Today I’m sharing a very special recipe with you all that contains many wonderful memories for me; Creamy Scalloped Chicken Casserole. If you follow me on Instagram, you may remember that a couple of months back I made a trip to Oklahoma to attend my Granny M’s funeral.
This sweet lady was my biological Granny’s (the one I talk about so much here) best friend and though she wasn’t actually related to me, our family grew up so close that I never knew she wasn’t my Granny until much later in life.
This Creamy Scalloped Chicken Casserole was my Granny M’s recipe and one that she was well known for.
I have taken it and changed it up slightly from the original recipe and wanted to share it with you all today. Every church potluck we had, every time Granny M was called upon to take a meal to a sick friend or a new mother, anytime we visited for dinner, she usually served her classic Creamy Scalloped Chicken Casserole.
I looked forward to this at every church potluck and always got seconds! Granny M was a wonderful cook and known for her many delicious Southern dishes and baked treats.
Today I honor her memory by sharing one of my very favorite recipes by her. I hope you will enjoy this casserole as much as my family does!
1 family-sized can of Healthy Cream of Chicken Soup
4 oz softened cream cheese
2 cups shredded white cheddar cheese
1/4 stick melted butter
1/2 cup chicken broth
1 1/2 cups milk
7 oz penne pasta (measure out 7 oz of uncooked pasta, boil it al dente according to package directions, drain the water, then add the cooked pasta to the mixing bowl)
1/2 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp onion powder
1 tsp dry Ranch seasoning
Preheat oven to 350F.
Once you have all of the above ingredients in a large mixing bowl, stir it until the seasonings and cheeses are well combined with the other ingredients. Hard boil 2 eggs and peel them under cool water immediately.
Chop the eggs into fine pieces, then add them to the ingredients in your mixing bowl. Once the eggs are added, boil one boneless skinless chicken breast and then shred the meat and add it to the other ingredients. You can also use 2 cups of cooked, shredded rotisserie chicken.
Stir the boiled egg and shredded chicken into the ingredients in the large mixing bowl until well combined.
Spray a 9×13 baking dish with nonstick cooking spray and pour the Creamy Scalloped Chicken Casserole into the baking dish.
Use a spoon or spatula to spread the casserole out in the dish until it is evenly disbursed in the casserole pan.
Evenly sprinkle 1 1/2 cups of Italian Panko Breadcrumbs over the top of the casserole, then melt 1/4 stick of butter (that’s REAL butter! Don’t be using any of that fake, plastic stuff!) and pour it evenly over the breadcrumb topping.
Place the Creamy Scalloped Chicken Casserole in a preheated oven and bake at 350F for 15-20 minutes or until the breadcrumbs are browned and crispy and the casserole is bubbling.
You want the cheese in the casserole to melt and get all gooey and delicious!
Carefully remove the chicken casserole from the oven and serve with a large green salad, and some garden veggies such as freshly sliced tomatoes, cucumbers, and fried squash or okra.
If you have homemade pickles or pickled green tomatoes, they pair wonderfully with this Southern-style comfort food casserole!
I hope you all enjoy this recipe for Creamy Scalloped Chicken Casserole as much as my family has for so many years!
May you have a happy and wonderful rest of your week and month!
Creamy Scalloped Chicken Casserole
A creamy, comforting, dish made with chicken, boiled, egg, cheese, and pasta.
- 1 boneless skinless chicken breast cooked and shredded
- 2 hard boiled eggs chopped fine
- 1 family size can Healthy Cream of Chicken Soup
- 4 oz cream cheese softened
- 2 cups white cheddar cheese shredded
- 7 oz uncooked Penne Pasta or any pasta
- 1/2 stick butter divided
- 1/2 cup chicken broth
- 1 1/2 cups milk
- 1 1/2 cups Italian Panko Bread Crumbs
- 1/2 tsp ground black pepper
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1 tsp dry Ranch seasoning
Preheat oven to 350F.
Boil the chicken until cooked through and tender (about 15 minutes) then shred. Or use shredded, cooked rotisserie chicken. Place the chicken in a large mixing bowl.
Boil the eggs until hard-boiled (about 10 minutes) peel immediately under cold water, chop finely, and place in a large mixing bowl with the chicken.
Boil the pasta according to package directions, about 11 minutes or until al dente, drain the water, and pour into the large mixing bowl with the chicken and egg.
Add in the Healthy Cream of Chicken Soup, softened cream cheese, shredded white cheddar cheese, chicken broth, milk, ground black pepper, onion powder, dry Ranch seasoning, and garlic salt.
Cut the 1/2 stick of butter in half and melt half of it until liquid.
Pour the melted butter into the large mixing bowl and stir the ingredients in the mixing bowl until well combined.
Spray a 9x13 casserole dish with nonstick cooking spray and pour the ingredients into the casserole dish, spreading it out with a spoon until even.
Melt the remaining 1/4 stick of butter. Sprinkle the bread crumbs evenly over the top of the casserole, then drizzle the melted butter evenly on top of the bread crumbs.
Place the casserole dish into the preheated oven and bake for 15 minutes or until the topping is golden brown and the casserole is bubbling.
Remove carefully from the oven and enjoy!
Crushed Ritz crackers can be used as a topping in place of the Italian bread crumbs, or plain, Panko bread crumbs can be used.