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Prep 10min
Total45min
Servings8
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Ingredients
3
cups shredded or chopped cooked chicken
2
cans (10.5 oz each) condensed cream of chicken soup
2
cups shredded cheddar cheese (8 oz)
3
cups Progresso™ plain panko crispy bread crumbs
6
tablespoons butter, melted
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Steps
1
Heat oven to 350°F.
2
Evenly place chicken in bottom of ungreased 13x9-inch (3-quart) baking dish.
3
Spoon and evenly spread soup over chicken.
4
Evenly sprinkle cheese over soup.
5
In a medium bowl, combine bread crumbs and butter until well mixed.
6
Evenly sprinkle bread crumb mixture over cheese.
7
Bake for 30 to 35 minutes or until the cheese is melted, the bread crumbs are golden brown and the casserole is heated through.
8
Let stand 10 minutes before serving.
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Grandma might not have used panko bread crumbs, but we love the texture they add to this recipe! They crisp up beautifully in the oven, so they’re nice and crunchy on your fork—the perfect contrast to all that creamy-dreamy chicken.
Leftover chicken casserole can be stored in an airtight container in the refrigerator up to 4 days. To reheat, bake at 350°F. in an oven-safe dish about 15 minutes or until thermometer inserted in center reaches 165°F.
Looking to make Grandma’s Chicken Casserole your own? Feel free to sub in your favorite flavors. For example, instead of panko bread crumbs, you could top your casserole with crispy French-fried onions. You can also have fun with the cheese: try a Colby-Monterey Jack cheese blend or nutty Gruyère instead of cheddar cheese.
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