A warm, comforting baked casserole is the ultimate definition of homestyle cooking. It's the kind of dish you want to make on a chilly evening or when you need a hearty, no-fuss meal to feed the family. This Homestyle Baked Chicken Casserole is a personal favorite because it takes simple, everyday ingredients and turns them into something truly special.

The beauty of a casserole is its simplicity. You can use leftover chicken, frozen vegetables, and pantry staples to create a meal that's rich in flavor and light on effort. This particular recipe is built on a creamy, savory base, filled with tender chicken and bright vegetables, and topped with a buttery, crispy crust. It's the kind of meal that brings everyone to the table, and it's guaranteed to earn a spot in your weekly dinner rotation.

So, let's get into the kitchen and create a little bit of that comfort food magic.

Homestyle Baked Chicken Casserole

This recipe is designed to be easily adaptable based on what you have on hand.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 30-35 minutes

Ingredients:

  • Chicken:

    • 2-3 cups cooked chicken, shredded or cubed (leftover rotisserie chicken works perfectly)

  • Vegetables:

    • 1 tablespoon olive oil or butter

    • 1 medium yellow onion, chopped

    • 2 carrots, diced

    • 2 celery stalks, diced

    • 1 cup frozen peas

  • Creamy Sauce:

    • 4 tablespoons unsalted butter

    • ⅓ cup all-purpose flour

    • 2 cups chicken broth

    • 1 cup milk (whole milk or 2% for creamier sauce)

    • 1 teaspoon dried thyme

    • ½ teaspoon black pepper

    • ½ teaspoon salt

    • 1 cup shredded sharp cheddar cheese (or cheese of your choice)

  • Topping:

    • 1 ½ cups crumbled butter crackers (like Ritz or Club crackers)

    • 3 tablespoons melted unsalted butter

Instructions:

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. Sauté the Vegetables: Heat the olive oil or butter in a large skillet or pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.

  3. Make the Creamy Sauce:

    • In the same skillet, melt the 4 tablespoons of butter over medium heat.

    • Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will cook out the raw flour taste.

    • Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps.

    • Bring the mixture to a simmer, whisking until the sauce thickens and becomes smooth.

    • Reduce the heat to low and stir in the dried thyme, salt, and pepper.

    • Remove the skillet from the heat and stir in the shredded cheese until it's completely melted and the sauce is smooth.

  4. Combine the Casserole:

    • Add the cooked chicken and frozen peas to the sauce in the skillet. Stir everything together until the chicken and vegetables are evenly coated.

    • Pour the entire mixture into the prepared 9x13-inch baking dish and spread it into an even layer.

  5. Prepare the Topping: In a small bowl, combine the crumbled crackers and the 3 tablespoons of melted butter. Mix with a fork until the crumbs are evenly coated.

  6. Bake: Sprinkle the buttery cracker topping evenly over the chicken and vegetable mixture. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.

  7. Rest and Serve: Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows the filling to set and makes it easier to serve. Garnish with fresh parsley if desired.

Tips & Variations:

  • Make it Ahead: You can prepare the filling and the topping up to a day in advance. Store them in separate airtight containers in the refrigerator. When ready to bake, assemble the casserole, add the topping, and bake as directed. You may need to add a few extra minutes to the baking time if the filling is cold.

  • Leftover Chicken: This is a perfect recipe to use up leftover roast chicken or rotisserie chicken.

  • Vegetable Swaps: Feel free to substitute the vegetables. Sautéed mushrooms, corn, or diced potatoes would also be delicious.

  • Different Toppings: Don't have crackers? You can use breadcrumbs mixed with melted butter, crushed potato chips, or even a simple layer of more shredded cheese.

  • Add Pasta or Rice: For a heartier meal, you can stir in 2 cups of cooked egg noodles, white rice, or quinoa with the chicken and vegetables before baking.