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Creamy Chicken Casserole: The Ultimate Comfort Food for Any Night

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This creamy chicken casserole is the perfect comforting meal for chilly evenings or busy weeknights. With a rich, homemade cream sauce, tender shredded chicken, vegetables, and a buttery cracker topping, it’s a classic dish that brings warmth and nostalgia to the table.

Ingredients

Scale

  • 2 tablespoons butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • Salt and pepper to taste

  • 1 teaspoon dried thyme

  • 1/2 teaspoon paprika

  • 1/4 teaspoon ground mustard (optional)

  • 3 cups cooked shredded chicken (rotisserie works well)

  • 1 cup frozen peas and carrots (thawed)

  • 1 cup cooked mushrooms (optional)

  • 1/2 cup sour cream or Greek yogurt

  • 1 1/2 cups shredded cheddar cheese

  • 1 cup crushed butter crackers or breadcrumbs

  • 2 tablespoons melted butter

  • Chopped fresh parsley (for garnish)

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

  • In a large skillet over medium heat, melt butter. Add diced onion and sauté for 5 minutes until soft. Add garlic and cook for 30 seconds.

  • Sprinkle flour over onion and garlic, stirring constantly for 1 minute to form a roux.

  • Slowly whisk in chicken broth, then milk and cream. Stir until smooth and thickened, about 5–7 minutes.

  • Add salt, pepper, thyme, paprika, and mustard. Simmer for 2 more minutes.

  • In a large bowl, mix shredded chicken, peas and carrots, and mushrooms (if using).

  • Pour the cream sauce over the chicken mixture. Fold in sour cream or Greek yogurt.

  • Transfer mixture to the prepared casserole dish and spread evenly.

  • Sprinkle cheddar cheese over the top.

  • In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle evenly over cheese.

  • Bake uncovered for 25–30 minutes until bubbly and golden.

  • Let rest for 5–10 minutes. Garnish with chopped parsley before serving.

Notes

  • Substitute rotisserie chicken for ease.

  • Swap peas and carrots for broccoli, green beans, or corn.

  • Can be made ahead and refrigerated up to 24 hours before baking.

  • Freeze unbaked for up to 2 months; thaw in fridge overnight before baking.

  • For a low-carb version, omit flour and use cauliflower in place of peas and carrots.

Find it online: https://cookingworthy.com/creamy-chicken-casserole-the-ultimate-comfort-food-for-any-night/