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Chicken casserole recipes
The ultimate collection of ways to turn chicken into comfort food magic
🥕 Ingredients
📋 Complete List
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- 4 cups cooked and shredded rotisserie chicken, carefully removed from the bone and pulled into bite-sized pieces
- 2 cups cooked wild rice blend, prepared according to package directions and cooled slightly
- 2 cups sliced fresh mushrooms, preferably cremini or baby bella for enhanced flavor
- 1 large yellow onion, finely diced into uniform pieces for even cooking
- 3 medium carrots, peeled and cut into thin quarter-inch slices
- 3 celery stalks, cleaned and diced into small uniform pieces
- 2 cups heavy cream or half-and-half, brought to room temperature
- 2 cans cream of mushroom soup (10.5 oz each), preferably low-sodium
- 2 cups shredded sharp cheddar cheese, divided for layering and topping
- 1/2 cup unsalted butter, divided for sautéing vegetables and making roux
- 3 cloves garlic, minced finely for maximum flavor distribution
- 2 tablespoons fresh thyme leaves, stems removed
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs for a crispy golden topping
📝 Instructions
Begin by preheating your oven to 350°F (175°C) and position the rack in the center for optimal heat distribution
Generously grease a deep 9x13 inch casserole dish with butter or cooking spray, making sure to coat all corners and sides
In a large skillet over medium heat, melt 1/4 cup butter and sauté onions, carrots, and celery until softened, about 8-10 minutes
Add mushrooms and garlic to the skillet, cooking for an additional 5 minutes until mushrooms release their moisture
In a separate large bowl, combine the cream of mushroom soup, heavy cream, 1 cup of shredded cheese, and all seasonings
Fold in the cooked wild rice, shredded chicken, and sautéed vegetables until everything is well combined
Transfer the mixture to your prepared casserole dish, spreading it evenly with a spatula
Top with remaining cheese and sprinkle panko breadcrumbs evenly across the surface
Drizzle the remaining melted butter over the breadcrumbs for optimal browning
Bake uncovered for 40-45 minutes until bubbling around the edges and golden brown on top
Let stand for 10-15 minutes before serving to allow the casserole to set properly
💡 Chef's Tips
Use rotisserie chicken to save time and add extra flavor to your casserole
Cook the wild rice blend ahead of time to streamline the assembly process
Allow dairy ingredients to come to room temperature for smoother incorporation
Toast the panko breadcrumbs in butter before topping for extra crunchiness
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, assemble up to 24 hours in advance and refrigerate before baking
Use enough liquid and cover with foil if needed during baking
Yes, any cooked rice works, but cooking times may vary
Yes, it freezes well for up to 3 months when properly stored
It should be bubbling around edges and golden brown on top
Absolutely, any cooked chicken works well in this recipe
Heat covered in oven at 350°F until hot throughout