There’s nothing quite like the smell of a chicken casserole baking in the oven when you need a cozy, no-fuss dinner. I’ve been making this exact recipe for years—it’s my go-to when the kids are cranky, the weather’s gloomy, or I just need some old-school comfort. My grandma called it “Sunday chicken” because she’d toss in leftover roast chicken, but honestly? I cheat with rotisserie chicken from the store when I’m in a hurry (shh, don’t tell her). The creamy sauce hugs every bite of tender chicken and veggies, and that golden cheese crust? Absolute magic. You’ll have this memorized after one try—it’s that simple and that good.
Why You’ll Love This Chicken Casserole
This isn’t just any chicken casserole—it’s the kind of dish that’ll have everyone asking for seconds. Here’s why it’s been my weeknight hero for years:
Quick and Easy
Ten minutes of prep—that’s it! While the oven preheats, you’re basically done. I’ve made this half-asleep after soccer practice (true story), and it still turns out perfect.
Family-Friendly
Even my picky nephew devours this. The cheese does most of the convincing, but the soft carrots and broccoli blend right in. Pro tip: chop the veggies extra small for tiny skeptics.
Customizable
Swap the cream of chicken for mushroom soup, toss in peas instead of broccoli, or add a handful of crispy onions on top. It’s like a cozy kitchen blankie—you can wrap it around whatever ingredients you’ve got.
Ingredients for Chicken Casserole
Grab these simple ingredients—I bet most are already in your kitchen! The magic happens when they all cozy up together in the oven.
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
- 1 cup carrots, sliced thin (about 2 medium carrots—no need to peel if they’re scrubbed well)
- 1 cup broccoli florets (fresh is best, but see my note below about frozen)
- 1 can (10.5 oz) cream of chicken soup—that classic red-and-white can we all know
- 1/2 cup milk (any kind you’ve got, even the last splash in the carton)
- 1 cup shredded cheddar cheese (the sharper, the better in my opinion!)
- 1/2 teaspoon each of garlic powder, black pepper, and salt (but you know I always add an extra pinch of garlic)
Ingredient Notes
No cream of chicken? Swap in cream of mushroom or celery soup—they all work! Frozen veggies? Thaw and pat dry first. And if you’re feeling fancy, a sprinkle of crispy fried onions on top before baking is *chef’s kiss*.
How to Make Chicken Casserole
Okay, let’s get cooking! This chicken casserole comes together so easily, you’ll wonder why you ever ordered takeout. Just follow these simple steps—I promise it’s foolproof.
Step 1: Preheat and Mix
First things first: crank that oven to 375°F (190°C)—this gives it time to heat up while you prep. Grab a big bowl and whisk together the cream of chicken soup, milk, garlic powder, pepper, and salt. Don’t overthink it—just stir until it’s smooth like a creamy hug for your chicken.
Step 2: Combine Ingredients
Now, toss your shredded chicken, carrots, and broccoli right into your favorite baking dish (I use my trusty 9×13-inch pan). Pour that luscious soup mixture over everything and gently stir until every bite is coated. Here’s my secret: let it sit for 2 minutes so the sauce starts soaking into the chicken. Then, shower it with that glorious cheddar cheese—no skimping!
Step 3: Bake to Perfection
Slide it into the oven and let the magic happen. In about 25-30 minutes, you’ll see the cheese turn golden and bubbly, and the edges will start whispering little sizzles. That’s your cue! Let it rest for 5 minutes before serving—this keeps it from being lava-hot and lets the sauce thicken up just right. Trust me, that patience pays off in every creamy, comforting bite.
Tips for the Best Chicken Casserole
After making this casserole more times than I can count (seriously—my family requests it weekly), I’ve picked up some tricks to make it absolutely foolproof. Here’s how to take it from good to “can I get the recipe?!” status.
Avoid Overbaking
Watch the clock like a hawk! That golden cheese crust is tempting, but pull it out as soon as you see bubbles around the edges. Overbaking turns the chicken dry—and we want every bite juicy. If your oven runs hot (mine’s feisty), start checking at 20 minutes.
Cheese Topping
Here’s my not-so-secret secret: I always add an extra handful of cheese in the last 5 minutes of baking. It creates this irresistible crispy, cheesy crown that makes everyone fight for the corner pieces. Sharp cheddar works best, but try a mix of mozzarella and parmesan for fun!
Serving Suggestions
This chicken casserole shines brightest with simple sides—garlic bread for dunking into that creamy sauce, or a crisp green salad to balance the richness. On lazy nights? Just scoop it straight from the dish with a spoon (no judgment here).
Storage and Reheating
Leftovers? Lucky you! Store any extra chicken casserole in an airtight container—it keeps beautifully in the fridge for up to 3 days. When reheating, I pop individual portions in the microwave for about 1-2 minutes, or warm the whole dish covered with foil in a 350°F oven until bubbly again. Pro tip: sprinkle a little extra cheese on top before reheating to revive that golden crust!
Nutritional Information
Here’s the scoop on what’s in each comforting serving (about 1 cup). Keep in mind—these are estimates since ingredients can vary based on what brands you use. My grandma always said, “Good food feeds the soul first,” and I tend to agree!
Frequently Asked Questions
Got questions? I’ve got answers from years of making this chicken casserole—plus all the kitchen disasters that taught me what not to do. Here’s what people ask me most:
Can I use frozen vegetables?
Absolutely! Frozen veggies are lifesavers—just thaw them first and pat dry with a paper towel. Too much moisture makes the sauce runny. My trick? Toss frozen broccoli and carrots in a colander under warm water for 2 minutes, then squeeze out the extra water in a clean kitchen towel. Works like a charm!
How long does it last?
This chicken casserole keeps like a dream—up to 3 days in the fridge. Store it covered tightly with foil or in an airtight container. The sauce actually gets richer on day two (if it lasts that long in your house!). Just avoid freezing—the creamy texture goes grainy after thawing.
Can I make it ahead?
You bet! Assemble everything (right up to the cheese topping), cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, just add 5-10 extra minutes to the bake time since it’s going in cold. Perfect for weeknight dinners or when company’s coming—just pop it in the oven and smell the compliments roll in!
Print
Irresistible 30-Minute Chicken Casserole for Cozy Nights
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A comforting chicken casserole with tender chicken, vegetables, and a creamy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the cream of chicken soup, milk, garlic powder, black pepper, and salt.
- Combine the shredded chicken, carrots, and broccoli in a baking dish.
- Pour the soup mixture over the chicken and vegetables.
- Sprinkle with shredded cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for a different flavor.
- Add cooked rice or noodles to make it a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken casserole, easy dinner, comfort food