Creamy Chicken Casserole

This Creamy Chicken Casserole Recipe with bacon, mushrooms, and cheese is a really, really great idea! Chicken in a cream of chicken soup sauce. The chicken becomes so tender and melts in your mouth. Serve casserole with a side of creamy mashed potatoes!

Though chicken is wonderful baked or with pasta, casseroles are always a hit with the family.

Chicken breast casserole in a baking dish.

PIN this recipe HERE! Follow Valentina’s Corner on Pinterest for more inspiration.

Oven Baked Creamy Chicken Casserole-

Amazing oven baked chicken casserole recipe! The chicken is marinated, then breaded and sauteed giving the chicken a crispy finish. The chicken is then baked in a creamy chicken sauce. Sauteed mushrooms and bacon top the casserole dish and then the entire casserole is loaded with grated cheese.

This chicken casserole recipe is absolutely amazing. Once baked, the chicken is so tender and flavorful and the sauce adds so much flavor to the dish.

Chicken casserole on a plate with mashed potatoes.

What can I serve with the Chicken Breast Casserole with?

  • Our favorite side for this easy casserole would have to be mashed potatoes. The casserole has the cream of chicken sauce that is served as gravy over the mashed potatoes. It’s amazing!
  • If you don’t like mashed potatoes, rice or pasta of choice may also be used. Pour the sauce from the chicken over the pasta or rice as gravy – so good!

NOTE: If you have picky eaters, you can skip the mushrooms or leave it on half of the casserole. My kids are not fans of mushrooms (no idea how they aren’t) so, I just load one side of the casserole with extra mushrooms for the Mr. and I, leaving the other half without mushrooms. (No complaints here).

Can I substitute the toppings?

The bacon and mushrooms and NOT a must for this recipe. If we make this on a weekday, I rarely add the bacon. We usually do bacon and mushrooms for special occasions. Just add extra cheese if you’re a cheese lover.

Step-by-step picture how to make chicken casserole.

Chicken Casserole for Parties-

This easy creamy chicken casserole dish is always a huge hit at our large family gatherings. We have this casserole at most of our family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.

What size Do I cut the Chicken?

The chicken breast can be cut into 1″-2″ pieces. The chicken may also be cut into thin tenderloins or precut tenderloins may be purchased (chicken tenders).

Chicken with mushrooms and bacon in a spoon.

Can I freeze Chicken Casserole?

  • Yes, this is a perfect casserole dish to freeze. Prepare per instructions. Cover dish well and freeze.
  • Remove casserole dish from freezer and thaw before baking.

Can I make a smaller portion?

If this portion is too large for your family, just make 2 smaller casserole dishes instead of one large. Freeze one and bake the other. You’ll have a second casserole dish for a lazy evening when you don’t feel like cooking. You’re welcome;).

Creamy Chicken Casserole in a Dish.

This casserole dish is a great dish to use for this Creamy Chicken Casserole!

TRY THESE OTHER CASSEROLES:

Creamy chicken casserole recipe.
Print Recipe
5 from 9 votes

Creamy Chicken Casserole

Easy Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese in a cream of chicken soup sauce. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: creamy chicken casserole
Servings: 8 servings
Calories: 419kcal
Author: Valentina's Corner

Ingredients

chicken & marinade-

Cream Mixture-

  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp table salt
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper

Toppings-

  • 8 oz bacon, 1/2 pack, cooked
  • 6 oz mushrooms, sliced and sauteed
  • 6 oz shredded cheese, four cheese or mozzarella
  • oil for frying

Instructions

  • Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
  • Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
  • Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
  • Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  • Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  • While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
  • Once chicken cooks, transfer onto a plate lined with paper towel. 
  • Cover the bottom of a 9"x13" dish with some of the cream.
  • Add the chicken pieces to the casserole dish. 
  • Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  • Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
  • Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere. 
Nutrition Facts
Creamy Chicken Casserole
Amount Per Serving
Calories 419 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 118mg39%
Sodium 1423mg62%
Potassium 472mg13%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 1340IU27%
Vitamin C 1mg1%
Calcium 189mg19%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to our Family's Newsletter!

Valentina's Corner

Show 149 Comments
  • Anne 10/02/2018, 11:45 am Link Reply

    Instead of mushrooms and bacon use cream of mushroom soup it makes delicious gravy on chicken and pork . Brown meat and. Add mushroom soup ( Campbell’s) Enjoy !
    Anne

    • Valentina's Corner 10/02/2018, 1:32 pm Link Reply

      Thanks, Anne!

  • Sherri 09/25/2018, 3:13 am Link Reply

    This looks delicious!! I am trying to cut down on carbs as much as I can. I think when I make this I will put it over zoodles or spaghetti squash.
    I think it’s great you answer each post. Really shows you care.

    • Valentina's Corner 09/25/2018, 2:26 pm Link Reply

      Oh I love the idea of putting this chicken over zucchini zoodles. That sounds wonderful! Thanks for visiting our online home, Sherri.

  • Sandy 09/18/2018, 3:37 pm Link Reply

    Is the Cream of Chicken soup condensed soup or re-constituted?

    • Valentina's Corner 09/18/2018, 7:47 pm Link Reply

      Hello, Sandy. We use condensed canned soup for this recipe. Thank you and enjoy. 🙂

  • Pat 09/18/2018, 6:21 am Link Reply

    Made this last Sunday for family dinner. Everyone loved it! I served over egg noodles with a side of broccoli. Most people put the broccoli on top and mixed in the casserole which was excellent. Next time I will just add broccoli right in when I bake it.

    • Valentina's Corner 09/18/2018, 11:39 am Link Reply

      Egg noodles and broccoli sound wonderful, Pat! Thanks for sharing and the wonderful feedback.

  • Dee 09/18/2018, 2:44 am Link Reply

    Hi, I’m new to cooking and have a question, could I use whole chicken breasts instead of cutting them up, skip the frying and just add the whole chicken breasts and bake it that way?

    • Valentina's Corner 09/18/2018, 11:41 am Link Reply

      Dee, I don’t see why not, you make need to season the sauce more since you won’t be breading the breasts. You could even add the mushrooms whole and add some green beans. If you make it, please let me know how it turned out.

  • Pat 09/16/2018, 10:55 am Link Reply

    So what happens to the marinade? It doesn’t say to discard. It doesn’t say to add stuff to it for the sauce. What happens to it?

    • Valentina's Corner 09/17/2018, 9:59 am Link Reply

      The marinade is discarded. I updated the recipe card, thank you.

  • Janet Wilkinson 09/03/2018, 5:50 am Link Reply

    That was just delicious, thank you! I made it exactly as printed except for cutting the paprika in half as I only had smoked paprika on hand and the casserole was a huge hit with my husband. I will definitely make this again.

    • Valentina's Corner 09/03/2018, 2:18 pm Link Reply

      Janet,
      Thank you for giving the recipe a try. So glad you enjoyed it. Double the point when the hubby approves, right? 🙂 🙂

  • Carol 08/22/2018, 7:31 pm Link Reply

    Why does everyone take the easy way out and use soup??? So easy to make sause from scratch!
    Soup is full of chemicals and preservatives.

    • Valentina's Corner 08/22/2018, 10:02 pm Link Reply

      Hi, Carol. You are right, a homemade soup would be a wonderful substitute in this recipe. 🙂 Thanks for visiting.

    • Jillian 01/06/2019, 3:05 pm Link Reply

      Do you have a good base cream soup recipe carol?

  • Brenda 08/13/2018, 6:33 pm Link Reply

    I have company coming tomorrow for lunch/ “dinner” and I’m going to use this recipe. I was looking for something I could make in advance tonight and this seems to be a perfect solution that will be delicious for my guests. I may even add buttered spinach as an additional side – (hoping for left overs! HA)

    • Valentina's Corner 08/13/2018, 10:15 pm Link Reply

      I hope you and your company will love the recipe as much as we do! 🙂 Have a wonderful time together.

      • Brenda 08/15/2018, 5:00 pm Link

        It was a big hit! No leftovers! LOL! Two adult guests requested recipe!

      • Valentina's Corner 08/16/2018, 8:35 am Link

        That’s wonderful, Brenda. 🙂 That makes me so happy. Have a blessed day.

  • Alicia B. 08/09/2018, 10:12 pm Link Reply

    This looks so delish I almost licked my phone! Can’t wait to try.

    • Valentina's Corner 08/10/2018, 7:37 pm Link Reply

      Thanks, Alicia. I love it! I often wish I had that gift of just reaching through the phone and indulging in what looked oh so amazing;).
      I hope you try the dish and love it as much as we do! 🙂

  • Sherrie 07/27/2018, 2:04 pm Link Reply

    Can’t wait to try! You mention making ahead. I’d like to make the night before or day of and refrigerate. Guess bake time will be the same. Also if you add pasta, guessing it would be uncooked? About how much? Thanks!!

    • admin 07/28/2018, 10:06 am Link Reply

      Hi, Sherrie. Bake temperature will remain the same. You’ll need to add about 10 more minutes to the bake time since it will be cold and will take longer to heat up. I’ve never added pasta so cannot be sure and don’t want to steer you in the wrong direction. Enjoy!

  • Lisa 07/18/2018, 7:49 pm Link Reply

    I was ok. I thought I was easy to make but messy. I didn’t find it worth the time and messy.

    • admin 07/19/2018, 10:32 am Link Reply

      Thanks so much for the feedback, Lisa, have a lovely day. 🙂 🙂

  • Alex Brotze 07/15/2018, 7:50 pm Link Reply

    Very good but I did tweak it a little. I used peanut oil instead and I cooked the mushrooms with the bacon in an iron skillet and I used the oil from the bacon added peanut oil to cook the chicken and it worked like a charm.

    • admin 07/17/2018, 3:25 pm Link Reply

      Mmmm. I love the idea of peanut oil and cast iron skillets make everything better 🙂

  • Donna King 07/11/2018, 1:26 am Link Reply

    This looks amazing and i will definitely be making it for our family. It reminds me of the Alice Springs Chicken dish at Outback restaurant.

    • admin 07/11/2018, 11:25 pm Link Reply

      It kind of does, Donna, good eye. 🙂
      P.S. I actually have Alice Springs Chicken Copykat on my blog. It’s phenomenal. Recipe HERE.

  • Phyllis Tomchuk 07/01/2018, 1:02 am Link Reply

    I never thought that eggs milk and salt could be a marinate for Chicken. And where does all the sodium come from? In the canned chicken soup. Guess you could use the reduced sodium type, right. The recipe sounds delish. I will try it out on company that is coming this summer. For those cutting down on salt intake would be a good idea to reduce it in this recipe. I dont cook with salt, Drs. orders. Thanks for sharing………

    • admin 07/03/2018, 7:40 pm Link Reply

      Thanks so much for visiting, Phyllis. Must be tough to cook without salt, I need to learn your ways :).

      • Brenda 08/13/2018, 6:27 pm Link

        However, for those of us who are in need of salt intake, this recipe would not be enough. So we have to get it other ways as to not compromise the outcome. We all adjust our intakes in accordance to our individual needs. My girlfriend makes her own recipe ingredients to accommodate her needs. I wonder if Campbell’s would consider a no salt addition to their creamed soups? Perhaps send them an email with inquiry.

    • Brenda 08/13/2018, 11:35 pm Link Reply

      I just remembered that using curry powder in your recipes takes away the taste/desire for salt. Perhaps try.

  • Erica 06/30/2018, 10:35 pm Link Reply

    Oh no I forgot the sour cream! Is it necessary or should I go get some? ?

    • admin 06/30/2018, 11:13 pm Link Reply

      You can just leave it out, it won’t be that huge of a difference. If you have heavy whipping cream, milk or half and half, you can add 3 tablespoons of one of them. Enjoy, Erica! 🙂

    • MEW 01/04/2019, 4:46 pm Link Reply

      Non-fat, plain greek yogurt is a great substitute for sour cream in recipes, and, since it has a stronger flavor, you can use less of it.

  • Jen 06/28/2018, 1:09 am Link Reply

    Hi,
    This looks amazing! Do you think I could marinate the chicken the same way, coat it with the flour mixture, and then bake it instead of frying it? I really don’t like the hassle of frying things…

    • admin 06/28/2018, 10:51 am Link Reply

      You could definitely just bake it. No need to coat it with the flour at all since the flour coating is for frying. The baking time will just be a little longer since the chicken is completely raw, however, without testing I’m not sure how much longer. Let me know if you try it. 🙂 Please let me know how you liked it.

  • Frances Wilson 06/24/2018, 6:30 pm Link Reply

    I forgot to do it but I had thought about adding a small can of Chili green peppers.Next time. I also love onions too. All in all it was yummy.

    • admin 06/25/2018, 6:05 pm Link Reply

      I love where you’re going with the chili green peppers, Frances. That sounds wonderful. 🙂 Thanks for visiting.

  • Natasha 06/20/2018, 10:27 am Link Reply

    This recipe is absolutely amazing! We make this chicken casserole almost weekly! We love to use the creamy sauce as a gravy for our mashed potatoes. The chicken is so soft and the bacon and mushroom bring so much flavor! Thanks so much! ? LOVE THIS BLOG.

    • admin 06/20/2018, 11:05 am Link Reply

      Thanks so much, Natasha. I love this recipe too. It’s one of our favorites. Ha, we use the extra sauce as gravy as well. It’s like the cherry on top:). Thanks so much for visiting our online home.

  • LYNDA L MONTGOMERY 06/20/2018, 7:12 am Link Reply

    you don’t print comments from people who didn’t like it and that’s BS

    woman up and take criticism when it is due

    • admin 06/20/2018, 10:21 am Link Reply

      Hi Lynda!
      My blog is my online home and your comment was the first and only one I had ever not posted. Our blog is family oriented and all comments are welcome to build, encourage and inspire.
      Our online home is the same as our regular home, I will protect it. Your comment was not loving at all and I did not feel the need to post it.
      I’m SO SO SO sorry from the bottom of my heart that this recipe didn’t work for you. It’s an expensive recipe. Please feel free to e-mail me your mailing address and I will reimburse you for the products. That is the amount of confidence I have in the recipe. ?
      Thanks so much for trying out of blog, I’m sorry it didn’t work out for you. Many blessings to you, Lynda. ?

    • Judy Guntharp 06/22/2018, 8:08 pm Link Reply

      If you do not like this recipe, just do not fix it again. No one, especially me likes criticism.

      • admin 06/22/2018, 10:48 pm Link

        You’re so nice. I actually really don’t mind constructive criticism, but with love. 🙂 Thanks for support ;)!!

      • Jenna 06/27/2018, 5:34 pm Link

        I agree. This is not necessary. The recipe looks wonderful and I am eager to try it.

      • admin 06/27/2018, 5:44 pm Link

        You’re so sweet, Jenna. Thank you, kindly.
        You’re going to love the recipe, it’s a keeper. <3

      • Kathy 07/30/2018, 2:10 pm Link

        That’s absolutely right. I’m going to be making this recipe tomorrow. It looks delicious.

      • admin 07/30/2018, 3:30 pm Link

        I hope you LOVE it. 🙂 Enjoy, Kathy.

Leave a Reply

Your email address will not be published. Required fields are marked *