Chicken Casserole Ii
A hearty chicken casserole with creamy mushroom and chicken noodle soups, toasted bread crumbs, and a savory baked topping, perfect for comforting family dinners.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, blend the beaten egg with mushroom soup and chicken noodle soup.
- Add cubed stale bread and chicken chunks to the soup mixture.
- Season the mixture to taste with salt and pepper if desired.
- Pour the mixture into a casserole dish.
- Top with cracker crumbs or additional bread crumbs.
- Pour melted oleo (melted butter) over the top.
- Bake in the preheated oven for 1 hour until bubbly and golden.
Tips & Substitutions
To enhance flavor, consider adding sautéed onions or garlic to the mixture before baking. You can substitute the chicken with cooked turkey or even a vegetarian protein like chickpeas for a different twist. If you prefer a creamier texture, mixing in some sour cream or cream cheese can elevate the dish. Additionally, using fresh herbs like thyme or parsley can brighten the flavor profile.
Serving Suggestions
This Chicken Casserole pairs beautifully with a simple green salad or steamed vegetables for a well-rounded meal. You can also serve it alongside crusty bread or buttery biscuits to soak up the delicious sauce. For a comforting touch, consider a side of mashed potatoes or rice. This dish is a great option for potlucks or family gatherings!
Storage & Reheating
Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator, where it will last for up to 3-4 days. To reheat, simply place the casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. Cover with foil to prevent excess browning.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Casserole Ii contains roughly 495 calories, with 12g protein, 93g carbohydrates, and 9g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 851mg per serving (37% 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 fresh chicken instead of cooked chicken for this casserole?
Using fresh chicken is possible, but ensure it's cooked thoroughly before adding it to the casserole. You might need to adjust the baking time to allow the chicken to cook completely, so using pre-cooked chicken will save time and ensure even cooking.
What can I use instead of mushroom soup?
If you don't have mushroom soup, you can substitute it with a homemade cream sauce or use another cream-based soup like cream of chicken or celery. Alternatively, a mixture of heavy cream and sautéed mushrooms can create a fresh, more flavorful base.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just be sure to cover it tightly to prevent it from drying out. When ready to bake, add a few extra minutes to the cooking time if baking straight from the fridge.
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).