Sunday Chicken Casserole
A hearty Sunday chicken casserole featuring tender chicken, savory cheese, and vegetables, baked to perfection. Ideal for family dinners and comforting gatherings.
Ingredients
Instructions
- Place the chicken in a Dutch oven and cover with water.
- Bring to a boil, then cover and reduce heat; simmer for 1 hour until tender. Remove chicken and let cool, reserving 2 cups of broth.
- Bone the chicken and chop the meat.
- Saute chopped celery and onion in butter in a large skillet until tender.
- Add the reserved broth, shredded Cheddar cheese, cream of mushroom soup, slightly beaten eggs, lemon pepper seasoning, and pepper; mix well.
- Stir in the chopped chicken.
- Spoon the mixture into a lightly greased 13 x 9 x 2-inch baking dish.
- Sprinkle stuffing mix on top.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the casserole. If you're in a pinch, rotisserie chicken can be a great substitute for the broiler-fryer chicken, saving you time. You can also swap out the Cheddar for a blend of cheeses for a richer taste. If you want a vegetarian twist, use cooked lentils instead of chicken to make it a delicious vegetarian recipe.
Serving Suggestions
Serve the casserole hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a comforting dessert, consider finishing off with Aunt Melba'S Jello to add a sweet touch to your Sunday dinner.
Storage & Reheating
Leftover Sunday Chicken Casserole can be stored 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. You can also microwave individual portions for a quick meal, just cover with a microwave-safe lid to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chicken Casserole contains roughly 468 calories, with 12g protein, 77g carbohydrates, and 14g fat. It is an excellent source of vitamin C (159% of the Daily Value), dietary fiber (26% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 562mg per serving (24% 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 make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking from cold.
What can I use instead of cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can substitute with homemade white sauce or a can of cream of chicken soup. Alternatively, a vegan cream soup can work for a dairy-free option.
Can I freeze the leftover casserole?
Yes, you can freeze the casserole after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
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).