Everyone Loves Chicken Casserole
Creamy, cheesy, and packed with comforting flavors, "Everyone Loves Chicken Casserole" is a surefire hit for busy weeknights or family gatherings. This hearty dish combines tender shredded chicken, al dente egg noodles, and a medley of frozen vegetables all enveloped in a velvety cheddar cheese sauce made from scratch. Topped with crispy breadcrumbs for a golden, crunchy finish, this casserole offers the perfect balance of texture and flavor. Made with pantry staples like cream of mushroom soup and chicken broth, and baked to bubbly perfection in just 30 minutes, it's a crowd-pleaser that's as easy as it is delicious. Whether you’re feeding a crowd or meal-prepping for the week, this comforting chicken casserole is bound to become a family favorite. Perfect for keywords like "easy chicken casserole," "comfort food recipes," and "one-dish dinner ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup milk
- 1 cup sharp cheddar cheese (shredded)
- 1 can (10.5 ounces) cream of mushroom soup
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 8 ounces uncooked egg noodles
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large pot of salted boiling water, cook the egg noodles until al dente according to the package instructions. Drain and set aside.
Season the chicken breasts with a pinch of salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until fully cooked. Remove the chicken, let it cool slightly, then shred it into bite-sized pieces.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to form a smooth roux.
Gradually pour in the chicken broth and milk while whisking continuously to avoid lumps. Cook for 4–5 minutes, or until the mixture thickens. Remove from the heat and stir in the shredded cheddar cheese until melted.
In a large mixing bowl, combine the shredded chicken, cooked egg noodles, mixed vegetables, cream of mushroom soup, cheese sauce, salt, pepper, and garlic powder. Mix thoroughly, then pour the mixture into the prepared baking dish.
Sprinkle breadcrumbs evenly over the top of the casserole. If desired, you can drizzle a little melted butter over the breadcrumbs to help them brown.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let the casserole sit for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 51.9 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1600 mg | 123% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3581 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
