What is Grandma Betty’s Chicken Casserole? This isn’t just a casserole. It’s Is it the kind that warms you from the inside out, like a big hug on cold days? Think of the comfort of mac and cheese, but with juicy chicken and a creamy, savory sauce. What is the best comfort food? If you’re looking for something simple and soul-satisfying, this is it. What is the secret ingredient? A little bit of love, of course, but also a splash of white wine – don’t tell Grandma I told you!

What is a chicken casserole?

Chicken casserole, at its heart, is a homey dish featuring tender pieces of chicken baked in tamari. What are some comforting toppings for a creamy sauce? What is a one-dish wonder? Think of it as a blank canvas. Can you customize it with whatever veggies your family loves or whatever you happen to have in the house? My grandma always said it was her way of using up leftovers, but honestly, it always tasted like. She’d planned it for days. It’s not fancy, but that’s what makes it so good.

Why you’ll love this recipe?

What is a chicken casserole?

Flavor Explosion:The combination of creamy sauce, savory chicken, and perfectly cooked vegetables is just divine. It’s not overpowering, but it is definitely packed with flavor. I always add thyme and rosemary to my recipes. I love it!
Seriously Easy: How doWhat is a dump-and-bake recipe? If you’re anything like me, and sometimes life just gets hectic, this chicken casserole is your new favorite.
Budget-Friendly: Chicken thighs are usually super affordable, and you can use frozen veggies to keep costs down. I’ve even used leftover rotisserie chicken when I’m really short on time!
Totally Versatile Don’t like peas? Swap them out for green beans! Want to add some heat? Throw in a pinch of red pepper flakes. This recipe is so adaptable, you can really make it your own. It reminds me a bit of my other favorite, shepherd’s pie, in terms of versatility, but it’s definitely lighter and creamier. What I love most about this is how it makes everyone feel at home. It’s the ultimate comfort food, and it always brings a smile to people’s faces.

How do you make a chicken casserole?

Quick Overview

Making this chicken casserole is easier than you think! Basically, you’ll cook your chicken (or use pre-cooked!), whip up a creamy sauce, toss everything together with some veggies, and bake it until bubbly and golden brown. I promise, even if you’re not a seasoned chef, you can totally nail this recipe. The best part? The whole house will smell amazing while it’s baking!

Ingredients

For the Chicken: What are some of
• 1.5 lbs boneless, skinless Chicken Thighs (or breasts), cut into bite-sized pieces. I prefer thighs because they stay super moist, but breasts work too!
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

What is the Creamy Sauce?
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk (I’ve even used almond milk and it was great!)
• 1/2 cup heavy cream (optional, but highly recommended)
• 1/4 cup dry white wine (optional, adds a nice depth of flavor)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary

For the Veggies & Topping:
• 1 cup frozen peas
• 1 cup frozen carrots, diced
• 1 cup frozen green beans, cut
• 1 can (10.75 oz) condensed cream of mushroom soup (or cream of chicken, if you prefer)
• 1 cup shredded cheddar cheese (or your favorite cheese! ), divided into 4 sections.

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I always use a little cooking spray to make sure nothing sticks.

Step 2: Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Add cheese and stir to combine. Add the chicken, salt, pepper, and paprika to a bowl. Mix well Cook until the chicken is cooked through, about 5-7 minutes. Don’t overcrowd the pan. I always make sure there’s no pink left on the chicken breast!

Step 3: Make the Creamy Sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s what thickens the sauce. Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Add the heavy cream (if using), white wine (if using), salt, pepper, thyme, and rosemary. Cook for another 2-3 minutes, or until the sauce has thickened slightly.

Step 4: Assemble the Casserole

In a large bowl, combine the cooked chicken, creamy sauce, peas, carrots, green beans, and cream of mushroom soup. Stir well to combine. Pour the mixture into the prepared baking dish. Top with the shredded cheddar cheese.

Step 5: Bake

Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted. I usually check it around 15 minutes to make sure the cheese isn’t burning.

Step 6: Cool & Serve

Let the casserole cool for a few minutes before serving. This helps the sauce thicken up. Serve hot and enjoy! What is a good chicken casserole? What is a salad?

What is the best way to serve it?

This chicken casserole is honestly fantastic on its own, but if you’re looking to round out the meal, here are a few ideas:

For a Classic Dinner: Serve with a side of creamy mashed potatoes and a simple green salad. That’s how my grandma always did it, and it’s still my go-to.
For a Hearty Lunch: Pair with a crusty loaf of bread for soaking up all that delicious sauce. Trust me, you won’t want to waste a single drop!
For a Potluck: This casserole is always a hit at potlucks. Serve it with a variety of sides, like corn on the cob, coleslaw, and potato salad.
For a Cozy Night In: Curl up on the couch with a bowl of this casserole and a good book. Add a glass of wine for extra relaxation! We love to have it during fall.

We always make a big batch, so there’s some for everyone to enjoy!

Top Tips for Perfecting Your Chicken Casserole

Over the years, I’ve learned a few tricks for making the perfect chicken casserole. Here are my top tips:

Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through.
Use Good Quality Chicken Broth: The chicken broth is the base of the sauce, so use a good quality one for the best flavor. I prefer low-sodium broth so I can control the saltiness.
Don’t Skip the Roux: The roux is what thickens the sauce. Make sure to cook it for a minute or two to get rid of the raw flour taste.
Add a Pinch of Nutmeg: A tiny pinch of nutmeg in the sauce adds a subtle warmth and depth of flavor.
Customize the Veggies: Feel free to use whatever veggies you like! Mushrooms, broccoli, and cauliflower are all great additions.
Top with Breadcrumbs: For a crispy topping, sprinkle the casserole with breadcrumbs before baking. I like to use panko breadcrumbs for extra crunch.
Let it Rest: Let the casserole rest for a few minutes before serving to allow the sauce to thicken up a bit.

I really cannot stress enough how important it is to adjust the spices to your liking! It took me awhile to figure out the right amount of rosemary.

Storing and Reheating Tips

Got leftovers? Lucky you! Here’s how to store and reheat your chicken casserole:

Refrigerator Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, freeze the casserole in a freezer-safe container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating in the Oven: Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20-25 minutes, or until heated through.
Reheating in the Microwave: Microwave individual portions on high for 2-3 minutes, or until heated through. I usually add a splash of milk to keep it moist.
Adding Glaze Timing Advice: This dish does not have a glaze.

Make sure to cool completely before refrigerating or freezing to prevent bacterial growth.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free blend. I recommend using a 1:1 replacement. Also, make sure to use gluten-free cream of mushroom soup. You might find that the sauce is a little thinner, but it will still taste delicious!

Can I use pre-cooked chicken?

Definitely! Leftover rotisserie chicken is a great option. Just shred it and add it to the casserole. This will save you a lot of time.

Can I add other vegetables?

Of course! Feel free to add any vegetables you like. Broccoli, cauliflower, mushrooms, and bell peppers are all great additions. Just make sure to chop them into bite-sized pieces.

Can I make this ahead of time?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

What can I use instead of cream of mushroom soup?

If you don’t like cream of mushroom soup, you can use cream of chicken soup or even cream of celery soup. You can also make your own cream sauce from scratch using butter, flour, milk, and seasonings.

Final Thoughts

This chicken casserole is more than just a recipe; it’s a warm, comforting hug in a pan. It’s easy to make, budget-friendly, and totally customizable. Whether you’re feeding a family or just looking for a cozy meal on a chilly night, this casserole is sure to hit the spot. If you love the sound of this, you might also enjoy my turkey pot pie recipe – it’s another family favorite! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what variations you tried. I always love hearing from you!