Easy Chicken Casserole (without the Soup)

Pallet and Pantry
by Pallet and Pantry
8 servings
1 hr 20 min

Whenever I think about comfort food. Several casseroles that my mom used to make when I was a kid always come to mind.

Corn Beef Casserole. Tuna Casserole. And of course, my all-time FAVORITE casserole…Tator Tot hotdish.

Yes indeed. I loved those stick to your ribs-warm up your belly casseroles so much that when I started to raise a family I continued on the tradition of comfort food 101-with a whole arsenal of cream casseroles of my own.

Including this EVER so yummy Creamy Chicken Casserole I found WAYYYY back when in a local church cookbook.

This casserole had everything needed to be the perfect comfort food.

Easy Chicken Casserole (without the Soup)
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
Show Nutrition Info
Hide Nutrition Info
For the Creamy Sauce (in replacement of condensed soup)
  • 1/4 cup butter unsalted
  • 1/2 cup flour
  • 2 cups chicken stock broth low sodium
  • 1 cup half and half
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground black pepper
For Casserole
  • 3 cups shredded chicken (fully cooked)
  • 1/2 cup dry elbow macaroni about 1 1/2 cups cooked
  • 10 oz bag frozen mixed vegetables
  • 8 oz can water chestnuts drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 teaspoon dried parsley
For Topping
  • 1/2 cup Corn Flakes crushed
  • 1 Tablespoon melted butter
To Make Creamy Sauce
Melt butter in a small saucepan on medium heat. Add in the flour. Stir or whisk constantly. Cook for about 30 seconds. Remove from the heat. . Pour in the chicken broth and whisk until there are no lumps. Return the saucepan to the stove and lower the heat. Allow to simmer for 2-3 minutes, or until mixture begins to thicken. Add in half and half, milk, thyme, garlic powder, and pepper. Allow the sauce to simmer for 3 minutes more. Remove from the heat and allow the sauce to cool slightly. **Sauce will thicken more as it begins to cool.
To Make Casserole
Cook the elbow macaroni according to package instructions. Drain. Preheat the oven to 350. Grease a 9x13 baking dish with butter or cooking spray. Add the shredded chicken to the bottom of the baking dish. Then top with pasta, mixed vegetables, water chestnuts, and seasonings. Place spoonfuls of the sour cream over the top. Pour the creamy sauce over the top. Stir until everything is combined. Sprinkle with cheddar cheese. Combine Cornflakes with butter in a small bowl. Sprinkle the cornflake mixture over the top of the casserole. Bake in the oven for 1 hour or until casserole is heated through and golden brown.
  • ****See the nutritional information on my website post!
Pallet and Pantry
Want more details about this and other recipes? Check out more here!
  • Kathy Huston-Maki Kathy Huston-Maki on Sep 06, 2021

    Can you leave out sour cream?

    • See 4 previous
    • Barbara Barbara on Jan 18, 2024

      Wayne is just being a wiseaker… he’s just a man and can’t help himself…😂😂

  • Barbara Barbara on Sep 06, 2021


    Yes, I will try this recipe but am wondering what will happen if I cut the recipe in half. Will it still be just as good? And should I omit the sour cream as it would only be 1/4 cup or would you put it in.

    Thank You in advance for your answer.

    p.s. It does sound yummy.

    • See 3 previous
    • Millie Millie on Dec 01, 2022

      You could use the 2 Tablespoons of sour cream which would be 1/2 of the amount called for.