This recipe has come to you on the blog because it’s been requested recently. I shared a picture on my Facebook and Instagram accounts, and several of y’all reached out or commented to ask for the details.
I recently made this for my boyfriend, and he said – and I quote – “hey, this is bangin’!” So, in the words of Jake, here’s my bangin’ – and oh-so-easy – chicken casserole recipe.
Chicken casserole is sort of like meatloaf – it’s a little different for everyone, and you typically like the kind your momma made you when you were growing up. (I actually think that chicken casserole is maybe a regional/southeastern thing, since I didn’t have it growing up for the first half of my life in Ohio.) Despite this, I’ve had very good response to this dish, so I hope you will enjoy it! It’s perfect for a day when you’re wanting some good old-fashioned comfort food!
Here’s what you’ll need:
- 1-2 frozen chicken breasts
- 1 box of chicken flavored stuffing
- 1 can of cream of chicken soup
- 1 packet of mashed potatoes
First, put your frozen chicken in the crockpot. It can be on high for 4 hours or low for 7-8 hours. PRO TIP: You don’t need to add any water/broth to your chicken; because it’s frozen, it’ll thaw and create the moisture you need while it slow cooks.
When your chicken is done cooking, it should fall apart with minimal effort from a fork. At this point, pull the chicken out and shred with a fork (or two if you prefer the dueling fork scenario).
Preheat your oven to 325F.
Using the instructions on the packages, make your stuffing and your mashed potatoes. Once both are done, you’re going to spray an 8×8-inch glass pan with non-stick spray. (If you don’t have an 8×8 at the ready, any somewhat-similarly sized casserole dish should do.) Then layer in your mashed potatoes. You’ll likely want to use a rubber spatula to smooth them out, as you’ll need them to fill the entire bottom of the glass pan.
Next, open up your can of condensed cream of chicken soup. Do NOT add water and do NOT heat. As gross as it’s going to look, spread this thick mixture – right out of the can – on top of your mashed potatoes. Spread as evenly as possible. Then, create a layer of shredded chicken.
Your final layer is going to be your stuffing. I like to make sure really fluffy, pretty pieces are on top of mine for the sake of presentation. Y’all know I like to set a pretty table!
Once the layering is finished, place it in your oven for about 25 minutes. While that’s cooking, I like to make a vegetable as a side – particularly bacon green beans or glazed carrots – but any vegetable of your choice will do!
When your 25-ish minutes are done, serve & enjoy!
If you make the recipe, comment below to let me know how it goes. Would love to hear from your kitchen!
Kate with a Twang 