Creamy Scalloped Chicken Casserole

“Granny’s kitchen is seasoned with love.”

                                                         (Unknown)

 

Hello my friends and Happy Wednesday! 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’s 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!

 

 

The Basics:

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.

 

Instructions:

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 ya’ll! Don’t be using any of that fake, plastic stuff! :P) 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!

-Amy

 

 

 

 

 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party