Chicago Chicken Casserole

Total Time
1hr 45mins
Prep
45 mins
Cook
1 hr

This is a terrific recipe to make when you have left over chicken. Saves a step, cuts down on the prep time and uses up that chicken.

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Ingredients

Nutrition

Directions

  1. Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
  2. In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
  3. Mix soup with milk, cheese, mushrooms and pimentos.
  4. Heat and pour over chicken.
  5. Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
  6. If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
  7. Bake for 1 hour or till bubbly and hot.
  8. Do not fill casserole to full; this cooks over easily.
Most Helpful

5 5

I added about 2 cups of cooked macaroni to this along with another can of soup and some extra milk. I kept the Velveeta the same because my husband isn't a big fan of it. I stirred everything together then cooked in a 13 x 9 for 35-40 minutes. It was delicious! Very creamy and we enjoyed the corn/broccoli combo. I will make the recipe as written another time when my husband isn't requesting a "noodle casserole". Thanks for the recipe!!

5 5

This is delicious! Only changes I made were to use fresh mushrooms that I needed to use up, and a bit of diced bell peppers. This is a new favorite!!

5 5

This was wonderful. I didn't have any regular corn in the pantry. I did have creamed corn instead and used it. Very delicious. The first word my bf said was YUM after the first bite.