Easy Chicken Casserole Recipe - Allrecipes.com
Easy Chicken Casserole Recipe
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Easy Chicken Casserole
A comforting combination of chicken, veggies, and creamy sauce. See more

Easy Chicken Casserole

Recipe by  

"Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers."

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Ingredients Edit and Save

Original recipe makes 4 to 5 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
  3. Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2004

I cooked this recipe tonight and wanted to post right away before I forgot something. I cannot imagine cooking this the way it is BUT I will say that it is a very good base recipe to "create your own" casserole. To cut back on time I took some chicken that was already cooked and cooked it in butter with some chopped garlic, onion, pimentos (would have used red bell pepper but did not have it) and mushrooms. I set that aside and mixed 2 cans of cream of chicken with 1 cup of sour cream and about half a cup of milk to thin it up some. I mixed a ton of seasonings in this (garlic salt, onion powder, Ms. Dash, thyme, pepper). I then mixed a large can of mixed vegetables, a can of peas, a can of green beans, and a can of corn into the chicken mixture. Then I combined the soup mixture into the vegetable mixture and added some sharp cheddar cheese. I did as others suggested and mixed melted butter into the crackers before spreading them on top.With all of the additions this is a lot like a quick chicken pot pie without the crust. Fun to jazz up and a good way to get the kids to eat veggies.

 
Most Helpful Critical Review
Sep 28, 2003

This was really quick and really easy. I added mixed veggies to give it some color. My kids aren't big on onions, so I omitted those. It was really really bland though, and pretty dry. If I made it again, I would definately spice it up, and either use double portions of the soup and sour cream, or add milk.

 
Mar 19, 2003

I have made this recipe many times and my family loves it. The only thing I suggest is that you melt a stick of margarine and mix with crushed Ritz crackers before spreading them on top. Delicious served with rice.

 
Jan 19, 2004

I took everyone's suggestions and added half a can of milk to the soup, sauteed the onion and red pepper (added for color and flavor), sprinkled cheddar on top of the ritz crackers (which I also mixed with melted margerine as suggested). Sprinkled top with black pepper and garlic powder too. Served over Orzo and HUGE HIT here.

 
Jan 19, 2004

YUMMY! one of my husband's favorites - my mom's been making this for years. We boil chicken breasts in water with sliced onions and 2 chicken bullion cubes. **Use chicken with skin-on and bone in then cool the chicken, remove skin, and debone in bite-sized pieces. take 1/4 cup of the broth made by boiling the chicken and add to the sour cream/soup mixture. this adds prep time, but the taste is noticeably better!

 
Jan 13, 2004

Man this was great! Instead of boiling the chicken, I simply pan-fried the cubes until they were no longer pink. Just a preference I guess. Based on a suggestion, I served over noodles for added texture and included peas to the mix as well. The smell of the cracker topping baking in the oven gave the kitchen a buttery smell. My wife and I could not wait to dig in and we were not disappointed when we did!

 
Dec 03, 2003

This casserole is a family favorite. I do not use onion or mushrooms, and I mix the cracker crumbs with a stick of butter. Also, I sprinkle poppy seeds liberally on top. I have tried this with low fat cream of chicken soup without a change in taste, but using fat free sour cream made it noticeably bland. I usually use about 12 oz. of either regular or reduced fat sour cream. My picky toddler loves this!

 
Dec 03, 2003

YUMMY! TASTED LIKE CHICKEN POT PIE! HAD TO MAKE IT TWICE IN ONE DAY, BECAUSE I CHOSE TO GLUTTON IT UP THE SECOND TIME! SECOND BATCH I ADDED 2c. FROZEN MIXED VEGETABLES, AN EXTRA CAN OF THE SOUP, MIXED WELL WITH THE COOKED CHICKEN PIECES,TOPPED OFF WITH CRUSHED TOWN CRACKERS AND PATS OF BUTTER. DIETERS BEWARE!!! DEE-LISH AND GODDESS APPROVED!!! xoxoxoxoxoxoxo

 

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Nutrition

  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 797 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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