Creamy Chicken Casserole
Serve up some comfort food for dinner with the best Creamy Chicken Casserole! Chicken, pasta and veggies in a creamy sauce, topped with buttery crackers.
Servings: 8 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup finely diced carrots
- ½ cup finely diced celery
- ½ cup finely diced onion
- 2 garlic cloves finely minced
- 4 cups diced cooked chicken light or dark meat - rotisserie works well
- 20 ounces condensed cream of chicken soup (2 10-ounce cans)
- 1 cup sour cream
- 1 cup milk
- 8 ounces half a box or about 2 ½ cups uncooked Rotini pasta
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Topping:
- 1 sleeve Ritz crackers crushed into crumbs
- 2 tablespoons butter melted
- ½ teaspoon dried parsley optional
Instructions
- Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta to al dente in a pot of salted boiling water. (follow package directions).
- Heat a large skillet over medium heat and melt butter and olive oil. Add carrots, onions and celery. Stir often, cooking until softened; about 5 minutes. Add garlic and cook for another minute.
- In a small bowl, whisk together chicken soup, milk, sour cream, garlic powder, onion powder, paprika, salt and pepper.
- Add chicken to a large mixing bowl, then stir in pasta, vegetables and chicken soup mixture. Pour into prepared baking dish and spread evenly.
- In a small mixing bowl, combine crushed Ritz crackers, melted butter and dried parsley. Sprinkle over chicken casserole.
- Bake uncovered for 25-30 minutes. Or until the topping is golden and the sauce is bubbly.
Notes
- Don't like the butter crackers? Use Panko breadcrumbs instead.
- Make ahead instructions: Prepare the casserole up to the baking step. Cover with foil and refrigerate for up to 24 hours, then bake as directed. Take the casserole out of the fridge while the oven preheats.
- To freeze for later: Tighty wrap with foil then freeze the unbaked casserole tightly wrapped in foil for up to 4 months. Thaw overnight and bake as directed.
- This is a big casserole that will feed up to 8 people. If you have a small family or only need 4 servings, prepare the ingredients and make two small casseroles, baking one and freezing the other.
Nutrition
Calories: 456kcal | Carbohydrates: 37g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 688mg | Potassium: 415mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1878IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg
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