Mississippi Chicken Casserole Recipe

4.93 from 40 votes

Mississippi Chicken Casserole Recipe

This Mississippi Chicken Casserole recipe is comfort food at it's best! A flavorful chicken dinner so easy you won't believe it doesn't use canned soup. Tender, juicy chicken tossed in a creamy sauce with egg noodles, pepperoncini peppers, vegetables, and homemade ranch seasoning.

Prep Time25

Cook Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 377kcal

Author: Danielle Lima

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, green beans) 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 chives 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

Nutrition facts are always an estimate and will change with substitutions.

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.
Substitute homemade cream of chicken with 1 - 10oz. Can or 2 for extra creamy.

Nutrition