Small Chicken Casserole
A comforting chicken casserole combining tender cooked chicken, creamy soup, and pasta, topped with cheese for a hearty, family-friendly meal.
Ingredients
Instructions
- Mix all ingredients well and pour into a baking dish.
- Bake for 30 minutes at 350°F (175°C).
- If desired, sprinkle grated cheese on top as the dish is removed from the oven.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute rotisserie chicken for the cooked chicken to save time. If you're looking for a bit of spice, add some diced jalapeños or a dash of hot sauce. Using gluten-free macaroni will make this dish suitable for gluten-sensitive diets. For a twist, try incorporating some vegetables like peas or corn for extra nutrition.
Serving Suggestions
This Small Chicken Casserole can be served as a main dish and pairs beautifully with a fresh garden salad or steamed vegetables for a balanced meal. For a comforting side, consider serving it with crusty bread or garlic bread. To elevate the dish, a sprinkle of fresh herbs or a side of roasted asparagus can add color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Small Chicken Casserole contains roughly 503 calories, with 15g protein, 72g carbohydrates, and 17g fat. It is an excellent source of calcium (33% of the Daily Value), iron (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1287mg per serving (56% 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 in this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. You can quickly cook it in the microwave or let it thaw overnight in the refrigerator. Make sure to chop it into small pieces after cooking for even distribution in the casserole.
What can I use instead of cream of chicken soup?
If you don’t have cream of chicken soup, you can make a simple homemade substitute using equal parts chicken broth and heavy cream, thickened with a bit of flour or cornstarch. This will give you a similar creamy texture without sacrificing flavor.
Is this casserole suitable for freezing?
Yes, this Small Chicken Casserole freezes well. Just prepare it up to the baking stage, cover tightly, and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This makes it a great option for meal prep.
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).