Easy Chicken Casserole

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Easy Chicken Casserole is creamy and savory, made with chicken, onion, and bell peppers in a seasoned sauce and topped with Ritz crackers and cheddar cheese, perfectly cooked in 45 minutes!

We love making easy weeknight dinners, and casseroles are the perfect dish to meal prep ahead of time, like Broccoli Casserole, Tater Tot Casserole, and Tuna Noodle Casserole!

Chicken Casserole
EASY CHICKEN CASSEROLE

Easy Chicken Casserole is the PERFECT throw-together weeknight dinner recipe. You can make it ahead and freeze it, or put it together that night. This dish is quick, easy, and kid friendly, taking a total time of 45 minutes to make!

This chicken casserole is a great recipe for meal prepping. I like to make a double batch, and freeze it in catering dishes, so I can throw it straight into the oven to bake when I need it. This is a great potluck recipe, or for when you have company coming over.

HOW LONG WILL EASY CHICKEN CASSEROLE KEEP?

Chicken casserole will last in the refrigerator for 3-4 days, or in the freezer for 4-5 months. Make sure it is sealed in an airtight container to prevent freezer burn. Defrost in the refrigerator the day before serving.

You can also freeze this casserole cooked or uncooked, depending on your preference.

HOW TO MAKE CHICKEN CASSEROLE IN THE SLOW COOKER

  • In a large skillet, brown chicken breasts with butter on all sides.
  • Add everything to the slow cooker (except for the topping) and stir together.
  • Close the lid and set on high for a total time of 4 hours, or on low for 8 hours.
  • When time is up, remove the chicken and shred with two forks. Return to slow cooker and stir.
  • Add topping, and leaving the slow cooker on high crack the lid open slightly for 30 minutes. This mimics what happens when you bake the casserole, and makes the topping nice and crispy.

Easy Chicken Casserole

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MORE CHICKEN RECIPES

WHAT OTHER VEGETABLES CAN YOU BAKE IN THIS CASSEROLE?

  • Mushrooms
  • Asparagus
  • Green beans
  • Carrots
  • Frozen mixed veggies
  • Broccoli

TIPS FOR MAKING EASY CHICKEN CASSEROLE

  • Add 1 extra cup of shredded cheddar cheese in with the chicken mixture to make a cheesy chicken casserole.
  • You can make this chicken casserole using my go-to homemade cream of chicken soup, cream of celery soup, or cream of mushroom soup.
  • You can also use a cooked rotisserie chicken, just remove the skin and bones and shred the chicken, then add it to the sauce.
  • You can substitute Ritz crackers for potato chips or regular breadcrumbs in this chicken casserole recipe.
  • The chicken breasts are cooked through when they reach an internal temperature of 165 degrees F.
  • Serve this chicken casserole over rice or pasta to add a starch to the dish.
  • You can use chicken thighs for this recipe instead of chicken breast if you prefer.
  • Add a cup of instant long-grain rice to this chicken casserole recipe.
  • Make this chicken casserole spicy with diced green chiles, poblano or jalapeno peppers, or a dash of cayenne pepper.
  • Garnish this dish with chopped green onions, or fresh parsley. Or top with cheddar or parmesan cheese.
  • Make a Tex-Mex chicken casserole by adding black beans, pepper jack cheese, or salsa. Or, you can make a creamier sauce by melting in one package of cream cheese.
  • Make this dish with other meat, like beef, lamb, or turkey. Any of these would bake up fine in this casserole.

Crispy Chicken Casserole

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Easy Chicken Casserole

5 from 23 votes
  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Easy Chicken Casserole is creamy and savory, made with chicken, onion, and bell peppers in a seasoned sauce and topped with Ritz crackers and cheddar cheese, perfectly cooked in 45 minutes!

Ingredients

  • 8 tablespoons unsalted butter divided
  • 4 chicken breasts boneless skinless
  • 1/2 yellow onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon coarse ground black pepper
  • 10.75 ounces condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 28 Ritz crackers crumbled
  • 1 cup cheddar cheese shredded

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Add 2 tablespoons of butter to a large skillet on medium heat and cook the chicken for 4-5 minutes on each side before removing the chicken to a plate and chopping roughly.

  3. Add two more tablespoons of the butter with the onion, bell pepper, garlic and black pepper on medium heat and cook for 4-5 minutes until the onions are translucent.

  4. Add in the cream of chicken, sour cream and milk and mix well then pour the mixture into your baking dish.
  5. Melt the remaining 4 tablespoons of butter and mix with the ritz crackers and cheddar cheese and sprinkle it over the chicken then bake for 30-35 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 441 calories, Calories: 441g, Carbohydrates: 12g, Protein: 30g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 136mg, Sodium: 610mg, Potassium: 533mg, Sugar: 3g, Vitamin A: 800g, Vitamin C: 2.4g, Calcium: 184g, Iron: 1.4g

All images and text © for Dinner, then Dessert.

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Chicken Casserole

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Comments

  1. Maybe because I follow directions to the letter, but this was not a good recipe for me! I cooked 4 chicken breasts 4-5 minutes they were raw in the middle, is it supposed to be??? Directions don’t say cook till done, are we just browning? Doesn’t say size of casserole dish or when to transfer chicken…. Hopefully it at least tastes good because that was not the recipe for me to follow.

    1. Depending on the size of the chicken breast sometimes they’re 8 ounces, sometimes 12, but at 4-5 minutes on each side is almost 10 minutes of cooking time. They should be almost completely cooked. Even if its a little pink they’re going to cook in the casserole too so it shouldn’t be a problem with it finishing in the dish.

    1. It’s actually breast halves though most people just refer to them as chicken breasts so that’s why I use that terminology. I hope you enjoy it!

  2. This was so tasty – definitely a comfort food meal to warm you up on a cold night. I loved the red peppers. Our whole family gobbled it up. Thank you!

  3. both my husband and I found this so heavy on butter as to be inedible – the taste overwhelmed the dish, making it far too rich. The basis is good but next time, I’ll try it with 2 T of butter instead of 8 – it was that cloying.

  4. This was SO good! I used cream of mushroom soup substituted for cream of chicken & greek yogurt for the sour cream. Used the crockpot and surprisingly the sauce didn’t curdle. I did crisp the topping in my toaster oven though. This recipe was a pleasant surprise, & will now be a bi-monthly staple recipe.

  5. HELP!!!! I’m making a double batch now, for my daughter who is in the hospital having a baby!
    I’m going to have some ready for when they get home tomorrow and freezing the rest. QUESTION IS: DO YOU BAKE IT FIRST AND THEN FREEZE THE PARTS YOU WANT TO FREEZE? Or do you freeze the concoction before it’s baked???

    1. I’d bake and then freeze. You can easily thaw it in the refrigerator overnight and reheat the next day when ready to eat. Congrats on your daughter’s baby!! So exciting!

      1. First time making this dish!

        I was wondering if I wanted to add celery, and carrots with white rice how I would go about doing that? Cook the rice first or will it cook itself with the veggies?