Chicken And Water Chestnut Casserole
A comforting chicken casserole featuring tender chicken breasts, crunchy water chestnuts, and savory cream of chicken soup, topped with flavorful herb stuffing. Perfect for family dinners or casual gatherings, this dish offers creamy textures and hearty flavors that appeal to all ages.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Arrange chicken breasts in a greased baking dish in a single layer.
- Mix cream of chicken soup, milk, and drained water chestnuts in a bowl.
- Pour the mixture over the chicken breasts.
- Top with herb stuffing.
- Cover the dish with foil.
- Bake for 1 hour and 30 minutes.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in your favorite spices or a bit of lemon juice before cooking. If you don't have water chestnuts, you can substitute with sliced mushrooms for a different texture. For a lighter version, use low-fat cream of chicken soup and milk. This dish can also be made with leftover chicken, making it a great option for using up leftovers from other chicken recipes.
Serving Suggestions
This Chicken and Water Chestnut Casserole pairs beautifully with a fresh side salad, such as Red Cabbage Salad, to balance the richness of the dish. For a complete meal, serve with steamed vegetables or a light grain like quinoa. You can also offer some crusty bread on the side to soak up the delicious sauce.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 325°F (163°C) for about 20-30 minutes until heated through. You can also microwave individual portions for about 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Water Chestnut Casserole contains roughly 1173 calories, with 5g protein, 36g carbohydrates, and 114g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1478mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before baking to ensure even cooking. You may need to adjust the baking time slightly if the chicken is still cold from the refrigerator.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can use homemade white sauce or a can of cream of mushroom soup as a substitute. Both will provide creaminess and flavor, though the taste will vary slightly.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance. Just cover it tightly and refrigerate until you're ready to bake. Allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).