How to Cook Chicken Casserole [3 Delicious and Easy Recipes]

I look forward to Thanksgiving every year since chicken casserole is one of my favorite foods, and I have a feeling that my family feels the same way. However, I chose to change things up this year. I opted to prepare my cranberry sauce and stuffing mix this year.

Just four basic ingredients are required to make this tasty dish: chicken breast meat, seasoning mix, water, and frozen veggies. The lack of any additional spices or ingredients makes this dish both simple and delicious to cook.

What Is a Chicken Casserole?

When ground Chicken is combined with other ingredients like cheese, breadcrumbs, vegetables, etc., the result is a casserole. A casserole is a saucepan used for cooking, hence the name.

The ingredients in this recipe include chicken together with potatoes, carrots, onions, green beans, corn, peas, gravy, and cheese. The ingredients are combined before being baked.

How to make Chicken Casserole?

The steps in this Chicken Casserole dish are straightforward. It all starts with browning some ground chicken. Next, toss together all of the ingredients except the cheese in a very big mixing basin. After that, transfer the mixture to a casserole dish and sprinkle the top with the shredded cheese. Next, put it in the oven and bake for 45 minutes at 350 F.

Turkey vs. Chicken Casserole

Chicken breasts are a common ingredient in chicken casserole recipes, while the ground chicken breast is a common ingredient in chicken casseroles. However, the way of preparation sets these two casseroles apart from one another.

First, saute the chicken until it's soft, then add it to the casserole dish; if you're using ground chicken, brown it first. There are also variations in the amount of liquid called for and the decision to include eggs.

Tools/Equipment You’ll Need

The tools needed for cooking Chicken cutlets include:

• A large skillet.
• A roasting pan.
• Baking sheets.
• A mixing bowl.
• A food processor.
• Measuring cups and spoons.
• A meat thermometer.

To cook Chicken breast, you need a large skillet, a cutting board, and a sharp knife.

Recipe 1(Oven Baked)

• Prep time: 15 min
• Cook Time: 45 min
• Serving: 6 people
• Cooking Difficulty: Easy
• Cuisine: American
• Course type: Main Dish
• Calories: 563

Nutrition Information

• Nutrition Facts (per serving)
• 563 Calories
• 13g Fat
• 46g Carbs
• 61g Protein

Ingredients

• 1/3 cup panko
• Grated Parmesan cheese, about 3/4 cup
• Six tablespoons of butter
• Purified salt
• One sliced tiny yellow onion
• 1-and-a-quarter cups of sliced cremini mushrooms
• 1/4 cup of all-purpose flour
• 4 cups of low-sodium chicken stock
• Shredded Cheddar, 2 Cups
• 3 cups of cooked Chicken, diced
• A serving of cooked egg noodles (eight ounces)
• one cup of frozen peas
• Parsley, cut finely (about three tablespoons) plus extra for garnish
• Lemon juice, one tablespoon
• Ground black pepper, freshly ground

Directions

1. Turn the oven to 190 degrees Celsius (170 degrees Fan)/Gas 5. Sprinkle some salt and plenty of black pepper over the chicken thighs.
2. Chicken should be fried skin-side down in oil heated over medium heat in a large, nonstick frying pan until the skin is browned, about 7 to 8 minutes. After 3 minutes, flip and continue cooking. Move to a serving dish.
3. Add the onion, bacon, and mushrooms, and put the pan back on the stove. Fry, frequently stirring, over medium heat for 4 to 5 minutes or until lightly browned. Place in a casserole or pan with a lid that can go into the oven. Carrots and flour can be added and mixed thoroughly.
4. After sprinkling with the thyme, slowly add the stock while stirring constantly. Bring the chicken back to a low simmer in the pan. Put the lid on the pot.
5. Cook for 45 minutes at 350 degrees. When done, remove from oven and mix in leeks. Put it back in the oven for another 15 minutes or until the chicken and leeks are cooked through, and the sauce has thickened. Serve.

Recipe 2 (Deep Fried)

• Prep time: 20 min
• Cook Time: 30 min
• Serving: 8 people
• Cooking Difficulty: Easy
• Cuisine: American
• Course type: Main Dish
• Calories: 196

Nutrition Information

Serving: 1, Calories: 196kcal, Carbohydrates: 7g, Protein: 29g, Fat: 6g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 500mg, Fiber: 1g, Sugar: 1g

Ingredients

• Six tablespoons of melted butter
• A box of stove-top stuffing mix 1 1/2 cups chicken broth
• The equivalent of 3 cups of diced Chicken from the fridge
• 10 ounces of frozen vegetables
• Add two celery stalks that have been thinly sliced
• 1/2 inch of chopped onion
• Cream of chicken soup, condensed, 10-ounce can
• Two servings' worth of gravy
• Parsley, one tablespoon

Directions

1. Lightly butter a 9x13 baking dish and preheat the oven to 400 degrees. Egg noodles should be prepared as directed on the packaging. Drain the noodles and add them to the pan.
2. Meanwhile, in a saucepan, over medium heat, melt the butter. Add the onion and cook for 5–7 minutes or until it has softened. Toss in the garlic and flour and cook for one minute, stirring constantly. Stirring continually, slowly add the chicken broth and milk, season with salt and pepper, and bring to a simmer.
3. Add the peas, cheddar cheese, and chicken once the sauce has thickened. Reduce heat to low and whisk in cheese until it melts. Combine and then pour over the pasta in the dish.
4. Make a cracker topping by combining crushed crackers, grated parmesan, and olive oil in a small bowl and stirring together with a fork. Use it as a topping on your spaghetti.
5. In a preheated oven, bake the crackers for 15 to 20 minutes without covering the pan until they are gently toasted. Make sure it's heated before serving.

Recipe 3(Air Fried)

• Prep time: 40 min
• Cook Time: 20 min
• Serving: 8 people
• Cooking Difficulty: Easy
• Cuisine: American
• Course type: Main dish
• Calories: 308

Nutrition Information

1 serving: 308 calories, 11g fat (4g saturated fat), 56mg cholesterol, 759mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 20g protein.

Ingredients

• Four cups of sliced baby portobello mushrooms
• 1 large onion, diced
• 1 tablespoon olive oil
• 2.25 cups of cooked Chicken cubes
• Frozen peas and carrots, one 16-ounce bag
• One-fourth of a teaspoon of salt
• 1 teaspoon pepper
• Cornstarch, 14 Cup
• 2.5 ounces of chicken stock
• Sour cream, 1/4 cup

For topping

• 1-and-a-half cups of flour
• two teaspoons of sugar
• Three tablespoons of baking powder
• Baking soda, a quarter teaspoon
• A quarter of a teaspoon of salt
• 4 tablespoons of softened butter
• 1-cup buttermilk
• Canola oil, one tablespoon

Directions

1. Mushrooms and onions should be cooked in oil in a Dutch oven until soft.
2. Add the Chicken, vegetables (carrots and peas), seasonings, and stir.
3. Stir together the cornstarch and the broth until homogeneous paste forms, then add to the pan.
4. Crank up the heat until a boil forms. To thicken, reduce heat and simmer, stirring for 2 minutes.
5. Combine the sour cream with the dish. Place in eight 8-ounce ramekins that have been buttered.
6. Start preheating the air fryer at 400 degrees.
7. Flour, sugar, baking powder, thyme, baking soda, and salt should all be mixed in a big bowl.
8. Reduce the butter until the mixture resembles coarse crumbs.
9. Buttermilk and oil should be mixed together in a small bowl before being added to the dry ingredients and stirred together. A spoonful of dough should be dropped onto the filling.
10. Place the dough on the tray in an air-fryer basket in batches if necessary.
11. After 20-25 minutes, the topping should be golden brown, and the contents should be bubbling.
12. Delay serving by 5 minutes if possible.

Why Should you choose the recipe?

• The Chicken casseroles will be seasoned with garlic salt, Italian breadcrumbs, and parmesan cheese.
• Preparing Chicken casseroles is a delicious way to make a healthy, sugar-free, high-protein meal.
• Using the below tweaks, you may make Chicken cutlets suitable for a gluten-free, low-carb, and keto diet.
• Chicken casserole with all the flavor and none of the deep-frying fat.
• We will use only pantry staples to keep this meal dish for the air fryer as straightforward as possible.

Can you make variations?

Yes, most definitely. Prepare this dish however you choose. Do you have some extra greens that you could add? Vegetables like carrots, celery, and maize would be beautiful additions. You can substitute any cheese you like for the Parmesan and cheddar (or add even more to make this a triple-cheese bake).

How to Freeze the Chicken Casserole

After creating your Chicken casserole, there is no need to reheat it in the oven if you intend to freeze it and eat it at a later period. Pre-cooked beef is used, so there is no additional cooking required. The Casserole keeps well for a couple of months in the freezer.

Follow these steps when you're ready to make your Casserole:

• First, prepare a baking dish by lining it with aluminum and leaving enough foil hanging over the sides to be used later to wrap the Casserole.
• Prepare the Casserole by mixing all the ingredients and then placing it in a baking dish covered with foil.
• Freeze the Casserole for at least 24 hours, covered with the foil flaps.
• Get out the baking dish from the frozen Casserole.
• Cover the Casserole with freezer paper and clearly write the ingredients and storage instructions.
• Get the plastic wrap and foil from the Casserole and put them in a baking dish.
• Before putting it in the oven, give it 24 to 36 hours to thaw in the fridge after you've placed it in the baking dish.
• When it comes time to make the Casserole, stick to the steps outlined in the original recipe.

What kind of pasta works with CHICKEN CASSEROLE?

Although egg noodles are called for in this dish, we are firm believers that substitutions may be made with minimum fuss and maximum flavor.

You can use any kind of short, tube-shaped pasta you like: Examples of such pasta are penne, rigatoni, and ziti. These noodles are sturdy enough to hold the meaty sauce.

Expert Tips about the recipe

• Better Chicken means better taste in this meal. A beer-injected cajun Chicken or a wine-brined Chicken are two methods that come to mind.
• You can omit the butter and broth if you use your own premade stuffing instead of a store-bought box mix.
• Adding half a cup of liquid to the stuffing in the casserole dish is a good idea if it's on the dry side.
• To enhance the flavor of the Casserole, sauté the chopped celery and 1/4 cup of onions in some butter for 3 to 5 minutes.

Why You’ll Love this

The parmesan Ritz topping is what really sets this dish apart. But, in all seriousness, this dish is perfect in every way. First, this sauce is all homemade, just like your mother used to make it. Thus there is no cream of anything used in it.

Making the sauce from scratch is much simpler than you would think. A roux (not to be confused with a slurry or gravy) is made by combining equal parts fat and flour, to which any liquid can be added. Chicken and beef broth are widespread, but we often go for the carton of milk.

Also, we recommend you read our crispy air fryer mushroom recipe and try it yourself you are gonna love it.

Frequently Asked Questions (FAQs)

1. Is Chicken chops the same as Chicken casserole?

Chicken chops are just strips of meat with some seasoning. They can be served cold or hot. The main difference between them and a casserole is that they don't contain any vegetables.

2. Can you substitute Chicken breast for chicken?

Yes, you can use Chicken breast instead of chicken. Just be sure to cook it until 165 degrees F before serving.

3. Should I cover my Chicken with foil while cooking?

You should cover your Chicken with foil if it has skin, as this will help prevent it from drying out during cooking. However, if your bird has no skin, it isn't much point covering it up.

4. What’s the most delicate part of the Chicken?

The thigh meat is the most tender part of a Chicken.

5. Is it better to cook Chicken whole or in parts?

Cooking Chickens whole is the best way to go. However, if you cut them into pieces before cooking, there is no way to know how much water they will release during cooking. This can make for an unevenly cooked bird.

Conclusion

One of the best ways to prepare chicken is to roast it in the oven. The key is to not overcook the meat, which would cause it to become tough and dry. Also, if you season the dish with salt and pepper before baking, it will have a deeper taste when it has finished cooking. We hope you find this material to be very useful.