Easy Chicken Casserole Recipe

I cooked this recipe tonight and wanted to post right away before I forgot something. I cannot imagine cooking this the way it is BUT I will say that it is a very good base recipe to "create your own" casserole. To cut back on time I took some chicken that was already cooked and cooked it in butter with some chopped garlic, onion, pimentos (would have used red bell pepper but did not have it) and mushrooms. I set that aside and mixed 2 cans of cream of chicken with 1 cup of sour cream and about half a cup of milk to thin it up some. I mixed a ton of seasonings in this (garlic salt, onion powder, Ms. Dash, thyme, pepper). I then mixed a large can of mixed vegetables, a can of peas, a can of green beans, and a can of corn into the chicken mixture. Then I combined the soup mixture into the vegetable mixture and added some sharp cheddar cheese. I did as others suggested and mixed melted butter into the crackers before spreading them on top.With all of the additions this is a lot like a quick chicken pot pie without the crust. Fun to jazz up and a good way to get the kids to eat veggies.

I adjusted the recipe down to 2 chicken breasts and used a smaller baking dish. Other changes: used 1/2 a med onion, a clove of minced garlic, both sautéed in margarine. Added a cube of frozen spinach and 1 cup frozen peas, warming both up so they weren’t frozen when everything was mixed in with the soup. Another extra addition - chopped pimento and substituted plain Greek yogurt instead of sour cream. Topped with TexMex cheese before adding the cracker crumbs. Turned out delicious!

I am giving this 4 stars because it was an awesome base to build on. I changed it pretty drastically though for full disclosure. I started from the beginning. I cooked some onion, red pepper, and garlic in a a little butter and olive oil until just done. I moved it to a bowl and cooked the chicken (cut into bite sized pieces) in a little garlic salt and pepper. I then mixed the can of cream of chicken, with sour cream and a dash of milk and mixed it with the pepper onion mix, chicken and some diced broccoli. I poured it in my casserole dish and then crushed two sleeves of ritz crackers that I mixed with about a quarter cup of melted butter and sprinkled that on top. Baked for 30 minutes at 350 and served with steamed green beans and rice. Everyone like it except my son, but he is the worlds pickiest child and so I counted it a success anyway.

Added 2 cups mixed frozen (thawed and rinsed) vegetables, full pint of mushrooms, 1 whole onion, 2 minced garlic cloves and a chopped red pepper. Sauteed all prior to baking (chopped chicken and did not boil). I think I'll try it again baking uncovered so that the crackers are crunchier. As another reviewer posted, thanks for a good starter casserole recipe.

I used the French's fried onions as a topping. Instead of boiling the chicken I baked it in the oven before adding the other ingredients.

I used 6 chicken breasts, 2 cans of Campbell's Cream of Chicken with Herbs, 1 cup of sour cream, 1 cup of milk, 1 cup of chicken broth, one-half of a large sweet onion, 1 can of mushrooms, a half of a cup of shredded cheddar cheese, one package of frozen broccoli, one can of Del Monte Fire Roasted corn, 2 sleeves of Club crackers, and one stick of butter. I cooked the chicken first, then I put the broccoli and chopped onion in the chicken broth and let that cook about half-way. During this time I mixed the cream of chicken, sour cream, milk, mushrooms, cheddar cheese, chicken broth, and chicken together. I ladled out the broccoli and onions into a large baking dish and then poured the mixture on top. I layered on the crushed crackers and then put pieces of butter on the top. I baked at 375 until bubbly. It was a hit! My husband loved it. He said there were so many flavors that seemed to explode in his mouth. This will definitely be a favorite.

I boiled the chicken until almost done, and then sauteed it with the onions and mushrooms (which i added a cup of) + seasoned the chicken with tons of fresh cracked and garlic salt. I then boiled 2 cups of shell pasta al dente and added it to the casserole as well. I used the water from the chicken earlier. Then instead of cream of chicken soup i used cream of mushroom soup because that's what I had in my pantry. I watered it down with 1/4 cup of chicken broth. After I put the crushed rits, I put a bunch of tiny little pats of butter. Very very gluttonous. I made this for my boyfriend and his surprised guest! They both raved about it and got seconds!

I used 2 very large chicken breasts, cubed and sautéed with onion, ground black pepper, dash of smoked paprika and garlic. Then mixed in one cream of chicken soup, one cream of mushroom soup, one cup sour cream and 1/2 cup chicken broth; about 4 oz canned mushrooms. Baked for 20 minutes in 8x12 dish, then added the buttery bread crumbs and baked for 10 minutes. Served over rice; it made lots of sauce for the rice. My husband really liked it; I give it 5 stars because he is very picky. I thought is was great too. Very versatile recipe...use what you have on hand.

Anyone can see that this recipe by itself is very dull. Even as I mixed the soup and sour cream so, I cubed and pan fried my chicken in olive oil with salt, pepper, minced garlic, basil, and oregano. I double the sauce and added a cup of milk and broccoli florets and added some crackers into the mixture. Mixed the other crushed crackers with some melted butter before placing on top. Served over buttered egg noodles and it was wonderful!!!! So, as the recipe stands I would give it 2 stars, which is what we are supposed to do.

Used “Better Then Bouillon” chicken base when boiling the chicken (about two pounds) which is better than regular bouillon. Use two cans of soup and a half can of milk. Added tons of seasoning including dried minced onions, instead of cutting up an onion. Added small can of peas, some white corn, sharp cheddar cheese, and included the mushrooms too. Melted one stick of butter and one sleeve of Ritz crackers and out on top. Cooked in a 9x13 pan covered. Yummy

I made this yesterday but made several additions. It looked very bland to me so I added a 4.5 oz can of green chilies, garlic salt, onion salt, and several dashes of Frank's Hot Sauce. I covered it with bread crumbs and then sprinkled on grated Parmesan cheese. That all helped a lot. It was very flavorful and had a little kick to it.

I made it for my hubby, and he loved it! YEAH!!!💃

It looks like you've added pasta and sweetcorn. Not the best of pics.

It was OK. I will cook it again but will tweek it a bit

It’s simple, quick, and tastes fantastic.

Instead of crackers, I poured in a package of Stove Top stuffing, with 1/2 cup water and also added celery and green pepper in with the onion.

i used bread crumbs instead of crackers, worked great

Great base recipe. I sautéed the chicken in minced garlic, Italian spices, pepper and EVO. Added a big splash of chicken bone broth for depth. Added the chicken to the prepared baking dish and placed about 1-1/2 cups of fresh broccoli and some shredded carrots before adding the soup mixture on top. Crackers (with a little butter) added for last 10 minutes and turned up the heat to brown the top. Family loved it over buttered noodles.

Everyone thought it took hours!

Just plain gross.