Creamy Chicken Casserole
Are you looking for a creamy, delicious, comfort food meal? This Creamy Chicken Casserole is the recipe to try-it is easy to make-you’ll love it!
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Ingredients Needed For Creamy Chicken Casserole:
1 pound to 1 1/4 pounds thawed chicken breast, cut into bite-sized pieces OR 2 1/2 cups rotisserie chicken
1 cup frozen peas
1/4 cup onion, diced
1 1/2 cup sour cream
10.5 ounce can Campbell’s Cream of Chicken soup
1 cup grated Parmesan cheese
3 garlic cloves, minced-can use 1/2 tsp garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
1 teaspoon season salt-Lawry’s Seasoning Salt
1/3 cup Progresso Italian Style bread crumbs
16 ounces angel hair pasta
Rotisserie Chicken Option:
If you want to use rotisserie chicken, cut 2 to 2 1/2 cups chicken into bite-sized pieces and place in the bottom of the greased 9 X 13 baking dish.
Sprinkle onion and peas on top of the chicken.
When making the sauce, add 1/3-1/2 cup milk when mixing the sour cream mixture together.
Spread sour cream mixture over rotisserie chicken and top with bread crumbs.
Bake at 350 degrees to heat through so mixture is hot and bubbly-20-30 minutes.
Instructions For Creamy Chicken Casserole:
Place raw cut up chicken in the bottom of a greased 9×13 baking dish.
Sprinkle onion and peas on top of the chicken.
In a mixing bowl, combine sour cream, soup, Parmesan cheese, garlic, crushed red pepper, pepper, and seasoning salt. Stir to combine.
Spread sour cream mixture over the chicken, peas and onion.
Sprinkle bread crumbs over the soup mixture.
Bake at 350 degrees for 45 minutes, uncovered.
While chicken casserole is baking, prepare pasta according to package directions.
Serve over pasta and garnish with parsley, if desired. Enjoy!
Cook’s Note:
Decrease the crushed red pepper if you like less heat.
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Creamy Chicken Casserole
An easy comfort food dinner recipe you will love.
Ingredients
- 1-1 1/4 pounds chicken breast thawed and cut into bite size pieces
- 1 cup peas frozen
- 1/4 cup onion diced
- 1 1/2 cups sour cream
- 10.5 ounce can Campbell's Cream of Chicken soup
- 1 cup Parmesan cheese grated
- 3 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 1 tsp seasoning salt
- 1/3 cup Progresso Italian Style bread crumbs
- 16 ounces angel hair pasta
Instructions
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Place raw cubed chicken into a greased 9 x 13 baking dish.
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Sprinkle onion and peas on top of chicken.
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In a mixing bowl, combine sour cream, cream of chicken soup, Parmesan cheese, garlic, crushed red pepper flakes, black pepper and seasoning salt. Stir well and spread over chicken in the 9 x 13 baking dish.
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Sprinkle bread crumbs over the top of the sour cream mixture.
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Bake at 350 degrees for 45 minutes.
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While the chicken mixture bakes, boil the pasta. Then, drain and serve with the chicken mixture. Enjoy!
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Cook's Note: If you want to use rotisserie chicken, cut 2-2 1/2 cups rotisserie chicken into bite-sized pieces and place in the bottom of the greased 9 X 13 baking dish.
When making the sauce, add 1/3-1/2 cup milk when mixing.
Bake at 350 degrees to heat through so mixture is hot and bubbly-20-30 minutes.
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