Church Chicken Casserole Recipe

Name: Church Chicken Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: Nonstick spray; 8 ounces egg noodles, cooked; 1 1/2 pounds boneless, skinless chicken, breasts or thighs, cut into 1/2-inch pieces; 2 teaspoons kosher salt, divided; 3/4 teaspoon ground black pepper, divided; 3 tablespoons vegetable oil, divided; 4 tablespoons unsalted butter, divided; 8 ounces cremini or white mushrooms, sliced; 3 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup milk; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 8 ounces sour cream; 1 sleeve Ritz Crackers; 2 tablespoons butter, melted

Whether it was at a potluck picnic after church service in Macon, Mississippi, or in the basement of Blessed Sacrament after mass in San Diego, there has always been a version of church chicken casserole in my life. Usually consisting of cooked chicken, a starch, a couple of cans of soup, and a crunchy topping, I never missed the opportunity to put a scoopful on my plate.

My stepmother’s recipe, which she learned from her mom in Illinois, included a base of uncooked Minute Rice and a topping of onion soup mix that was delicious. But my all-time favorite, and the one that always comes to mind for me, is my Grandma Olga Mae’s recipe, which included egg noodles, sour cream, and crushed-up Ritz crackers.

Olga Mae would think I was just being fancy, but I tried to elevate her casserole just a bit. Instead of using sodium-heavy canned soups, my version uses a roux to make a chickeny-mushroomy cream soup base with pronounceable ingredients.

Simple Swaps for Church Chicken Casserole

I brown up some fresh chicken, but you could just as easily shred a rotisserie chicken. I also use Ritz crackers, but saltines, club crackers, or even a package of dry stuffing mix would do the trick. This casserole is the definition of stick-to-your-ribs cooking, and sometimes that’s exactly what we need.

Simple Tip!

To freeze this casserole, let it cool after baking, then store it in an airtight container. It'll keep in the freezer for up to three months.

Classic Chicken Casseroles

Church Chicken Casserole

Prep Time 10 mins

Cook Time 50 mins

Total Time 60 mins

Servings 8 servings

Yield 1 (9x13-inch) casserole

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For the casserole

Nonstick spray
8 ounces egg noodles, cooked
1 1/2 pounds boneless, skinless chicken, breasts or thighs, cut into 1/2-inch pieces
2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
3 tablespoons vegetable oil, divided
4 tablespoons unsalted butter, divided
8 ounces cremini or white mushrooms, sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
8 ounces sour cream

For the topping

1 sleeve Ritz Crackers
2 tablespoons butter, melted

Preheat the oven to 350°F.

Spray a 9x13-inch casserole dish with nonstick spray or grease with butter.
Cook the egg noodles:

Bring a pot of water to a boil. Add the egg noodles and cook 2 minutes less than the package directions (they will finish cooking in the casserole). Drain and set aside.
Meanwhile, cook the chicken:

Season the cubed chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter. When the butter melts and begins to foam, add 1 tablespoon of vegetable oil. Sauté the chicken, turning to brown all sides, until lightly golden brown and no more pink color is visible, 5 to 7 minutes. It will not be completely cooked, but will finish cooking in the casserole. Remove the chicken from the pan to a plate and set aside.

Simply Recipes / Ciara Kehoe
Cook the mushrooms:

Into the same pan, add another 1 tablespoon of butter and 1 tablespoon of oil. Add the mushrooms and sauté until they are tender and browned and most of the juices have cooked away, 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside with the chicken.

Simply Recipes / Ciara Kehoe
Make the sauce:

Add 2 tablespoons of butter and 1 tablespoon of oil to the pan. Whisk in the flour and let cook until the mixture turns light tan and smells nutty, 1 to 2 minutes. Slowly stir in the chicken broth followed by the milk. Continue whisking until it just begins to thicken. Reduce the heat to medium and stir in 1 teaspoon kosher salt, 1/4 teaspoon pepper, onion powder, and garlic powder. Simmer until the soup has thickened, about 8 more minutes.

Simply Recipes / Ciara Kehoe
Assemble and bake:

Add the cooked noodles, chicken, and mushrooms to the pan with the soup. Add the sour cream and mix until everything is combined. Taste for seasoning and add more salt and pepper, if needed.

Pour into the prepared pan. To make the topping, place the Ritz crackers in a zip-top bag and use your hands or a rolling pin to crush them into coarse breadcrumbs. Combine with the melted butter in a small bowl. Sprinkle over the top of the casserole.

Bake until the topping is browned and the casserole is bubbly, 30 to 40 minutes.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Nutrition Facts (per serving)
429	Calories
29g	Fat
22g	Carbs
22g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	429
% Daily Value*
Total Fat 29g	37%
Saturated Fat 12g	58%
Cholesterol 134mg	45%
Sodium 770mg	33%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	5%
Total Sugars 5g
Protein 22g
Vitamin C 1mg	7%
Calcium 103mg	8%
Iron 2mg	13%
Potassium 408mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.