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:
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Busy families who want a filling, one-pan dinner.
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Beginner cooks looking for an easy and foolproof casserole.
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Comfort food lovers who enjoy creamy, cheesy meals.
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Anyone needing a make-ahead recipe for potlucks, gatherings, or meal prep.
Why It’s Great
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One-pan convenience – fewer dishes, more flavor.
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Creamy & cheesy – rich sauce with just the right amount of tang from sour cream.
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Hearty & filling – protein-packed chicken with veggies for a complete meal.
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Customizable – swap veggies, add rice or pasta, or try different cheeses.
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 onion, diced
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2 garlic cloves, minced
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1 bell pepper, diced
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1 cup sliced mushrooms
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1 cup frozen peas
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1 cup frozen corn kernels
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1 can (10.5 oz) cream of chicken soup
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1 cup chicken broth
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1 cup sour cream
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
Kitchen Equipment Needed
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Large skillet
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Mixing spoon or spatula
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9×13-inch casserole dish
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Measuring cups & spoons
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Knife & cutting board
Instructions
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Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch casserole dish.
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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.
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Sauté Veggies: In the same skillet, add onion, garlic, bell pepper, and mushrooms. Cook for 3–4 minutes until softened.
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Make Sauce: Stir in cream of chicken soup, chicken broth, and sour cream. Mix until creamy. Add peas and corn, stirring to combine.
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Assemble: Pour the veggie-cream mixture over the chicken breasts in the casserole dish. Sprinkle shredded cheddar cheese evenly on top.
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Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
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Serve & Enjoy: Garnish with fresh parsley if desired. Serve hot with rice, pasta, or crusty bread.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze unbaked casserole (without cheese) for up to 2 months. Add cheese just before baking.
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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.
