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Winner Winner Chicken Dinner Casserole

Winner Winner Chicken Dinner Casserole

Just Between Friends—Let’s Talk Chicken Casserole

So, here’s the scoop: I first made this Winner Winner Chicken Dinner Casserole on a rainy Tuesday when my energy was at, let’s say, yawn-level. My kids were feuding over who got the last bread roll, my husband was trying to fix the dripping tap (I don’t think he’s fixed anything since), and I just wanted something easy yet hearty. Anyway, this casserole became my culinary life raft. It’s like those old sitcoms where everything goes wrong, but, by the end, somehow everyone’s smiling around a crowded dinner table. Except in my case, someone’s probably still hollering about homework in the next room.

Why You’ll Love This (Trust Me, I Wouldn’t Steer You Wrong)

I make this when I’m craving comfort, or honestly, when I need leftovers to survive the week (it reheats really well, though sometimes my oven decides to make the edges extra toasty). My family goes a bit bananas for it, especially on chilly nights. And—confession time—sometimes I just need a dish that lets me toss in whatever’s lurking in the fridge. If you’ve ever had one of those days where you stare at a bag of wilting spinach and think, "Maybe?" this casserole’s your friend. Oh, and if you’re still suspicious, I’ve made it for picky eaters and even my friend Paul, who says he’s ‘allergic’ to vegetables (he’s not). He finished his plate, so there you go.

What Goes In (With My Usual Swaps and Shortcuts)

  • 2 cups cooked chicken, shredded or chopped (rotisserie’s my shortcut, or leftover roast chicken—any works, honestly)
  • 1 can cream of chicken soup (sometimes I use mushroom soup if it’s what’s in the pantry)
  • ½ cup sour cream (Greek yogurt in a pinch, but it’s tangier)
  • 1 cup frozen mixed veggies (my grandmother swore by peas and carrots, but I’ve used green beans, even corn)
  • ½ cup shredded cheddar cheese (swap for mozzarella if you want—cheddar melts nicer, I think)
  • 1 teaspoon garlic powder (or fresh garlic, if you’re feeling fancy)
  • ½ teaspoon onion powder (skip it if you’re out; nobody will notice)
  • ½ teaspoon dried thyme or Italian seasoning (I’ve used herbes de Provence, too; tastes a bit more posh)
  • ½ teaspoon salt, a good few cracks of black pepper
  • 2 cups cooked rice (or cooked pasta, or I’ve even used tater tots when I forgot to make rice—don’t tell anyone)
  • ½ cup breadcrumbs (panko, regular, or that crushed-up sleeve of crackers you forgot at the back of the cupboard)
  • 2 tablespoon butter, melted (for the topping—I’ve skipped it, but it’s not quite as golden)

How I Actually Make It (With All the Little Details)

  1. Preheat your oven to 375°F (190°C). Not 400, unless you want it charred around the edges (been there, done that).
  2. Grab a big mixing bowl (if you’re using a smaller one, be prepared for a bit of an avalanche situation). Add your cooked chicken, soup, sour cream, mixed veggies, cheese, garlic and onion powder, and seasonings. I usually sneak a little taste here. Don’t worry if it looks like a hot mess at this stage—it always does.
  3. Fold in the cooked rice or whatever base you’re using. Stir it all up until it’s looking like it might actually work.
  4. Spread the whole thing into a greased 9x13-inch baking dish. (If you’re using a smaller dish, you’ll probably have enough for a mini-casserole, too. Bonus lunch!)
  5. Mix breadcrumbs and melted butter in a small bowl. Scatter this over the top like you’re making snow fall (but, like, more delicious). Sometimes I get lazy and just shake them on dry—it’s fine.
  6. Bake uncovered about 25–30 minutes, until hot and bubbly and the top is golden. If the top’s getting too brown, just loosely cover with foil. Or, actually, I sometimes forget and it’s still edible.
  7. Let it cool a few minutes (I always burn my tongue because I’m impatient—don’t be like me).

Notes from My Many, Many Casserole Experiments

  • Don’t stress about perfect measurements—this is a use-up-the-leftovers kind of dish.
  • If the casserole seems a bit dry before baking, add a splash of milk. Too soupy? Throw in more rice or pasta.
  • I once tried using quinoa instead of rice. It was... okay. Probably wouldn’t serve it to company, though.

I’ve Tried These Variations (One Was a Bit Odd...)

  • Added a can of drained diced tomatoes—it made it almost like a chicken parm bake. Pretty good, actually.
  • Swapped chicken for leftover turkey after Thanksgiving. No complaints, though someone said it ‘tasted festive’ (not sure if that was a compliment).
  • Tried cauliflower rice instead of the real deal. Eh. Tasted like a healthy Tuesday, but not exactly a repeat request.

What If I Don’t Have a Big Baking Dish?

No worries—just split the casserole between two smaller pans, or even use a deep skillet that’s oven-safe. I once made it in a cake tin, actually. Bit tight, but it worked! If you don’t have a big mixing bowl, use a pot (clean, please).

Winner Winner Chicken Dinner Casserole

How to Store (Though It Rarely Lasts That Long)

Pop any leftovers in an airtight container in the fridge. It’ll last 2–3 days, maybe four if you’re brave. But honestly, in my house it’s gone by the next morning (sometimes before breakfast, oops). Reheat in the oven or microwave. It’s actually kinda better the next day—flavors get chatty overnight. You can freeze it, too, but the texture’s a bit different when thawed. Here’s a freezer guide I find handy: thekitchn.com/how-to-freeze-casseroles-234269.

Serving This Up—What Goes With It (Or Not)

We usually go with a simple green salad (to feel a bit less guilty about all the cheese), or sometimes just a pile of steamed broccoli. If I’m feeling wild, I’ll serve crusty bread on the side to mop up the creamy bits. And, when my cousin comes over, she always brings her famous coleslaw (super tangy—she swears by this recipe from Serious Eats).

Pro Tips (Learned the Hard Way)

  • Don’t try to use raw chicken here; it won’t cook through and you’ll have a ‘why is this pink?’ moment. I once tried to rush it—big mistake.
  • Actually, I find it works better if you let it sit for 10 minutes after baking. Helps all the flavors settle. I never used to bother, but I’ve seen the light.
  • Don’t overload with cheese on top—it’ll turn into a chewy lid. (Ask me how I know.)

FAQ—You Asked, I’m Answering

Can I make this ahead of time?
Yep! Assemble it, cover, and refrigerate. Then bake when you’re ready. I think it’s tastier the next day, but maybe that’s just me.
What if I’m out of cream soup?
You could whip up a quick white sauce (butter, flour, milk). Or try a store-bought jar of Alfredo. I’ve done both—works fine.
Can I go dairy-free?
Sure, use a dairy-free soup and plain coconut yogurt. The topping can be skipped or just use more breadcrumbs; it’s still decent. Oh, but the flavor’s a bit different, not gonna lie.
How spicy is this?
Not at all, unless you add chili flakes. I sometimes sprinkle some on my half (kids act like I’m trying to poison them if I go overboard).
Can I halve the recipe?
Absolutely, or double it for a crowd. I once tried to triple it and ran out of pans (and patience).

And, a quick aside—if you’re ever short on inspiration, I wander through Budget Bytes for cheap, tasty dinner ideas. Sometimes they have a clever spin I’d never think of. Anyway, that’s my Winner Winner Chicken Dinner Casserole. If you try it, let me know how it goes—or, you know, just send me a photo if you wind up with a mountain of dishes (it happens to the best of us).

★★★★★ 4.90 from 127 ratings

Winner Winner Chicken Dinner Casserole

yield: 6 servings
prep: 20 mins
cook: 40 mins
total: 50 mins
A comforting and hearty chicken casserole packed with tender chicken, vegetables, creamy sauce, and a crispy topping. Perfect for a family dinner or potluck.
Winner Winner Chicken Dinner Casserole

Ingredients

  • 3 cups cooked chicken, shredded
  • 2 cups cooked rice
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ½ cup milk
  • 1 cup crushed buttery crackers
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. 1
    Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. 2
    In a large bowl, combine shredded chicken, cooked rice, mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper. Mix until well combined.
  3. 3
    Spread the mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese over the top.
  4. 4
    In a small bowl, mix crushed crackers with melted butter. Sprinkle the cracker mixture evenly over the casserole.
  5. 5
    Bake for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. 6
    Let cool for 5 minutes before serving. Enjoy!
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 420cal
Protein: 25 gg
Fat: 20 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 35 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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