Crunchy Chicken Casserole
This crunchy chicken casserole is budget friendly comfort food with a crispy cornflake topping! Shredded chicken in a cheesy cream sauce topped with buttery, crunchy cereal. Ready in just under an hour!
I didn’t grow up eating casseroles, so when I started cooking for the church and the members started requesting them, I had a quick learning curve. I was totally intimidated at first but I quickly realized that casseroles are one of the easiest things to make!
Not only that, but they are budget-friendly, a great way to use up leftovers, and there are infinite ways to combine flavors and textures.
This chicken casserole is basically a warm hug in a 9×13 pan. Tender chicken in a creamy, cheesy mixture, and topped with buttery cornflakes. The crunchy topping is the perfect contrast!
What makes this perfect for busy nights? You can easily prep it ahead of time, it uses pantry staples and shortcuts like a rotisserie chicken from the deli. Not only that but it comes together quickly, feeds a crowd, and is full of family friendly flavors!
No doubt that this is some serious comfort food, and is rich and cheesy. So when I make this for dinner, I try to serve a big salad with it and some extra vegetables so I don’t feel so guilty about eating it.
More Chicken Recipes:
Appetizers: Chicken Bacon Ranch Dip | Air Fryer Chicken Wings | Coconut Chicken Tenders
Mains: Chicken Noodle Soup | Sweet and Sour Chicken | Crockpot Chicken & Stuffing
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken: I like to use cooked, shredded chicken breasts but you can just as easily use chicken thighs. If you want easier prep, grab a rotisserie chicken from the deli.
- Cereal: Corn flakes give this the crunch it needs. Substitute for fried onions, tortilla chips, or sliced almonds. You can even use panko or plain bread crumbs in a pinch.
- Condensed soup: Cream of chicken is what I usually use but cream of onion, cream of celery, and cream of mushroom are all delicious so use what you have on hand.
- Cheese: Cheddar cheese is my go-to for cheese in a casserole but you can also use pepper jack for a kick and mozzarella if you want it extra creamy!
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How To Make Crunchy Chicken Casserole
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Add cream of chicken, cream of chicken soup, and sour cream to a mixing bowl, mix until well-combined.
- Add milk, garlic powder, onion powder, salt, and pepper, and mix again until combined. Mix in shredded cheese.
- Spread evenly into prepared baking dish.
- Add corn flakes and melted butter to a mixing bowl, then mix until coated.
- Sprinkle corn flakes over chicken layer.
- Bake for 35-40 minutes or until beginning to brown and bubble. Remove from heat and allow to sit for 10 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Any leftovers will last in the refrigerator for up to 4 days. Be sure to use a food storage container or something airtight.
The best way to reheat this is in the oven or the stove top. You can microwave it, but with the dairy in it, I prefer a slow heating method.
I’ve even put a portion or two in my air fryer. It helps to crisp up the cornflakes too.
Prep Ahead
When I can prep something ahead of time to make my evenings easier I will. You can prep the casserole a day or two ahead. Just mix everything but leave off cornflake topping.
Spread the casserole mixture in the dish, cover, and refrigerate up to 2 days in advance. Remove from the fridge about 20 minutes before you plan to bake it, top with the cornflakes, and then bake.
You might need to cook it 5-10 minutes longer than usual if the center is still cold. Cover with foil so the topping doesn’t burn.
Variations
- Add 1 cup frozen peas, green beans, or broccoli.
- Stir in 1 cup cooked rice or cooked egg noodles to make it heartier.
- To make it spicy, use pepper jack cheese.
- For a bit of Mexican flavor, sprinkle in some chicken taco seasoning, add chopped green chilies, and top with tortilla chips or corn chips like Fritos.
- Top with crushed Ritz crackers, panko breadcrumbs, sliced almonds, or crushed potato chips.
Frequently Asked Questions
Yes! Stir in 1 cup frozen peas, green beans, or mixed vegetables when you add the chicken. They’ll cook perfectly in the oven with everything else.
Absolutely! Stir in 1 cup cooked white, brown rice, or cooked egg noodles after mixing the sauce together. Then fold in the chicken, gently, so you don’t smash the rice/noodles.
If you don’t have corn flakes or are not a big fan of them, try some kettle potato chips, tortilla chips, fried onions, Ritz crackers, or panko bread crumbs. Mix them with the melted butter and top like normal.
Recipe Tips & Tricks
- If you want to add some spice, stir in some chopped green chilies and some chicken taco seasoning. Swap out the corn flakes for crushed tortilla chips.
- For some extra texture, stir in some chopped water chestnuts or diced celery. If using celery I like to add a sprinkle of celery seed.
- Swap the corn flakes for sliced almonds. Just be sure to watch closely as these can burn quickly.
- Add in poultry seasoning or use a seasoned rotisserie chicken for flavor.
- Panko can also be used instead of corn flakes, and french fried onions.
- For color stir in some mixed vegetables or even small broccoli florets.
This crunchy chicken casserole recipe is creamy and crunchy comfort food that’s budget friendly and ready in no time for busy weeknights.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Crunchy Chicken Casserole Recipe
Ingredients
- 3 cups chicken cooked, shredded (I used a rotisserie chicken)
- 10.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 1 ½ cups sharp cheddar cheese shredded
- ½ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups corn flakes cereal
- 4 tablespoons salted butter melted (1/2 stick)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
- Add cream of chicken, cream of chicken soup, and sour cream to a mixing bowl, mix until well-combined.
- Add milk, garlic powder, onion powder, salt, and pepper, and mix again until combined.
- Mix in shredded cheese.
- Spread evenly into prepared baking dish.
- Add corn flakes and melted butter to a mixing bowl, then mix until coated.
- Sprinkle corn flakes over chicken layer.
- Bake for 38 minutes or until beginning to brown and bubble.
- Remove from heat and allow to sit for 10 minutes before serving.
Notes
- If you want to add some spice, stir in some chopped green chilies and some chicken taco seasoning. Swap out the corn flakes for crushed tortilla chips.
- For some extra texture, stir in some chopped water chestnuts or diced celery. If using celery I like to add a sprinkle of celery seed.
- Swap the corn flakes for sliced almonds. Just be sure to watch closely as these can burn quickly.
- Add in poultry seasoning or use a seasoned rotisserie chicken for flavor.
- Panko can also be used instead of corn flakes, and french fried onions.
- For color stir in some mixed vegetables or even small broccoli florets.
Nutrition
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