Grandma Briley'S Chicken Casserole
A comforting chicken casserole with creamy mushroom and celery soups, topped with a Bisquick batter, perfect for family dinners and creamy, savory flavors.
Ingredients
Instructions
- Line the bottom of a greased casserole dish with pieces of cooked, boned chicken.
- Top the chicken with the can of celery soup and the can of mushroom soup.
- Place margarine pieces on top of the soups.
- In a separate bowl, mix together the Bisquick and milk until smooth.
- Pour the Bisquick mixture over the chicken and soup layers.
- Bake in a 325°F oven for about 35 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheddar cheese to the soup mixture. If you don’t have Bisquick, you can substitute it with an equal amount of all-purpose flour and a teaspoon of baking powder. You can also use leftover roasted chicken instead of boiled for added flavor. This dish is perfect for busy weeknights, as it's quick and easy to prepare.
Serving Suggestions
This casserole is delicious on its own, but you can elevate the meal by serving it with a fresh green salad or steamed vegetables such as green beans or broccoli. It pairs beautifully with Broccoli And Cauliflower Bake for a comforting dinner. For a heartier meal, serve with crusty bread to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and cover the casserole with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. You can also microwave individual portions, but the oven will yield a better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Briley'S Chicken Casserole contains roughly 1224 calories, with 29g protein, 69g carbohydrates, and 93g fat. It is an excellent source of protein (59% of the Daily Value), iron (37% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1361mg per serving (59% 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, but be sure to cook it thoroughly before adding it to the casserole. It's best to thaw the chicken first to ensure even cooking and to make it easier to bone. Cook the chicken until it reaches an internal temperature of 165°F for safety.
What can I substitute for the soups?
If you prefer homemade options, you can use a homemade cream of celery and cream of mushroom soup. This will give the casserole a fresher taste. Alternatively, canned cream of chicken soup can also work well as a substitute for either of the soups in this recipe.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen before baking. Assemble the casserole and cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.
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).