This delicious dish has a long history in my neighborhood, thanks to my neighbor Dorothy. In 1978, she brought this amazing chicken casserole to our potluck, and everyone loved it. I was so impressed that I spent two years begging her to share the recipe. When she finally did, my family and I have made it countless times. It’s rich, creamy, and full of flavor—a true comfort food!
Why Make This Recipe
There are many reasons to make this chicken casserole. First, it’s easy to prepare, making it perfect for weeknight dinners or special occasions. Second, it’s packed with tender chicken and savory mushrooms, providing a satisfying meal that everyone at the table will enjoy. Finally, it brings back cherished memories and creates new ones around the dinner table.
How to Make Chicken Casserole
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 (8-ounce) packages sliced mushrooms
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 tablespoons olive oil or neutral cooking oil (optional)
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a deep ceramic casserole dish.
- Pat the chicken dry and season it with salt and pepper.
- (Optional) In a skillet, heat the olive oil and sear the chicken skin-side down for 4-5 minutes until golden brown. Then sear the other side for 2-3 minutes. Transfer the chicken to the casserole dish skin-side up.
- Distribute the sliced mushrooms around the chicken.
- In a bowl, mix the diced tomatoes and cream of mushroom soup. Pour this mixture over the chicken and mushrooms.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, spoon the sauce over the chicken, and bake uncovered for another 25-35 minutes until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
- (Optional) Broil for 2-3 minutes for browning.
- Let the casserole rest for 5-10 minutes before serving.
How to Serve Chicken Casserole
Serve this chicken casserole hot from the oven. It pairs well with rice, mashed potatoes, or a simple green salad. Don’t forget to ladle some of the creamy sauce over everything!
How to Store Chicken Casserole
To store leftover chicken casserole, let it cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.
Tips to Make Chicken Casserole
- For extra flavor, consider adding your favorite herbs or spices.
- If you like a bit of crunch, top the casserole with breadcrumbs before the final baking step.
- Always check the chicken’s internal temperature to ensure it’s cooked properly.
Variation
You can customize this recipe by adding vegetables like spinach or bell peppers. Alternatively, consider using boneless chicken for a quicker cooking time.
FAQs
1. Can I use boneless chicken instead of bone-in?
Yes, boneless chicken will cook faster, so adjust the baking time accordingly.
2. What should I serve with this casserole?
This casserole goes great with rice, potatoes, or a light salad.
3. Is it okay to make this ahead of time?
Absolutely! You can prepare it a day ahead, store it in the refrigerator, and bake it when you’re ready to serve.
