Baked Cheesy Chicken Casserole – Creamy, Easy, and Crowd‑Pleasing
A creamy and comforting baked chicken casserole that blends shredded chicken, cheese, and a velvety sauce, perfect for family meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (or thighs), cooked and shredded
- 1 cup cooked rice (optional)
- 1 jar (10 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese, divided
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/2 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt & pepper to taste
- 2 tbsp olive oil (for greasing)
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp grated Parmesan cheese (optional topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly oil a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, cooked rice (if using), condensed soup, half the cheddar, yogurt, milk, peas, onion, garlic, oregano, paprika, salt, and pepper.
- Transfer the mixture into the prepared dish and smooth the surface.
- Sprinkle the remaining cheddar, breadcrumbs, and Parmesan cheese atop the casserole.
- Bake for 30‑35 minutes until the top is bubbly and golden brown.
- Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.