Total time: 45 mins | Serves: 6-8
I love this Chicken Little Casserole. This has been one of my family’s favorite casseroles for years! It is a delicious dish that brings so many good memories. This casserole is a complete meal with chicken and mashed potatoes covered in a simple yet incredibly delicious gravy.
This casserole is very filling. This is unbelievably easy to whip up with less prep time. All you need are a few readily available ingredients to make this. Have this chicken little casserole ready in under forty-five minutes and enjoy this by itself or pair this up with a simple side salad for a great weeknight dinner option.
INGREDIENTS
4 chicken breasts, cooked and shredded
6 c. mashed potatoes, homemade or store-bought
1/2 tsp garlic powder
1 c. whole milk
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 c. sharp cheddar cheese, grated
kosher salt and freshly ground pepper, to taste
1-2 (10.5 ounces) cans of condensed cream of chicken soup (depending on your preference)
How to make Chicken Little Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: Place 1-2 cans of soup (adjust depending on how creamy/saucy you want this to be), milk, garlic powder, onion powder, rosemary, and thyme. Season with salt and pepper. Mix well until combined.
Step 3: Into the prepared baking dish, spread the mashed potatoes in an even layer and top with the shredded chicken. Over the chicken, pour the gravy and sprinkle with cheddar cheese (optional).
Step 4: Into the prepared oven, place the baking dish, and bake the casserole for about 25 to 30 minutes or until hot and bubbly.
Step 5: When done, take the casserole out of the oven and allow it to cool for about 5 to 10 minutes before serving. Enjoy!
Ingredients
- 4 chicken breasts, cooked and shredded
- 6 c. mashed potatoes, homemade or store-bought
- 1/2 tsp garlic powder
- 1 c. whole milk
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 c. sharp cheddar cheese, grated
- kosher salt and freshly ground pepper, to taste
- 1-2 (10.5 ounces) cans of condensed cream of chicken soup (depending on your preference)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: Place 1-2 cans of soup (adjust depending on how creamy/saucy you want this to be), milk, garlic powder, onion powder, rosemary, and thyme. Season with salt and pepper. Mix well until combined.
Step 3: Into the prepared baking dish, spread the mashed potatoes in an even layer and top with the shredded chicken. Over the chicken, pour the gravy and sprinkle with cheddar cheese (optional).
Step 4: Into the prepared oven, place the baking dish, and bake the casserole for about 25 to 30 minutes or until hot and bubbly.
Step 5: When done, take the casserole out of the oven and allow it to cool for about 5 to 10 minutes before serving. Enjoy!
