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A delicious-looking Chicken Casserole is presented as the featured image for a recipe article.

Easy Amazing Chicken Casserole

This chicken casserole is a comforting and easy-to-make dish, perfect for busy weeknights. It features tender chicken and vegetables in a creamy sauce, topped with a golden, bubbly crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 cup dry sherry optional
  • 1 cup frozen peas
  • 1 cup frozen carrots, diced
  • 1 cup frozen green beans
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 1/2 cups crushed Ritz crackers
  • 1/4 cup melted butter

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook chicken breasts. Poach for 15-20 minutes or until cooked through. Shred using two forks.
  3. In a bowl, toss shredded chicken with olive oil, salt, pepper, and garlic powder.
  4. In a large saucepan, melt butter over medium heat.
  5. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux.
  6. Slowly whisk in chicken broth, breaking up any lumps.
  7. Add milk, salt, pepper, and onion powder. Bring to a simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
  8. Stir in dry sherry (if using).
  9. In a large bowl, combine shredded chicken, creamy sauce, peas, carrots, green beans, celery, and onion. Mix well.
  10. Pour the mixture into a 9x13 inch baking dish.
  11. Toss the crushed Ritz crackers with melted butter, and sprinkle evenly over the top of the casserole.
  12. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
  13. Let the casserole cool for a few minutes before serving.

Notes

For a thicker sauce, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Add cheese, mushrooms, or spices for variations. Assemble ahead of time and refrigerate for up to 24 hours before baking. Store leftovers in the refrigerator for up to 3 days.