Chicago Chicken Casserole

  • Prep Time: 45 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 8

    • About This Recipe

    “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.”

    Ingredients

  • 4boneless chicken breasts
  • 1packagechopped broccoli( cook per directions)
  • 1cancorn( drained)
  • 1cancream of mushroom soup
  • 1/4 cupmilk
  • 1/2 lbVelveeta cheese( cut in cubes)
  • 1/2 jarmushroom( more if desired)
  • 1jarpimiento
  • Ritz cracker( crumbled)
  • butter

    • Directions

  • Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
  • In a large 9×12 casserole layer cooked chicken, drained corn and broccoli.
  • Mix soup with milk, cheese, mushrooms and pimentos.
  • Heat and pour over chicken.
  • Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
  • If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
  • Bake for 1 hour or till bubbly and hot.
  • Do not fill casserole to full; this cooks over easily.

    • Reviews

  • “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!!”

  • “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!!”

  • “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.”

  • “This recipe is very easy to assemble.I boiled my dark meat chicken in water that I had added rosemary, thyme, celery, and a touch of sage to.I omitted the corn and used a California Mix of frozen veggies (carrots, cauliflower & broccoli).I thought it was very good.”

  • “I used this recipe again and didn’t add or change anything. It was delicious. My husband loves the whit meat and I prefer the dark. White meat tastes better reheated than the dark. Great recipe.sandy”

  • “This was very good however I did add some things.I added 1 tomatoe diced per another reviewer.I used fresh mushrooms, garlic and green onion slightly sauteed in butter and I don’t eat Ritz so used a dried stuffing bread crumbs for the topping.I also added 1 tsp of curry since I couldn’t imagine anything without seasonings.It was devoured by my family!I did overcook it as it was ready in 30 mins or so at 350.I cooked it for 45 mins and it got a little dried out.I will make this again for sure!No leftovers either…too bad!Thanks for posting such a great recipe!!!”

  • “This is one of the best casseroles that I have made so far! The combination of ingredients really complimented each other well. I used 2 Tbsp of butter to mix in with one tube of crushed Ritz crackers. Thanks for such a tasty recipe.”

  • “Five stars is NOT enough for this easy-to-fix and yummy casserole. I was afraid it might be bland…NOT! the leetle melty bites of velveeta just light this up! I did double the chicken (using up some frozen cooked CBs). Thank you so much for this keeper, dojemi!”

  • “Absolutely incredible! This is so comforting I think I ate until I almost burst..it has moved right to the top of my favorite casserole list! I used leftover rotisserie chicken, and I also used fresh mushrooms that I had sauteed in a little butter. I also tossed some garlic powder into the cracker crumbs. I served this with some buttered egg noodles. The colors are fantastic too. It looks festive. I did not have any problem with this boiling over…infact I wish it were just a “tad” moister (is that even a word?) but even with that I will be making this casserole for the rest of my life. THANKS for sharing it!”

  • “I used left over roasted turkey breast and thigh, tomatoes, frozen green beans and mixed veges.Left out the mushrooms, corn, pimentos, and broccoli.I usually don’t rate recipes when I make that many changes, but I am with this one because I think this is more a method then recipe.You can use any veges and leftover meat.The sauce poured over the top is what makes this tastey.I used crushed garlic melba toasts to top and served with rice.Quick, easy and delicious.”

  • “Hope you don’t have to live in Chicago to eat this..I don’t but this made a fantastic casserole..easy-peasy with the chicken I roasted the day before.. & it’s full of flavor without being heavy…this has gone unreview till now–hope others give it a go–they won’t be disappointed…”

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