Chicken Au Gratin Casserole Recipe

This chicken au gratin casserole from Catherine’s Plates is perfect for those busy weeknights when you don’t have enough time to make dinner. Just dump all the ingredients into the casserole dish, top it with crushed Ritz crackers and shredded cheese, and bake. It’s quick and easy, and you can also make this ahead of time.

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I love how I can make this with what I have in the kitchen. It always turns out perfectly baked and delicious and my family would always request this every week. Try this today and see for yourself!

Ingredients:

• 4 cups rotisserie chicken, chopped
• 12 – 16 oz package of frozen vegetables
• 2 (10.5 oz) cans of cream of soup (celery, mushroom, or chicken)
• 1/2 cup of milk
• 8 oz sour cream
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1 sleeve of Ritz crackers, crushed
• 4 tbsp melted butter
• 1 cup shredded cheddar cheese
• sliced green onions, for garnish

Directions:

Step 1

Preheat your oven to 350 degrees F and grease your casserole dish with a nonstick cooking spray. Set it aside. Chop your rotisserie chicken into bite-size pieces, transfer it to the prepared casserole dish, then layer the frozen vegetables (of your choice) on top of the chicken. Set aside. Next, add two cans of cream of soup (of your choice) in a large mixing bowl along with 1/2 cup of milk, 8 oz of sour cream, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp smoked paprika. Whisk everything together to combine.

Step 2

Pour it over the vegetables, spreading it nicely and evenly. Crush one sleeve of Ritz crackers and add 4 tbsp melted butter, then sprinkle it over the top of the casserole together with 1 cup shredded cheddar cheese. Place it in the preheated oven and bake for 40 minutes until all the cheese melts. Serve and enjoy!

Chicken Au Gratin Casserole Recipe