Chicken Casserole

Recipe Ingredients

It may seem impossible that something so good takes so few ingredients to make, but that’s the case with our easy chicken casserole.

Shredded Chicken: Using precooked shredded chicken gives you a head start on dinner. One rotisserie chicken should give you the 3 cups of shredded chicken needed for this recipe.

Cream of Chicken Soup: Two cans of cream of chicken soup give this recipe flavor and just the right amount of sauciness.

Cheddar Cheese: Cheddar cheese adds a savory flavor and gooey richness to this simple chicken casserole recipe.

Breadcrumbs: Panko bread crumbs are larger and flakier than regular bread crumbs and, when baked, create a crispier crust which adds texture to the dish.

Butter: Melted butter mixes together with the panko bread crumbs, adding loads of flavor and helping the crumbs brown nicely.

Cookware You’ll Need

You won’t need any special equipment for this easy chicken casserole recipe. Just a few things you’re likely to already have on hand.

13x9-Inch Baking Dish: After testing, we’ve found that a 13x9-inch baking dish works best, but any 3-quart baking dish will work.

Spreading Spoon/Spatula: Use a rubber spatula or the back of a large spoon to spread on the cream of chicken soup over the shredded chicken.

Other Cookware You’ll Need: A bowl and spoon to mix the bread crumbs and butter together.

How to Make Chicken Casserole

Look at how simple it is to get our chicken casserole recipe ready for the oven. Follow the recipe for the complete directions.

1. Place Chicken in Casserole

Place the cooked shredded chicken evenly in the bottom of an ungreased baking dish.

2. Add Cream of Chicken Soup and Cheese

Spoon the soup, right from the can, in dollops over the chicken. Use the back of the spoon to spread the soup out over the chicken. Sprinkle the cheese on top of the soup.

3. Make the Panko Topping

Mix the crispy panko bread crumbs with melted butter and sprinkle them evenly over the cheese.

4. Bake and Serve

Bake this cream of chicken soup casserole for about 30 minutes or until the cheese is melted, the top is golden brown, and the sauce is bubbling around the edges. Let stand for 10 minutes to set up slightly before serving.

Possible Variations

We’ve gotten so many good ideas on variations from fans of this recipe, like adding French fried onions to the panko crumbs or chopped asparagus to the chicken. LonelyLady3 substituted Italian-style panko for plain. Here’s a few ideas we’d like to add to mix.  

Swap the Soup: Try another flavor of condensed soup, like cream of mushroom.

Let’s Talk Turkey: Swap in 3 cups chopped cooked turkey for the chicken.

Add Veggies: Leftover cooked veggies such as broccoli florets, green beans, or mixed veggies can be added to the chicken.

Change the Topping: Trade crushed crackers, potato chips, croutons, or fried onions for the bread crumbs.

For more chicken casserole ideas, try our million dollar chicken casserole or our super popular chicken parmesan stuffed shells.

Serving Chicken Casserole

Because our chicken casserole recipe is heavy on the protein and cheesy sauce we like to balance it out with fresh tasting veggie sides. We suggest trying our Brussels sprout slaw to add some crunch and freshness to the meal. Simple roasted asparagus or our colorful mixed vegetable bake will bring color and texture and are a nice compliment to the creaminess of the chicken casserole.

Storing and Reheating

If you’re lucky enough to have leftovers, you’ll need to store them promptly after serving. They shouldn’t be out of the oven for any longer than 2 hours, to avoid food safety issues.

Refrigerator

Use an airtight container to store any leftovers in the refrigerator for up to 4 days.

Freezer

Because the crispy topping can get soggy in the thawing process and the soup gets watery, we don’t recommend freezing this chicken casserole.

Reheating

 • Oven: Our favorite method of reheating is in the oven because it maintains the crispy topping the best. Place in an oven-safe dish and bake uncovered at 350°F about 15 minutes or until an instant-read thermometer inserted in the center reaches 165°F.

 • Microwave: If you need it quick, and don’t mind a softer crust, place a serving on a microwavable plate. Cover loosely and microwave on medium-high (70%) for about 1 minute or until heated through.

Why Betty Users Love This Recipe

With over 700 reviews, this easy chicken casserole is one of most popular dishes. Leedodge sums it up, “So easy and so good!! The leftovers were delicious.”

Our users tell us they love how quick and simple it is to pull together, making it the perfect solution for a busy weeknight. They also appreciate how versatile it is, allowing them to swap out almost any of the ingredients for what they have on hand.

Most importantly, though, our readers turn to this as a go-to solution. Dgilpin17 says,” This is a favorite in my house! My husband requests it about once a week.”