Chicken Little Casserole
This Chicken Little Casserole recipe is a nostalgic childhood favorite that will make you feel warm and fuzzy inside.
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
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.
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.