Mississippi Chicken Casserole Recipe
Why you’ll love this recipe:
- This Mississippi Chicken Casserole Recipe is great for serving multiple people at once.
- It’s an easy recipe and a family favorite, ideal for busy nights and picky eaters.
- Huge serving size with 30g of protein.
- Everything is homemade!
- It’s an easy recipe and a family favorite, ideal for busy nights and picky eaters.
- Huge serving size with 30g of protein.
- Everything is homemade!
This Mississippi chicken casserole recipe is one my favorite dinners. It’s an easy meal, gets rave reviews by my whole family, and is made with simple ingredients. Everything is homemade but still easy to throw together on busy weeknights. It’s made with frozen veggies, egg noodles, a creamy sauce, tangy peppers and homemade dry ranch dressing mix you’ll want to mix with everything.
Homemade for the win.
One thing I love about the Mississippi chicken casserole recipe is that everything is made from scratch. Homemade is a great way to control exactly what goes in your food. With a few minutes of prep time, you will be a believer after trying this!
Homemade cream of chicken soup is so simple you’ll be shocked. Chicken broth, milk, flour and a few simple seasonings…that’s it! And with 6 basic ingredients you likely have on hand, behold a homemade ranch mix better tasting (and cheaper) than grocery store bought. Save the extra seasoning for next time or add to cottage cheese, Greek yogurt or your favorite dressing for a flavor boost.
STay in the know!
NEVER MISS A RECIPE
Sign up for free and be the first to get notified about updates.I highly recommend trying these homemade versions, but if store bought is better for you, that totally works too! If you opt for store-bought ranch seasoning, use only 2 Tbsp. as opposed to 3 Tbsp. the homemade version calls for.
Can you make this ahead of time?
Yes and no. If you want to make the Mississippi chicken casserole recipe ahead of time, I suggest prepping everything but do not combine with the noodles. Cook the chicken, make the sauce and mix everything together but do not add the uncooked noodles until ready to bake. The noodles will get soggy if mixed and not cooked immediately.
Can I switch up ingredients to my liking?
If you know me by now, you know the answer is going to be, YES! For the Mississippi chicken casserole recipe you can use rotisserie chicken, chicken thighs, ground beef or ground turkey. I’ve only tested this with egg noodles, which I think work the best with casseroles. Feel free to omit the noodles for a low carb version. Use any blend of frozen veggies or omit completely. Be sure to defrost veggies first to avoid a watery casserole. For things like milk, yogurt and cheese, substitute with any fat percentage you prefer. I used Fage non-fat Greek yogurt but full-fat or sour cream will yield a creamy casserole. Note, any substitutions will change the nutritional information.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Mississippi Chicken Casserole Recipe.
Chicken: 1.5 lbs. boneless, skinless chicken breasts. Can use rotisserie chicken, boneless skinless chicken thighs, ground beef or ground turkey.
Greek Yogurt: I used Fage non-fat plain greek yogurt. You can use any fat % you prefer or sour cream.
Milk and Butter: use any milk or non-dairy milk you prefer. I used 2%. Use unsalted butter. If using salted butter, use less salt in your cream of chicken mixture.
Cheese: any preferred cheese blend. Note, low-fat cheese does not melt well so keep this in mind if substituting.
Noodles: egg noodles are great for casseroles and I have only tried the Mississippi chicken recipe using them. Feel free to omit or use zoodles for a lower carb option.
Veggies: I used frozen corn, peas, carrots blend. Any frozen veggies work, defrosted.
Pepperoncini peppers: adds a tangy flavor, do not omit. 16 oz. jar, drained and roughly chopped. I used mild but for a spicy casserole use medium heat. Be sure to read the spice level because medium peppers are spicy!!
Homemade ranch seasoning: dried parsley, dried dill, garlic powder, onion powder, salt, pepper, and optional dried scallions. Store bough ranch seasoning works as well. Use 2 Tbsp. store-bought rather than the 3 Tbsp. homemade calls for.
Homemade cream of chicken soup: low sodium chicken broth, low-fat milk, flour, poultry seasoning. You can substitute with one can of cream of chicken soup in it’s place.
How to make this Mississippi chicken casserole recipe:
Step 1: Preheat oven and prep the casserole dish.
Preheat your oven to 375 degrees Fahrenheit and lightly grease a large 9×13-inch casserole dish. The casserole will be filled to the brim, so make sure to use a large enough dish.
Step 2: Cook chicken
Place the raw chicken in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fully cooked through and no longer pink. Once cooked through, shred with two forks or a hand mixer (my preferred method!).
Step 3: Sauté onions and garlic
While the chicken cooks, saute the onions and garlic in cooking spray until the onions are slightly translucent and fragrant. Place in a large mixing bowl.
Step 4: Make homemade cream of chicken soup
In the same pan you cooked the onions and garlic, make the homemade cream of chicken soup. Add the chicken broth, milk, flour, poultry seasoning, salt, and pepper to the pan. Bring the mixture to a simmer over medium heat and whisk it continuously until it thickens. This happens very quickly, in minutes! Once it’s thickened and resembles the canned cream of chicken soup, remove it from the heat and add to the large mixing bowl with the onion mixture.
Step 5: Make homemade ranch dressing
In a small mixing bowl combine the ranch seasoning ingredients and mix to combine.
Step 6: Mix together
To the same large mixing bowl add the shredded cooked chicken, Greek yogurt, low-fat milk, melted butter, half of the Monterey Jack cheese, uncooked noodles, mixed vegetables, chopped pepperoncini, and the 3 Tbsp. of the homemade ranch seasoning. Mix until everything is well incorporated.
Step 7: Pour into the casserole dish
Pour the mixture into the prepared casserole dish, smoothing it out with a spoon. Sprinkle the remaining Monterey Jack cheese on top.
Step 8: Bake
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 10-15 minutes, or until the noodles are tender and the cheese is melted and bubbly. If you’d like a golden top, you can broil it for an additional 2-3 minutes.
Step 9: Cool and serve!
Allow the casserole to rest for a few minutes before serving.
What to serve with this casserole
Serve this easy chicken recipe on it’s own or, if you opted to make without noodles, serve over rice, mashed potatoes, another cooked noodle variety or zoodles. A side salad or roasted veggies are a perfect addition to this dish.
Serving size and storing notes
The serving size for the Mississippi casserole is huge at 299 grams. With casseroles it is always difficult to get an exact measurement of each ingredient so keep in mind nutritional info is an estimate and will change with substitutions.
Store in an airtight container for up to five days. The best way to reheat the next day is in the microwave.
If you like this casserole be sure to check out some of our other chicken recipes
- Crockpot French Onion Chicken
- Grilled Teriyaki Chicken
- Chicken Teriyaki Pineapple Bowls
- Thai Chicken Noodles
Mississippi Chicken Casserole Recipe
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Mississippi Chicken Casserole Recipe
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts raw
- 1/2 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup non-fat plain Greek yogurt 226 g
- 1/2 cup 2% low-fat milk 120 ml
- 2 Tbsp. unsalted butter
- 1 cup shredded Monterey Jack cheese 112 g
- 3 cups uncooked wide egg noodles 6 oz.
- 12 oz. bag frozen mixed veggies (corn, peas, carrots) or any of your choice defrosted
- 16 oz. jar of pepperoncini (mild heat) drained and roughly chopped
- 3 Tbsp. homemade ranch seasoning (see below)
Ranch Seasoning
- 3 Tbsp. dried parsley
- 1 Tbsp. dried dill
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. salt
- 1/2 tsp. fresh cracked pepper
- 1 Tbsp. dried scallions optional
Cream of Chicken Soup
- 1.5 cup low-sodium chicken broth
- 3/4 cup low-fat 2% milk 180 ml
- 1/3 cup all-purpose flour 40 g
- 1/2 tsp. poultry seasoning
- salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a large 9×13 inch casserole dish. The casserole will be filled to the brim, so make sure to use a large enough dish.
- Place the raw chicken in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fully cooked through and no longer pink. Once cooked through shred with two forks or a hand mixer.
- While the chicken cooks, saute the onions and garlic in cooking spray until the onions are slightly translucent and fragrant. Place in a large mixing bowl.
- In the same pan you cooked the onions and garlic, make the homemade cream of chicken soup substitute. Add the chicken broth, milk, flour, poultry seasoning, salt, and pepper to the pan. Bring the mixture to a simmer over medium heat and whisk it continuously until it thickens. This happens quickly, in minutes! Once it’s thickened and resembles canned cream of chicken soup, remove it from the heat and add to the large mixing bowl with the onion mixture.
- In a small mixing bowl, combine the ranch seasoning ingredients and mix to combine.
- To the same large mixing bowl as the onions and soup mixture, add the shredded chicken, Greek yogurt, low-fat milk, melted butter, half of the Monterey Jack cheese, uncooked noodles, mixed vegetables, chopped pepperoncini, and 3 Tbsp. of homemade ranch seasoning. Mix until everything is well incorporated.
- Pour the mixture into the prepared casserole dish, smoothing it out with a spoon. You want to be sure to press the noodles into the mixture so that they cook in the cream of chicken soup. Sprinkle the remaining Monterey Jack cheese on top.
- Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 10-15 minutes, or until the noodles are tender and the cheese is melted and bubbly. If you’d like a golden top, you can broil it for an additional 2-3 minutes.
- Allow the casserole to rest for a few minutes before serving.
Notes
- The serving size is 299 grams
- Use medium pepperoncini for spicier casserole.
- Make sure to use a large 9 x 13 baking dish as the casserole will be filled to the brim.
- You want to be sure not to overcook the soup so that it reduces, JUST long enough to thicken or you will not have enough liquid to cook the noodles. If you do not have enough liquid to cook the pasta you can add 1/4-1/2 cup chicken broth. Noodles that are not covered with the cream of chicken will come out uncooked.
Just made this for meal prep comfort dinners this week!! Will totally hit the spot!! I used Trader Joes ranch dressing mix instead of making the recipe (only cause I was short on time) used carrots Peas and extra onions. No peppers.. It is delicious!! Thank you!!
My family loved this. Definitely going to be made regularly in my house.
Loved the homemade ranch seasoning and cream of chicken soup. Definitely a staple moving forward!
Very yummy! We ate this for several meals through the week. Love having the macros calculated! Next time I won’t use so many peppers- I’m a wimp and couldn’t handle that much spice!
Made this tonight. Only used half the pepperocinis because I wasn’t sure how my boys would like it. One of my kiddos told me I need to make this again, the other claimed the leftovers for dinner later in the week! (Next time I’ll add all the pepperocinis.) Another winner!!!
Very delicious. I cooked the chicken breast in the instant pot on high pressure for 30 mins with chicken broth, ranch seasoning and some pepper juice, then shredded with a hand mixer. I also just used two packets of spicy ranch seasoning and a can of cream of chicken to save time & $$$$.
A delicious and hardy meal!