It’s way past time for me to share my long time favorite, easy chicken casserole recipe. I grew up with this family favorite and after hosting a few girlfriends a few weeks ago, serving it as the main dish, and having multiple recipe requests, I finally decided to bring it to the blog! This is a regular weeknight casserole for our family, but it’s special enough to serve to company and is always a crowd pleaser! The recipe was passed along to me from my mom and as time has gone by, I’ve incorporated a few changes here and there. Whether the nostalgia or the creamy goodness, it is an ultimate comfort dish. If you love a good casserole — especially a simple casserole — save or pin this easy chicken casserole and get it on your menu stat!
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Easy Chicken Casserole Ingredients
The casserole assembly is easy and the ingredients are even easier. I love that I typically have all of the items on hand to make this dish — it’s also easy to substitute an item here and there if I don’t have all of the called-for items in my pantry. The “sauce,” veggies and toppings can all be changed up with the items you may have on hand. Here are the few ingredients I throw together to make the easy chicken casserole:
- 2-4 chicken breasts
- cream of chicken soup (can also substitute other cream soups, such as mushroom)
- celery
- onion
- poblano peppers
- Greek yogurt
- Ritz crackers
- butter
- chicken broth
- lemon pepper
- garlic salt
How to Make the Easy Chicken Casserole
Below are the simple steps to prep, combine and bake the easy chicken casserole — I would love to hear your feedback if you give this recipe a try!
Easy Chicken Casserole
Chicken casserole, all protein, crowd pleaser, easy for week night dinners, great for entertaining guests
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 Tbsp lemon pepper
- 1 Tbsp garlic salt
- 1 can cream of chicken soup (cream of mushroom or cream of celery may also be used)
- 3/4 cup plain, low fat yogurt (sour cream may also be used)
- 1/2 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large poblano pepper, finely chopped (may also use bell pepper)
- 1 Tbsp olive oil
- 1 sleeve Ritz crackers, crushed
- 2 Tbsp butter, melted
Instructions
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Place chicken breasts in pot. Add chicken broth. If broth doesn't fully cover chicken, add water until chicken is covered. Sprinkle chicken with lemon pepper and garlic salt. Boil until done.
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Chop onion, celery and poblano pepper (after removing seeds). Heat olive oil in sauté pan. Add onion and celery and sauté until onion is translucent and celery and pepper are tender.
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Remove chicken from broth. Shred by hand or with an electric mixer in a mixing bowl. (I prefer to toss the chicken breasts in the KitchenAid mixer and set it to "2" to let it do the hard work for me.
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In a mixing bowl, mix cream of chicken soup and Greek yogurt well. Add sautéed vegetables and shredded chicken. Mix to incorporate, with a large spoon.
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Spray casserole dish with nonstick spray and spread mixture in baking dish. Crumble one sleeve of Ritz crackers on top. Top crackers with melted butter.
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Bake at 375° for approximately 45 minutes, or when casserole begins to bubble, before cracker topping turns too brown.
Recipe Notes
Depending on what you have on hand, other sautéed vegetables may be added, such as carrots, broccoli, etc.
You may also vary the topping. Slivered almonds and chow mein noodles are a great alternative to the crackers!
Leftovers may be used as a filling for stuffed peppers or shells.
What to Serve with Easy Chicken Casserole
When it comes to creating a full meal, a side salad and a loaf of crusty bread are all that you need, if you are eating on the lighter side. My typical go-to is a green vegetable with something a little starchy. Here are some other side dish ideas to serve alongside easy chicken casserole:
- Green Beans
- Steamed/Roasted Broccoli
- Roasted Asparagus
- Roasted Brussel Sprouts
- Vegetable Medley
- Zucchini Boats
- Sautéed Corn (recipe HERE)
- Salad
- Sautéed Spinach
- Rice (especially yellow saffron rice)
- Potatoes
- Pasta w/ Olive Oil & Herbs
- Biscuits
- Dressing & Cranberry Sauce
I’ve used the leftovers from this casserole as a “filling” for stuffed peppers — you can find a ton of stuffed pepper ideas HERE. It would also go well in stuffed pasta shells or croissants, if you happen to have leftovers. (BTW, the leftovers from this casserole are great!)
This recipe may easily be doubled if you are feeding a crowd. If you are serving this to guests, have the recipe handy… I promise it will be requested.
Kitchen Sources and Cooking Favorites for this Recipe
Chef’s Knife| Cutting Board | Measuring Cup Set | Measuring Spoon Set | Saute Pan | Wooden Spoon | Cocotte | Meat Thermometer | Kitchen Aid Mixer | French White Corning Ware Set | Bowl | Turkish Hand Towel
Other Recipes You May Be Interested In
- Cheesy Broccoli Cauliflower Casserole
- Pressure Cooker Cheesy Chicken & Brown Rice
- Stovetop Chicken & Biscuits
- Slow Cooker Chicken & Dumplings
Pin Recipe for Later
The yummiest casserole ever! This never disappoints when you make it!
Hi Jess,
Yay and I’m so glad you like it! I can’t wait to get together again soon. xoxo
Kelly, what size casserole dish is used for this?
Hi Cindy, I used a 9 x 13″ Corning Ware dish, but you may also use an 8 x 8″ square dish for a deeper casserole. This is one of our very favorites to make. I hope you will let me know what you think!