Diana’s Chicken Casserole
This beloved family recipe brings together tender chicken, creamy sauce, and perfectly seasoned vegetables in one satisfying dish. Diana s Chicken Casserole has been warming hearts and filling bellies for generations, and it s about to become your new go-to comfort food. The beauty of this recipe lies in its simplicity – you can have it prepped and in the oven in just 20 minutes, making it perfect for those hectic weeknight dinners when you want something homemade but don t have hours to spend in the kitchen.
Frequently asked questions
＋ − Can I use rotisserie chicken instead of cooking my own?
Absolutely! Use about 3 cups of shredded rotisserie chicken. Just add it directly to the sauce mixture in step 5, skipping the cooking step entirely.
＋ − What if I don't have onion soup mix?
You can make your own by combining 2 tablespoons dried minced onion, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon celery seed, and 1/2 teaspoon salt.
＋ − Can this casserole be made gluten-free?
Yes! Use gluten-free noodles, check that your cream of mushroom soup is gluten-free, and substitute gluten-free breadcrumbs if using the topping.
＋ − How do I know when the casserole is done?
The casserole is ready when it s bubbling around the edges, the top is golden brown, and a knife inserted in the center comes out hot.
Diana’s Chicken Casserole
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- 2
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with garlic powder and black pepper. Cook chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.
- 3
Cook egg noodles according to package directions until just tender. Drain well and set aside. Don't overcook them as they'll continue cooking in the oven.
- 4
In a large mixing bowl, combine cream of mushroom soup, sour cream, onion soup mix, and chicken broth. Whisk until smooth and well combined.
- 5
Add the cooked chicken, drained noodles, frozen vegetables, and 1 1/2 cups of shredded cheese to the sauce mixture. Stir gently until everything is evenly coated and combined.
- 6
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheese and breadcrumbs if using.
- 7
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- 8
Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot and enjoy!
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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