This Chicken Casserole Recipe is a holiday meal made easy!! If you don’t like turkey but love chicken, this one is for you. It has an amazing sauce and a lovely crunch bread topping. Serve with a side of cranberry sauce, mashed potato, and your favorite veggie, and you have a holiday feast! We actually love this for any Sunday dinner, though.
Want some veggies to go with this, then try our Green Beans Almondine or Caramelized Carrots, or both!! Another amazing dish is our Chicken Paprikash or Chicken Cordon Bleu to take the boredom out of your dinner. So Good!!
I saw Joanna Gaines make this casserole on her show Magnolia Table. It was irresistible, and we have been making it ever since.
Helpful Items for This Recipe
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Stoneware Casserole Dish with Lid, 4.23 Quart, 13 by 9 Inch, Bianco [White]
Stainless Steel Measuring Cups Set (6 Piece Set)
Mango Wood, Set of 4 in Printed Drawstring Bag Measuring Spoons, 2″ L x 1″ W x 6″ H, Natural
Ingredients for Chicken Casserole
A good chicken casserole is made with layers of flavors. From the chicken itself to a layer of sour cream, then creamy veggies, followed by a crunchy baguette topping and then a good pour of buttery chicken stock to keep everything moist.
Ingredients
Baguette bread, torn into large bite-size pieces – A baguette for this recipe is perfect as it will stand up to the liquid and still get crispy in the end.
White onion and celery, diced – Simple veggies are needed for the casserole.
Butter, divided – You need butter for the veggies to cook and butter for the chicken stock to make the whole casserole deliciously flavored.
Garlic, minced – Just a pinch goes a long way in this recipe.
AP flour – This is used to thicken the ingredients in the casserole.
Garlic salt and Kosher Salt – Easy, perfect seasonings.
Heavy cream – This makes the casserole luxurious.
Chicken broth – Keeps the casserole moist and flavorful.
Rotisserie chicken, shredded – Such an easy chicken to use.
Sour cream, at room temperature – A smooth, creamy layer on top of the chicken. Plus, the needed tang.
Parsley and green onions, chopped – A fresh finish to the casserole.
Mashed Potatoes, cranberry sauce, and your favorite vegetable
How to Make Chicken Casserole
Preheat your oven to 250 degrees F.
Spread the torn baguette pieces on a rimmed baking sheet.
Bake in the preheated oven for about 45 minutes. You want the bread dried out but not toasted. Remove from the oven and set aside.
Increase the heat of the oven to 350 degrees F. while you prepare the rest of the casserole.
Melt 3 Tbsp of butter in a large skillet over medium heat. Add the diced onions and celery and sauté for 5 – 7 minutes or until softened but not browned; add the minced garlic in the last minute. Reduce the heat to medium-low.
Whisk in the flour a little at a time, then add the garlic salt and Kosher salt. You want to cook the flour slightly before adding any liquid to help remove that raw flour taste.
Add the heavy cream and whisk until it thickens slightly. Remove from the heat and set aside.
Add the shredded chicken to a 9 x 13 casserole dish, covering the bottom of the dish.
Spread the sour cream evenly over the top of the shredded chicken.
In a small saucepan, heat the chicken stock and remaining 4 Tbsp of butter until the butter has melted and set aside.
Pour the cream sauce evenly over the sour cream. Top with the toasted baguette pieces, then pour the chicken broth mixture over the top of the bread.
Bake in the preheated 350-degree F. oven for 30 minutes.
Broil for 1 minute until the top is browned.
Garnish with chopped parsley and green onions.
Serve over mashed potatoes with cranberry sauce and with your favorite veggies.
Recipe Pro Tips!
Can I Lighten up this Recipe?
This recipe is worth the calories. It has wonderful ingredients, and I wouldn’t try to lighten it up as the results won’t be the same. It is a great company-worthy dish or one to take to a potluck. You will get rave reviews. Serve it instead of turkey to a smaller crowd; they will be just as delighted. Or even better, use leftover turkey in place of the chicken.
Can I Make a Casserole with Raw Chicken?
I would say no, especially not this casserole. Using up leftover chicken or turkey or a rotisserie chicken is the way to go.
Can I Make This Casserole Ahead of Time?
Yes, you can! I would make it to the point of pouring the chicken stock on; do that just before you put it in the oven. After assembling, cover with plastic wrap and refrigerate; let warm while your oven pre-heats, pour on the chicken stock, and bake. It may take a bit longer to heat. Watch it towards the end.
LOVE CHICKEN AND WANT MORE?
Chicken is versatile and delicious in so many dishes. Here are some of our favorites.
Chicken Casserole Recipe
Ingredients
- 4 – 6 Cups baguette bread torn into large bite size pieces
- 1/2 Cup white onion diced
- 1/2 Cup celery diced
- 7 Tbsp butter divided
- 1 Tsp garlic minced
- 2 Tbsp AP flour
- 1 Tsp garlic salt
- 1 Tsp Kosher Salt
- 1 1/2 Cups heavy cream
- 2 Cups chicken broth
- 5 Cups rotisserie chicken shredded
- 1 1/2 Cups sour cream at room temperature
- 2 Tbsp parsley chopped
- 2 Green onions chopped
Instructions
- Preheat your oven to 250 degrees F.
- Spread the torn baguette pieces on a rimmed baking sheet.
- Bake in the preheated oven for about 45 minutes. You want the bread dried out but not toasted. Remove from the oven and set aside.
- Increase the heat of the oven to 350 degrees F. while you prepare the rest of the casserole.
- Melt 3 Tbsp of butter in a large skillet over medium heat. Add the diced onions and celery and sauté for 5 – 7 minutes or until softened but not browned; add the minced garlic in the last minute. Reduce the heat to medium-low.
- Whisk in the flour a little at a time, then add the garlic salt and Kosher salt. You want to cook the flour slightly before adding any liquid to help remove that raw flour taste.
- Add the heavy cream and whisk until it thickens slightly. Remove from the heat and set aside.
- Add the shredded chicken to a 9 x 13 casserole dish, covering the bottom of the dish.
- Spread the sour cream evenly over the top of the shredded chicken.
- In a small saucepan heat the chicken stock and remaining 4 Tbsp of butter until the butter has melted and set aside.
- Pour the cream sauce evenly over the sour cream. Top with the toasted baguette pieces, then pour the chicken broth mixture over the top of the bread.
- Bake in the preheated 350-degree F. oven for 30 minutes.
- Broil for 1 minute until the top is browned.
- Garnish with chopped parsley and green onions.
- Serve over mashed potatoes with cranberry sauce and with your favorite veggies.
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