Creamy Chicken Casserole Recipe

This Creamy Chicken Casserole is the ultimate comfort food—juicy chicken breasts baked with hearty vegetables, a rich cream sauce, and topped with gooey melted cheddar. With just a handful of pantry staples, this dish makes weeknight dinners simple, delicious, and family-approved.

Who is this Recipe For?

This recipe is for:

  • Busy families who want a filling, one-pan dinner.

  • Beginner cooks looking for an easy and foolproof casserole.

  • Comfort food lovers who enjoy creamy, cheesy meals.

  • Anyone needing a make-ahead recipe for potlucks, gatherings, or meal prep.

Why It’s Great

  • One-pan convenience – fewer dishes, more flavor.

  • Creamy & cheesy – rich sauce with just the right amount of tang from sour cream.

  • Hearty & filling – protein-packed chicken with veggies for a complete meal.

  • Customizable – swap veggies, add rice or pasta, or try different cheeses.

Ingredients

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 bell pepper, diced

  • 1 cup sliced mushrooms

  • 1 cup frozen peas

  • 1 cup frozen corn kernels

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup chicken broth

  • 1 cup sour cream

  • 1 cup shredded cheddar cheese

  • Salt and pepper, to taste

Kitchen Equipment Needed

  • Large skillet

  • Mixing spoon or spatula

  • 9×13-inch casserole dish

  • Measuring cups & spoons

  • Knife & cutting board

Instructions

  1. Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch casserole dish.

  2. Cook Chicken: Heat olive oil in a large skillet. Season chicken with salt and pepper. Sear each breast 2–3 minutes per side until lightly golden (they will finish cooking in the oven). Transfer to casserole dish.

  3. Sauté Veggies: In the same skillet, add onion, garlic, bell pepper, and mushrooms. Cook for 3–4 minutes until softened.

  4. Make Sauce: Stir in cream of chicken soup, chicken broth, and sour cream. Mix until creamy. Add peas and corn, stirring to combine.

  5. Assemble: Pour the veggie-cream mixture over the chicken breasts in the casserole dish. Sprinkle shredded cheddar cheese evenly on top.

  6. Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

  7. Serve & Enjoy: Garnish with fresh parsley if desired. Serve hot with rice, pasta, or crusty bread.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Freezer: Freeze unbaked casserole (without cheese) for up to 2 months. Add cheese just before baking.

  • Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQ

Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and stay extra juicy.

Q: Can I add pasta or rice?
Absolutely. Mix in cooked rice or pasta with the sauce before baking for a heartier dish.

Q: Can I make this ahead of time?
Yes, assemble the casserole (without baking) up to 24 hours in advance. Store covered in the fridge, then bake when ready.

Q: What cheeses can I use besides cheddar?
Mozzarella, Monterey Jack, or Colby cheese all melt beautifully.

Conclusion

This Creamy Chicken Casserole is the kind of recipe that makes dinnertime stress-free and satisfying. With tender chicken, hearty vegetables, and a creamy sauce, it’s a dish your family will request again and again. Perfect for busy weeknights or cozy weekends, this casserole is comfort food at its best.

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