Mandy’s Easy Cheesy Chicken Casserole

  • MopsyKaren Posted: 10/07/11
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    My husband & I made this dish with just a few alterations. We added a can of green chilies and of course, we also added fresh garlic which we roasted with the chicken and also wiped into the mixture when blended. We shocked to see how much sour cream, but in the end, it really was good. We agreed though, next time, we will cut back a little on the sour cream, as we don't think it needed quite that much. We will try a 16 oz. instead. We also probably added a bit more cheese than called for, and will again when we reduce the sour cream. All in all....THIS WAS REALLY GOOD, EASY OTHER THAN TOOK SOME TIME TO MIX UP, & REALLY PRETTY WHEN IT COMES OUT OF THE OVEN. Would be great when having a few friends over, as it is one dish, very hearty, chicken so almost everyone loves it, and looks really great when serving. Friends just might think you really know how to cook...our friends will?! Will make again in next month or so, and will take to a potluck if we go to one. Thanks!!

  • haybebe3 Posted: 09/15/11
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  • dlpf11071959 Posted: 10/06/11
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    GREAT RECIPE! I ADDED CHOPPED ONIONS, SALT AND PEPPER. RICH, CREAMMY, EVERYONE LOVED IT!

  • SusanTaylor Posted: 10/07/11
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    I made this recipe, but I wouldn't leave in the word "Easy". I thought it was a lot of work for a casserole. Tasted good, but too much time spent in the kitchen.

  • Paulachris Posted: 10/14/11
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    This dish was good but I did make a couple of changes. I put in half the amount of the cheese and I added a half cup chicken broth because it seemed to dry. I only put in red pepper flakes but I do think this dish needs added spice such as garlic and pepper. Also I used 16 oz. of sourcream and that is more than enough.

  • lygila Posted: 11/23/11
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    This was a very tasty dish but I think it had a little too much chicken for the amount of noodles. I will deffinitely make it again but will probably add some broccoli and maybe some sauteed onions, bell peppers and celery. I thought it was very easy to make.

  • corinnebird Posted: 11/02/11
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    I cut back on the sour cream as other reviewers suggested but I would have liked it to be a little creamier so I think 16oz. would be perfect. I also added 1 cup of sliced carrots to the noodle water when I first put the pot on the stove top, added the noodles when it came to a boil, and when the noodles were done the carrots were ready as well.

  • sldurham Posted: 03/26/12
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    My entire family loved this recipe. Everybody went back for seconds!!! I switch all of the ingredients to reduce fat/lighter calorie alternatives and it was delicious. I think I will add more crackers (I used Whole Wheat Ritz) next time to have more topping.

  • mlr8575 Posted: 07/23/12
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    I made this. I added mushroom and broccoli because I didn't think there were enough vegetables in it. I also used vegetarian chicken (Quorn) and Greek yogurt instead of Sour Cream. I thought it was quite good.

  • hails12 Posted: 01/22/12
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    do you boil the noodles first before you put it in the oven?

  • DBH1952 Posted: 03/23/12
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    I used leftover grilled chicken, light sour cream, and chicken with herbs soup. It was great. I divided it into 2 casseroles and put one in the freezer uncooked.

  • margieberry Posted: 02/26/12
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    Made this for my husband and adult son. We love it! Seemed a little dry so I may try the chicken broth. Everyone LOVES this recipie just as it was, I prepared the chicken and everything I could in the morning, except noodles, so that when it came time to actually prepare this dish it was easy!! Will add some suggested vegetables next time!!

  • brainnurse Posted: 10/24/12
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    I noticed the comment about it being dry. When cooking my chicken, I boiled it then used some of the water / broth and added to the ingredients. I too cut calories by using fat free cream cheese, low fat cheddar and 98% fat free cream of chicken.

  • homemomof3 Posted: 12/02/12
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    We liked this. I did need to add salt and pepper. It was much better. I would also try baking it at 400 instead of 350. It made a lot. But I froze half of it for another meal. To keep the chicken from being dry I did not cook the chicken all the way through. It was a little pink in the middle. It cooks the rest of the way in the oven.

  • myraccoon Posted: 09/23/12
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    I made this last night. It's good, but has way too much sour cream (and I only used 12 oz) and needs some seasonings. My husband added pepper blend and garlic to his as well. I will try again, with some added flavor.

  • Alberta49 Posted: 02/28/13
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    Very tasty but unless you are feeding an army, cut the recipe in half. It's very dense, so a little goes a long way! Or, make the whole recipe and freeze half.

  • jakabdul70 Posted: 04/18/13
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    My relative and friends find it awesome.

  • kathymeeker Posted: 09/12/12
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    This recipe is awful! It makes quite a bit...I wouldn't even donate it to the local "Feed the Hungry" program!

  • sassybrat Posted: 03/04/13
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    I made this recipe today and invited my son over for dinner and he asked to take some home, my bf and son really loved it, i did leave out the poppy seed as i didnt have any on hand, will surely make this again. there are some great recipes on this site.

  • Lehcara Posted: 12/02/12
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    Personally, I loved this recipe, but my family is very small, so I changed it up a bit. Namely: I cut two Chicken Breast (Since they are huge) and poached them in a cup and a half of water before putting them in I seasoned the Chicken with some herbs i had growing, like Rosemary and such I also cut everything in half, So it only serves 5, but I'm able to get much more out of it. I also did not use poppy seeds, but instead used a little more blended cheeses on the top, as well as the bread crumbs, and not so much butter. Ritz were a tasty topping I also covered the casserole while it was baking, otherwise it'd be too dry. All in all, With those little improvements, this dish is great, and I look forward to cooking it again, it's great with corn on the side!

  • Joysimon Posted: 03/22/12
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    Is there a substitute for the yucky salt-laden processed cream of chicken soup? I don't do processed. Sounds wonderful other than c of c soup. Please excuse the rating. The site doesn't allow comment without a rating.

  • cpirkle3 Posted: 03/08/12
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    I have now made this two times, and its absolutely fantastic. I would say that you could definitely serve more than 10 people, its a heavy dish so you won't be able to eat a lot at once. I used canned chicken instead, shortening the prep time. Even with the substitution it is fantastic!

  • jmingua Posted: 08/10/12
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    I would like to make this but i need the calories and fat content it you have this i would appreciate it thanks.

  • GigiInParis Posted: 09/11/12
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    jmingua ... The recipe is from 1969. We didn't count calories back then! Just use good, wholesome ingredients, eat this delicious casserole in moderation, and you won't have to worry about calories and fat content.

  • Gridironmaiden Posted: 09/29/12
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    It was a goos recipe. I followed the advice about putting less sour cream and it was perfect.

  • RDearixon Posted: 10/23/12
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    Made this with 98% fat free Campbell's Cream of Chicken soup, fat free sour cream, skim mozzerella, and sharp cheddar cheese. I added chopped jalapeno, Tony's, fresh ground pepper and a little garlic. Substituted the Ritz for reduced fat Parmesan Cheez-its, and the margarine for slices of pepper jack cheese. It was awesome. My boyfriend eats like a lumberjack, and it definitely was more than enough food.

  • khloemichelle Posted: 03/14/13
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    my family was in awe for this recipe. theyve even said that i must make it agan next week lol. however i did leave out the poppyseed.

  • normdennis Posted: 03/02/13
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    Very Good Easy to Make

  • YankYank38 Posted: 03/03/13
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    This was my first time making this recipe. My family liked it. Of course, I tweaked it a bit. I baked 2 large boneless skinless chicken breasts. I seasoned the chicken breasts with poutry seasoning, garlic and pepper seasoning, and salt. I added the broth from the chicken to the noodle mixture. I also think 16 oz of sourcream would be better than 24 oz. I added some salt, freshly ground black pepper and smoked paprika to the noodle mixture before putting the cracker mixture on, otherwise it lacked flavor. We love Ritz crackers so 1 1/2 sleeves of crackers were better for us. It wasn't too time consuming because I baked the chicken breasts and boiled the noodles during the last 15 mins. of baking the chicken breasts. I hope this is helpful.

  • martinsolano Posted: 12/01/12
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    La opinión de " littlemtngirl" es de aplaudir, gracias

  • littlemtngirl Posted: 10/15/12
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    I don't know how this recipe got the high ratings it has. I read many of the reviews before making it, and added 1/2 a sauteed onion and some broccoli florets, as well as some pepper for taste. I also followed the other recommendations and reduced the sour cream to 16 oz, however my husband complained that it came out dry. I cooked the noodles and then poached the chicken breast in the pasta water to keep them juicy. You need the biggest mixing bowl ever to mix all this stuff together, and in the end it makes a ton (barely fits in the 9x13 baking dish) and is pretty bland and tasteless. It actually tasted better the second night, with lots of salt and pepper added. For the amount of time it takes to make, I expect a lot more. I will not be making this one again =(

  • connie528 Posted: 03/08/13
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    My husband and I loved it. I cut the recipe in half since it's just the two of us. The only thing I omited was the crackers on top. I didn't substitute or change anything other than that. We also decided the next time I make it to add some finely chopped brocccoli or peas. It's also kid friendly, when eating the left overs, my grandson asked for seconds. Hope this helps others.

  • terriqlewis Posted: 03/25/12
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    I have made this several times using rotisserie chickens. I 1 1/2 times the recipe which makes 2 9x13 pans & give one to my son & his family. Everyone loves it!!!

  • Barbie55 Posted: 05/15/12
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    Great recipe,my family loved it!!!!

  • plaeding Posted: 12/19/12
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    Delicious! I added about a cup of the broth from the chicken (cooked the noodles in the broth too). I added a little parsley, salt, pepper, and Herbes de Provence. Covered it with foil for a little while, so the crackers wouldn't burn. It was creamy, and so good! (halved the recipe) Thanks! I'll make it often

  • Sajiasuki Posted: 01/10/13
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    Made this dish for the first time and took it to a pot-luck tonight where I asked the neighbors to rate the dish. Got a solid 4-star average with three 5-stars and one 2-stars (he doesn't like sour cream). This is a delicious dish. Creamy, rich and hearty. I made as shown except I too added about a cup of the water from poaching the chicken . This makes a HUGE portion. You need a BIG mixing bowl. I ended up with a 9 X 13 baking dish and an additional 2 quart casserole. You could easily cut this recipe in half. I started baking both at 350, covered in foil (I didn't add the topping until later). At 30 minutes the center was barely warm. I removed the foil, added the topping, cranked the oven up to 400 and turned on the convection feature. After the additional 15 minutes or so it was done beautifully. I'd probably just do it at 400 from the beginning in future. Will make again. I personally LOVED it.

  • vpeters731 Posted: 02/06/13
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    I've made this dish about 3 times and I am making it again tonight for supper. I make it exactly as shown (except I omit poppy seeds) and my family loves it. They would eat it once a week if I would let them.

  • JoSkeen Posted: 02/18/13
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    I found the review very helpful before trying this recipe so I decided to add my two cents. Overall, I found this a good recipe and will make it again. I followed many others and only used 16 oz. of sour cream. No need for more. I added some peas for color. I added lots of freshly ground pepper. I boiled and shredded the chicken breasts and used some of the broth from that to add a little moisture. Seemed like it might be too dry without it. This recipe is kid friendly, pretty easy, and I think the leftovers will be good as well.

  • pvazquez Posted: 03/23/12
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    I added mushrooms, used sesame seeds instead of poppy seeds, used the mozzarella cheese and added jack and gouda cheese without the cheddar cheese, and did not do the cracker topping. This is a most delicious recipe and thank you Mandy for putting this here.

  • MWoras85 Posted: 03/05/12
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    We liked the recipe. Definitely lacked veggies, so we added garlic, onion, and some frozen peas and corn we found in the freezer. I also read some reviews that said it turned out a little dry, so I added about half a cup of chicken broth. I combined all the ingredients and then baked. Only pre cooked the chicken. Turned out really creamy. We'll definitely have it again sometime.

  • jessc4343 Posted: 08/05/12
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    Absolutely outstanding! I used chicken thighs, boiled with a few sprigs of fresh rosemary, and then chopped. Cooked (low-carb) rotini noodles in the chicken-rosemary-stock and then drained. From there we followed the recipe closely and it was, again, outstanding! My three boys (ages 4-8, one being a picky eater, of course) were impressed with the dish and cleaned their plates like it was their job. Next time I'll do the same, except maybe decrease or omit the poppy seeds; decrease the amount of cheese and use the "extra" space for a vegetable like broccoli or peas.

  • ShellyBible Posted: 09/21/12
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    Made this tonight and is one I'm sure I will make again and again!! We all loved it!! Thanks for posting it!

  • Thechickenlady Posted: 09/28/12
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    I made this for my husband and myself last night for dinner. My husband isn't a big chicken fan but he loved this dish. He said we could have it any time. It was quick and easy to make. The recipe doesn't need adjusting, but you could play with it if you wanted or needed.

  • ivyspig Posted: 01/22/13
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    No disrespect but I don't understand how a good number of reviewers said this recipe was too time consuming. It wasn't at all ... I'm used to making meals from scratch that sometimes keep me in the kitchen for a couple of hours. This took *maybe* 45 minutes from start to finish. I chopped onions and sweated them with garlic in a large pot until just tender. I took those out, added water, salt and pepper to the same pot. I boiled 4 chicken breasts until half done and took them out of the water. I then added my noodles (corkscrew) to that same water. I used Herbed Crm. of Chicken, 16 oz. of sour cream and also added in 2 oz. of cream cheese (for added creaminess). As for the cracker crumb topping, I added in dry parsley flakes & a little grated parmesan before putting in on the top (for a little extra flavor). This is a fantastic recipe and I will be copying it into my recipe book. Thank you for sharing this with all of us, Mandy!!

  • ConnieByard Posted: 11/14/13
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    This is a great stand-by casserole. I have, actually, used large cans of white meat chicken and the casserole tasted great. Sometimes I add a small box of frozen mixed vegetables to make it healthier. (Not our favorite taste, however.)

  • umrebel13 Posted: 11/14/13
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    BLAND, wouldn't make it again.

  • KarenFox Posted: 01/04/14
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    I took some of the suggestions and cut the recipe in half, add red peppers and mushrooms, cut down on the sour cream, add the juice from the cooked chicken and covered while cooking and I very much enjoyed it

  • Honeybez Posted: 09/17/13
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    This was a great recipe but like others I changed it only because my hubby does not like sour cream, so I added cream cheese instead! Followed everything else the same...Awesome!!

  • SharonRackham Posted: 11/14/13
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    I too halved the recipe as it is just myself. It was wonderful but I omitted the poppy seeds .

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