chicken breast casserole
This chicken breast casserole is a hearty and comforting dish that combines tender chicken, creamy sauce, and a medley of vegetables all baked together in a satisfying casserole. Perfect for family dinner or meal prep!
Equipment
- 1 oven
- 1 9x13 inch casserole dish
- 1 large mixing bowl
- 1 cooking pot
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 1.5 lbs chicken breast, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup chicken broth
- 1 can (10.5 oz / 300g) cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 cups shredded cheddar cheese
- 3 cups cooked pasta (such as egg noodles or penne)
- Salt and pepper to taste
- 1 cup crushed saltine crackers (optional, for topping) Optional for crunchy topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, combine the diced chicken breast with chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, and dried thyme. Stir well to combine.
- Add the frozen mixed vegetables and cooked pasta to the pot. Season with salt and pepper to taste.
- Transfer the mixture to a 9x13 inch casserole dish and spread it evenly.
- Top the casserole with shredded cheddar cheese evenly across the surface.
- If you like a crunchy topping, sprinkle crushed saltine crackers over the cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the casserole sit for 5-10 minutes before serving.
Notes
You can customize the vegetables based on your preferences or what you have on hand.
This casserole can be made ahead of time and stored in the refrigerator before baking. Just increase cooking time if baking from chilled.
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.