This cozy chicken casserole is one of those wonderfully simple dinners you can assemble in minutes. Tender chunks of chicken bake beneath a rich cream-of-chicken sauce until juicy and flavorful.
Servings: 4–6
Prep: 10 minutes
Bake: 35–45 minutes
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts, cut into bite-size cubes
- 1 can (10.5 oz/300 g) condensed cream of chicken soup
- 1 cup sour cream
- 1 packet (1 oz/28 g) dry ranch seasoning mix
- 1 cup shredded cheddar cheese
- Optional: black pepper, chopped parsley, or sliced green onions for serving
Instructions
- Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic baking dish.
- Add the chicken: Pat the chicken dry, cut it into roughly 1-inch pieces, and spread it evenly across the baking dish.
- Make the creamy topping: In a bowl, stir together the cream of chicken soup, sour cream, and ranch seasoning until smooth and creamy.
- Assemble: Spoon the creamy mixture evenly over the raw chicken. Gently spread it so all the chicken pieces are well coated.
- Add cheese: Sprinkle the shredded cheddar evenly over the top.
- Bake: Bake uncovered for 35–45 minutes, or until the sauce is bubbling and the chicken reaches 165°F (74°C) internally. Because the chicken starts raw, checking the thickest pieces with a thermometer is the safest way to know it’s done.
- Rest and serve: Allow the casserole to rest for about 5 minutes before serving. Finish with parsley or green onions if desired.
Serving Ideas
This creamy chicken is especially delicious spooned over mashed potatoes, steamed rice, egg noodles, or biscuits. Add green beans, broccoli, peas, or a simple salad for an easy comfort-food dinner.
Tip: For an extra-crispy topping, sprinkle crushed buttery crackers or breadcrumbs over the cheese during the final 10–15 minutes of baking.