheddar cheese until everything is well combined.

I transfer the mixture to the prepared baking dish and spread it out evenly.

In a small bowl, I mix the breadcrumbs with melted butter and sprinkle the mixture over the top of the casserole.

I finish by topping it with the remaining ½ cup cheddar cheese, then bake for 25–30 minutes, or until hot and bubbly and the top is golden brown.

I let it cool for 5 minutes before serving.

Servings and timing

This recipe serves 6. Prep time is 15 minutes and cooking time is 30 minutes, for a total of 45 minutes. Each serving contains approximately 420 kcal.

Variations

Sometimes I swap in cauliflower or green beans for the broccoli, or add cooked pasta or rice to make it even more filling. For a little spice, I mix in a pinch of cayenne or top with crushed red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or cover the whole dish with foil and bake at 350 °F until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it in advance and refrigerate it until I’m ready to bake. It’s a great option for meal prep.

Can I freeze this casserole?

Absolutely. I freeze it before baking, then thaw overnight in the fridge before baking as usual.

Can I use rotisserie chicken?

Definitely—rotisserie chicken is a great time-saver and works perfectly in this recipe.

Can I make this gluten-free?

Yes, by using gluten-free breadcrumbs and a gluten-free cream of chicken soup, it’s easy to adapt.

What can I serve with chicken casserole?

I usually pair it with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

This Chicken Casserole is everything I want in a comforting dinner—rich, cheesy, loaded with veggies, and easy to make. Whether I’m feeding a crowd or planning for leftovers, it’s always a hit at my table.