Easy Chicken Casserole

Easy Chicken Casserole is creamy and savory with chicken, onion, and bell peppers in a seasoned sauce with crackers and cheese, in 45 minutes!

Everyone loves 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 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. You can make a double batch, and freeze it in catering dishes, so you can throw it straight into the oven to bake when you need it. This is a great potluck recipe, or for when you have company coming over.


  • 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



What other vegetables can be baked into this casserole?

Try using mushrooms, asparagus, green beans, carrots, frozen mixed veggies, or broccoli to mix up the veggies in this dish.

Can I make this casserole cheesier?

Add 1 extra cup of shredded cheddar cheese in with the chicken mixture to make a cheesy chicken casserole.

What other soups can be used to make chicken casserole?

You can make this chicken casserole using homemade Cream of Chicken Soup, cream of celery soup, or Cream of Mushroom Soup.

How can I make this even easier?

You can also use a cooked rotisserie chicken, just remove the skin and bones and shred the chicken, then add it to the sauce.

What other crunchy toppings can be used for this casserole?

You can substitute Ritz crackers for potato chips or regular breadcrumbs in this chicken casserole recipe.

What temperature does chicken need to be cooked to?

The chicken breasts are cooked through when they reach an internal temperature of 165 degrees F.

What else should I serve with Chicken Casserole?

Serve this chicken casserole over rice or pasta to add a starch to the dish.

Can I use other cuts of chicken to make this dish?

You can use chicken thighs for this recipe instead of chicken breast if you prefer.

Can I add rice to this casserole?

Yes, add a cup of instant long-grain rice to this chicken casserole recipe.

How can I add some heat to chicken casserole?

Make this chicken casserole spicy with diced green chiles, poblano or jalapeño peppers, or a dash of cayenne pepper.

What else can I top this casserole with?

Garnish this dish with chopped green onions, or fresh parsley. Or top with cheddar or parmesan cheese.

How can I make this a Mexican Chicken Casserole?

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.

Can I use different proteins in this casserole?

Make this dish with other meat, like beef, lamb, or turkey. Any of these would bake up fine in this casserole.


  • Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours. 
  • Store: Let the Chicken Casserole cool down, then seal it in an airtight container to store in the fridge for up to 4 days. 
  • Freeze: This casserole can be frozen before or after baking, depending on your preference 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. 
Crispy Chicken Casserole

Pin this recipe now to remember it later

Pin Recipe

Easy Chicken Casserole

Easy Chicken Casserole is creamy and savory with chicken, onion, and bell peppers in a seasoned sauce with crackers and cheese, in 45 minutes!
Yield 8 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • Add in the cream of chicken, sour cream and milk and mix well then pour the mixture into your baking dish.
  • 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.



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


Calories: 441kcal | Carbohydrates: 12g | Protein: 30g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 610mg | Potassium: 533mg | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 2.4mg | Calcium: 184mg | Iron: 1.4mg
Keyword: easy chicken casserole
Chicken Casserole Collage

Photo used in a previous version of this post.

Chicken Casserole

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love your site and wait for your newsletter to see what you have each day. The recipes are down-to-earth and usually very easy. Thank you for all your GOOD family recipes.

  2. I wish it stated to use chicken breasts halves or to pound them down. It took forever to get them cooked through, definitely more than 5 minutes on each side.

  3. In the recipe you did not say when to add back the chopped chicken. I know when cuz I can cook, but someone else might not. I would try to fix it if I were you.

  4. This is now a staple in my house. Very good!! But I dice the chicken and sauté it first. I find it easier than cooking the whole breast. Then add the soup and sour cream mixture in the sauté pan. Thank you for sharing:)!

  5. 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!

  6. 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!

  7. 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.

  8. 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.

    1. I actually love this recipe! Although I do usually cut down the butter by about 2 1/2 tbsps, and I like to double the amount of onion and garlic, and also season the chicken with a bit more pepper while it’s cooking!

      And I also usually add in 2 more chopped bell peppers of various colors! Adds some more color and texture! Plus, more veggies is almost always a good decision 🙂

  9. 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?

        1. It would change a lot in this dish, I would look up a chicken and rice casserole specifically because the liquids needed are considerable.

Show More Comments