Chicken Little Casserole
This incredibly comforting Chicken Little Casserole layers fluffy mashed potatoes, tender shredded chicken, and a rich, savory herb gravy! Topped with melted cheddar cheese, it is the ultimate, kid-friendly weeknight dinner that requires minimal prep work.
Ingredients
- 6 cups mashed potatoes homemade or store-bought
- 4 chicken breasts cooked and shredded
- 1-2 10.5 oz. cans condensed cream of chicken soup (depending on how creamy you want dish)
- 1 cup whole milk
- ½ cup sharp cheddar cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray to prevent the potatoes from sticking.
- Mix the Gravy: In a medium mixing bowl, whisk together the 1 to 2 cans of cream of chicken soup, whole milk, garlic powder, onion powder, dried rosemary, and dried thyme. Season the mixture generously with kosher salt and freshly ground black pepper.
- Layer the Base: Spread the mashed potatoes into an even, flat layer across the bottom of the greased baking dish.
- Add the Meat: Evenly scatter the cooked, shredded chicken breasts directly on top of the mashed potato layer.
- Pour the Sauce: Pour the seasoned "gravy" sauce evenly over the shredded chicken layer, ensuring all the meat is well coated.
- Top with Cheese: Evenly sprinkle the grated sharp cheddar cheese over the top of the wet gravy layer.
- Bake: Place the baking dish on the center rack of your preheated oven. Bake for 25-30 minutes, or until the edges are hot, bubbly, and the cheese is completely melted.
- Rest & Serve: Remove the casserole from the oven and let it cool on the counter for 5-10 minutes before serving. This allows the creamy sauce to thicken up perfectly!
Notes
Pro-Tip: To make this recipe even faster on a busy weeknight, pick up a hot rotisserie chicken from the deli section of your grocery store! Simply shred all the breast and thigh meat off the bone while it's still warm, and you instantly have incredibly flavorful, perfectly cooked chicken ready for your casserole layers.
Did You Make This Recipe?Let us know how it was!