This Chicken Little Casserole recipe is a nostalgic childhood favorite that will make you feel warm and fuzzy inside. The creamy sauce, seasoned shredded chicken, and mashed potato topping make for a comforting and satisfying meal. Whether you are looking to relive fond memories or try something new, this dish is a must-try!
I have so many fond memories of this Chicken Little Casserole from my childhood. It was my mother’s go-to recipe whenever she wanted to please the whole family. My husband and I now make it for our little family, and it’s become one of our go-to meals as well. I remember the first time I made this recipe for my husband; he was hesitant because he never had it before. After one bite, he was hooked! Now, he always requests it whenever we are looking for something comforting and delicious.
Why This Casserole Will Become a Family Favorite:
This Chicken Little Casserole is not your typical casserole. Here are some reasons why it stands out:
- Creamy and flavorful sauce: The combination of condensed cream of chicken soup, milk, and herbs make for a savory and creamy sauce that is irresistible.
- Cheesy topping: The grated sharp cheddar cheese on top of the casserole adds a nice layer of richness and flavor.
- Versatile: You can customize the casserole to your liking by adjusting the amount of cream of chicken soup to make it creamier or saucier.
- Easy to make: This casserole is easy to make and requires only a few ingredients. It’s a great option for a weeknight meal or when you need to feed a crowd.
Ingredients:
- 1700g (6 cups) mashed potatoes, homemade or store-bought
- 600g (4) chicken breasts, cooked and shredded
- 1-2 (298g) cans condensed cream of chicken soup, depending on how creamy you want dish
- 240ml (1 cup) whole milk
- 57g (1/2 cup) sharp cheddar cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- kosher salt and freshly ground pepper, to taste
Directions:
- Preheat oven to 350º F (175º C) and lightly grease a 9×13-inch (23x33cm) baking dish with non-stick spray.
- In a medium bowl, whisk together 1-2 cans of soup (depending on how creamy/saucy you want this to be), milk, garlic powder, onion powder, rosemary, and thyme, then season with salt and pepper.
- Spread mashed potatoes into an even layer in the greased baking dish, then top with shredded chicken.
- Pour “gravy” sauce over chicken, then top with cheddar cheese, if using.
- Place the baking dish in the oven and bake for 25-30 minutes, or until hot and bubbly.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes:
- To make this recipe gluten-free, use gluten-free cream of chicken soup.
- You can use any type of cheese you like instead of cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Chicken Little Casserole
Ingredients
- 1700 g 6 cups mashed potatoes, homemade or store-bought
- 600 g 4 chicken breasts, cooked and shredded
- 1-2 298g cans condensed cream of chicken soup, depending on how creamy you want dish
- 240 ml 1 cup whole milk
- 57 g 1/2 cup sharp cheddar cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- kosher salt and freshly ground pepper to taste
Instructions
- Preheat oven to 350º F (175º C) and lightly grease a 9x13-inch (23x33cm) baking dish with non-stick spray.
- In a medium bowl, whisk together 1-2 cans of soup (depending on how creamy/saucy you want this to be), milk, garlic powder, onion powder, rosemary, and thyme, then season with salt and pepper.
- Spread mashed potatoes into an even layer in the greased baking dish, then top with shredded chicken.
- Pour "gravy" sauce over chicken, then top with cheddar cheese, if using.
- Place the baking dish in the oven and bake for 25-30 minutes, or until hot and bubbly.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
You can use any type of cheese you like instead of cheddar.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.