Why Make This Recipe
Grandma’s Chicken Casserole is a comforting and hearty dish that brings a taste of home to your dining table. It’s perfect for family gatherings, weeknight dinners, or whenever you need a cozy meal. The combination of tender chicken, creamy soup, and crunchy topping makes this casserole a winner for both kids and adults. Plus, it’s an easy recipe that generally uses ingredients you might already have in your pantry, making it an economical choice as well.
How to Make Grandma’s Chicken Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups crushed potato chips or breadcrumbs for topping
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream of mushroom soup, sour cream, chicken broth, shredded cheddar cheese, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Top with crushed potato chips or breadcrumbs for added crunch.
- Bake in the preheated oven for 30-40 minutes, or until heated through and bubbly.
- Let cool for a few minutes before serving.
How to Serve Grandma’s Chicken Casserole
Serve Grandma’s Chicken Casserole warm, straight from the oven. It pairs wonderfully with a fresh salad or some crusty bread. You can also top it with additional cheese or fresh herbs for added flavor. This dish makes excellent leftovers, so consider making a larger batch to enjoy throughout the week.
How to Store Grandma’s Chicken Casserole
To store leftover casserole, let it cool completely, then cover it with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Alternatively, if you want to save it for later, you can freeze it. Just make sure to wrap it tightly and use a freezer-safe container. It will last in the freezer for about 2-3 months. When ready to eat, thaw it in the fridge overnight, then reheat in the oven or microwave.
Tips to Make Grandma’s Chicken Casserole
- For extra flavor, consider adding some herbs like thyme or rosemary to the mixture before baking.
- Feel free to substitute the vegetables based on what you have on hand; peas, corn, or green beans all work well.
- If you like a bit of spice, add some crushed red pepper flakes or diced jalapeños to the mixture.
Variation
You can easily customize this casserole by using different proteins, such as shredded turkey or even cooked sausage. For a healthier version, swap out the cream of mushroom soup with a homemade white sauce or a healthier alternative soup. You can also use different types of cheese such as mozzarella or pepper jack for a fun twist.
FAQs
Can I use raw chicken instead of cooked?
No, it is best to use cooked chicken for this recipe. You can use leftover rotisserie chicken, or cook your chicken ahead of time.
Can I make this casserole ahead of time?
Yes! You can prepare the entire casserole a day in advance and store it in the fridge. Just bake it when you are ready to serve.
Can I substitute the cream of mushroom soup with another type of soup?
Absolutely! You can use cream of chicken soup or cream of celery soup as a substitute for a different flavor profile.
Grandma's Chicken Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1 can cream of mushroom soup Can be substituted with cream of chicken or cream of celery soup.
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese Can be replaced with mozzarella or pepper jack for a twist.
- 1 cup frozen mixed vegetables Substitute with peas, corn, or green beans as desired.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups crushed potato chips or breadcrumbs for topping Adds crunch to the casserole.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream of mushroom soup, sour cream, chicken broth, shredded cheddar cheese, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
Baking
- Pour the mixture into a greased casserole dish.
- Top with crushed potato chips or breadcrumbs for added crunch.
- Bake in the preheated oven for 30-40 minutes, or until heated through and bubbly.
- Let cool for a few minutes before serving.