This cream of chicken casserole combines crispy fried chicken pieces with a rich, savory sauce. The dish is baked in a 9×13 pan and loaded with bacon, sautéed mushrooms, and melted cheese for a hearty meal.
Breading and frying the chicken before baking gives it a firm texture that holds up well in the creamy sauce. The prep work takes a little time, but the resulting dish offers deep, savory flavors that make the effort worthwhile.
Why You’ll Love Cream of Chicken Casserole
- Marinating the chicken in a milk and egg mixture tenderizes the meat and helps the flour coating stick.
- Pan-frying the chicken pieces creates a sturdy crust that prevents them from becoming mushy when baked in the liquid.
- Layering the cheese, bacon, and mushrooms on top ensures the cheese melts evenly and the toppings stay distinct.
Cream of Chicken Casserole Ingredients
- Chicken breasts: Boneless, skinless thighs work well too. Cut them into uniform pieces so they cook at the same rate.
- Cream of chicken soup: You need a family-size 26-ounce can. If you only have standard 10.5-ounce cans, use two and a half cans.
- Sour cream: Full-fat sour cream gives the sauce a thicker texture and richer flavor. Plain Greek yogurt is a suitable substitute.
- Cheese: Mozzarella melts smoothly, but a four-cheese blend or Monterey Jack will also work well.
- Mushrooms: White button or cremini mushrooms are mild and hold their shape after sautéing.
Exact quantities are in the recipe card below.
How to Make Cream of Chicken Casserole
Step 1: Prep and marinate the chicken
Cut the chicken into even chunks. Whisk the milk, eggs, and salt together, then add the chicken. Let it sit in the refrigerator to tenderize.
Step 2: Dredge and fry
Mix the flour with the spices. Coat the marinated chicken pieces thoroughly. Fry them in hot oil until a crust forms, then drain them on paper towels.
Step 3: Mix the sauce
Combine the condensed soup, sour cream, water, and remaining seasonings. Whisk until the liquid is smooth and uniform.
Step 4: Assemble and bake
Spread a little sauce in your baking dish, add the chicken, and cover with the rest of the sauce. Layer the cheese, cooked bacon, and mushrooms on top. Bake covered, then uncover to finish melting the cheese.
Storage Tips for Cream of Chicken Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until warmed through to 165°F (74°C).
Expert Tips for Cream of Chicken Casserole
- For a safe and tender result, use a meat thermometer to ensure the chicken reaches 165°F (74°C) before serving.
- You can cook the bacon and sauté the mushrooms while the chicken marinates to save time.
- If you want to prepare this in advance, let the fried chicken cool completely before assembling the casserole. Store it covered in the refrigerator and bake the next day.
What to Serve with Cream of Chicken Casserole?
Serve this hearty casserole with a side of steamed green beans or a basic crisp green salad. Mashed potatoes or egg noodles work well to soak up the extra cream sauce.
Cream of Chicken Casserole Recipe FAQs
Can I use rotisserie chicken instead of frying raw chicken?
Yes. Skip the marinade and frying steps. Mix shredded cooked chicken directly into the sauce and bake until hot.
Do I have to fry the chicken first?
Frying creates a crust that improves the texture, but you can bake the chicken pieces plain if you prefer to skip the breading and oil.
Can I assemble this casserole ahead of time?
Yes. Let the fried chicken cool completely before adding the sauce and toppings. Cover and refrigerate for up to 24 hours before baking.
Cream of Chicken Casserole
Ingredients
- 2 1/2 lbs boneless skinless chicken breasts cut into chunks, 1.1 kg
- 1 1/3 cups whole milk 315 ml
- 2 large eggs
- 1/2 tsp salt for marinade
- 3/4 cup all-purpose flour 95 g
- 2 Tbsp paprika for flour mixture
- 3/4 tsp salt for flour mixture
- 1/4 tsp black pepper for flour mixture
- 1/4 cup vegetable oil for frying, 60 ml
- 1 can cream of chicken soup 26 oz / 737 g
- 1/4 cup sour cream 60 g
- 1 cup water 240 ml
- 1 tsp salt for sauce
- 1/4 tsp paprika for sauce
- 1/4 tsp black pepper for sauce
- 8 oz bacon cooked and chopped, 225 g
- 6 oz mushrooms sliced and sautéed, 170 g
- 1 1/2 cups shredded mozzarella cheese 170 g
Instructions
- In a large bowl, whisk the milk, eggs, and 1/2 teaspoon of salt. Add the chicken chunks, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- In a shallow dish, whisk the flour, 2 tablespoons of paprika, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Remove the chicken from the marinade and coat each piece in the flour mixture. Discard the remaining marinade.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 6 to 8 minutes per batch, turning occasionally, until crispy. Transfer the fried chicken to a paper towel-lined plate.
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk the cream of chicken soup, sour cream, water, 1 teaspoon of salt, 1/4 teaspoon of paprika, and 1/4 teaspoon of black pepper.
- Spread a thin layer of the soup mixture on the bottom of a 9x13-inch baking dish. Arrange the fried chicken pieces in an even layer. Pour the rest of the soup mixture over the chicken.
- Sprinkle half of the mozzarella cheese over the sauce. Top with the cooked bacon and sautéed mushrooms, then add the remaining cheese.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the sauce is bubbly and the chicken reaches a safe internal temperature of 165°F (74°C).
