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Leftover Chicken Casserole

Creamy Leftover Chicken Casserole Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded or diced chicken
  • 8 oz dry pasta (rotini or penne), cooked al dente and drained
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and black pepper, to taste
  • 1/2 cup crushed butter crackers
  • 2 tbsp melted butter

Method
 

  1. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
  2. Fold in the chicken, cooked pasta, frozen vegetables, and 3/4 cup of the cheddar until everything is evenly coated.
  3. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Pour the mixture in and spread it into an even layer.
  4. Combine crushed crackers and melted butter, sprinkle over the top, then scatter the remaining 1/4 cup cheddar on top.
  5. Bake for 20 to 25 minutes until edges are bubbling and the top is deep golden. Let rest 5 minutes, then scoop onto plates and serve hot.

Notes

Let the casserole rest for those 5 minutes before serving; it firms up just enough to spoon out neatly but stays creamy inside. If you like a really crisp top, switch the oven to broil for the last minute or two, but watch it carefully.