Easy Crust Chicken Casserole
A comforting chicken casserole with a flaky crust, creamy chicken filling, and savory flavors, perfect for family dinners and easy weeknight meals.
Ingredients
Instructions
- Skin the chicken, then cook it until done and remove the bones.
- Cut the cooked chicken into small pieces and place them in a baking dish.
- Mix the chicken broth and chicken soup, heat while stirring until smooth.
- Pour the soup mixture over the chicken in the baking dish.
- In a separate bowl, mix the dry ingredients (flour, baking powder, salt, pepper).
- Cut in the margarine and add the buttermilk to form a batter.
- Pour the batter over the chicken and soup mixture in the baking dish.
- Bake at 350°F until the crust is golden brown.
Tips & Substitutions
For a twist, you can substitute the chicken with shredded rotisserie chicken for a quicker prep. If you don't have buttermilk, you can make your own by mixing milk with a teaspoon of vinegar or lemon juice. To enhance flavor, consider adding garlic powder or herbs like thyme. This dish pairs well with a side of roasted vegetables or a fresh salad.
Serving Suggestions
This Easy Crust Chicken Casserole is best served warm straight from the oven. It pairs beautifully with a simple green salad or steamed broccoli for a balanced meal. For a heartier option, serve alongside mashed potatoes or rice. A drizzle of gravy can also elevate the dish, making it a perfect comfort food option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through, helping to maintain the crust's texture. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Crust Chicken Casserole contains roughly 366 calories, with 4g protein, 9g carbohydrates, and 36g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1906mg per serving (83% 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 for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. This ensures even cooking and proper texture. If you're short on time, consider using pre-cooked or shredded chicken to speed up the process.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate overnight. When you're ready to bake, simply pop it in the oven. You may need to add a few extra minutes to the baking time if it's coming straight 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 versions or substitute with other creamy soups like Cream Of Carrot-Cheddar Soup or even a cheese sauce. For a lighter option, mix sour cream or Greek yogurt with chicken broth to achieve a similar consistency.
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).