Can I make this ahead of time?

Absolutely! You can assemble the casserole up to a day in advance. Cover and refrigerate, then bake as directed, adding an extra 5-10 minutes baking time to take the chill off.

Do I have to use pepperoncini?

Pepperoncini give this casserole its signature Mississippi twist and a subtle tang, but you can leave them out if you want a milder dish. Alternatively, swap in mild banana peppers or even chopped pickles for a different twist.

Can I use rotisserie or leftover cooked chicken?

Yes! Rotisserie chicken is a huge time saver—just shred and add it straight in, skipping the boiling step entirely.

What if my noodles aren’t cooked all the way?

If any noodles seem underdone, pour a little extra chicken broth or milk over the top, cover the dish with foil, and bake for another 10 minutes. Make sure all noodles are submerged before baking to help prevent this.

Mississippi Chicken Casserole Recipe

This Mississippi Chicken Casserole is comfort food made easy just what every busy home cook needs after a long day! Tender shredded chicken, creamy homemade ranch, and the zingy bite of pepperoncini all come together under bubbling Monterey Jack cheese for a casserole that packs big, bold flavor in every forkful. It’s an all-in-one dinner bursting with creamy, cheesy goodness, plenty of hidden veggies, and a hint of tangy heat. Even better? You can get this hearty meal on the table in just about an hour, with hardly any hands-on time. Say goodbye to boring weeknight dinners this casserole is sure to become a new staple!

Why You’ll Love This Recipe

Effortless Prep: Minimal chopping, mostly hands-off baking, and easy clean-up make this just right for hectic evenings.
Layered Flavors: Creamy, cheesy sauce mingles with herbaceous ranch and the pop of pepperoncini for full-on flavor that never gets dull.
Family-Friendly: A big casserole brimming with vegetables, protein, and comforting noodles that both kids and adults adore.
Customizable: Perfect for swapping in your favorite veggies or proteins, and you control the spice level.
Make-Ahead Magic: Easily prepped ahead, stores wonderfully, and reheats like a dream for leftovers you’ll actually crave.

Ingredients You’ll Need

Let’s break down what goes into this dish, and how each ingredient plays its part:

Boneless, Skinless Chicken Breasts: The base of this casserole cooks up tender, easy to shred, and soaks in all the fabulous flavors.
Yellow Onion: Brings sweet, aromatic depth; sautéing until translucent delivers the best taste.
Garlic: Adds an irresistible savory aroma don’t skimp on it!
Greek Yogurt: The magic for creamy richness with a light, tangy lift. Thickens the sauce beautifully.
Low-Fat Milk: Lends silkiness without excess calories; helps cook the noodles just right.
Unsalted Butter: For a touch of classic richness and to unify all the flavors.
Monterey Jack Cheese: Melts into gooey perfection; the ultimate cheesy topping.
Uncooked Wide Egg Noodles: The heart of the casserole and perfect for soaking up the sauce. Make sure to press them down so they fully cook!
Frozen Mixed Veggies: A medley of color and crunch think corn, peas, carrots, and green beans. Or use any blend you love.
Pepperoncini: Adds a gentle tangy spice don’t worry, it’s more flavor than heat. Chop them roughly for the best texture.
Homemade Ranch Seasoning: Dried parsley, dill, garlic powder, onion powder, chives, salt, and pepper bring that zesty, herby ranch punch.
Homemade Cream of Chicken Soup: Chicken broth, more milk, flour, poultry seasoning, salt & pepper quick, easy, so much better than canned!
Cooking Spray or Oil: Just for sautéing keeps things light and prevents sticking.

Tip: If you’re in a rush, canned cream of chicken works! Use one or two cans, depending how creamy you like it.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to get creative! There’s plenty of room to play with this casserole:

Protein Power: Swap chicken for leftover turkey, cooked ground turkey, or rotisserie chicken super speedy.
Vegetarian Option: Omit chicken and add white beans or chickpeas.
Spicy Twist: Use hot pepperoncini or toss in a pinch of red pepper flakes for bigger heat.
Cheese Swap: Go for cheddar, pepper jack, or a combo of what you’ve got on hand.
Pasta Alternatives: No egg noodles? Use penne, rotini, or bowties just stick to similar cook times and shapes that hold sauce well.
Veggie Boost: Broccoli, mushrooms, zucchini, or spinach are all lovely additions.

Don’t forget: You can easily use a store-bought ranch mix for even faster prep.

How to Make Mississippi Chicken Casserole

Step 1: Preheat and Prep Your Dish

Get your oven to 375°F and lightly grease a roomy 9×13-inch casserole dish. This recipe makes a generous amount—the big dish ensures everything cooks evenly.

Step 2: Cook & Shred the Chicken

Add chicken breasts to a large pot, cover with water, and bring to a boil. Once boiling, simmer for 15-20 minutes until the chicken is cooked through (no pink in the middle). Shred the meat with forks or a hand mixer and set aside.

Step 3: Sauté the Aromatics

While your chicken cooks, sizzle chopped onions and garlic in a pan sprayed with a little oil or cooking spray until soft and fragrant. Once translucent, set them aside in a very large mixing bowl you’ll add everything else here!

Step 4: Make the Homemade Cream of Chicken Soup

In the same pan, pour in your chicken broth, a little more milk, flour, poultry seasoning, salt, and pepper. Whisk it together over medium heat; after a few minutes, it’ll thicken to a creamy consistency. Don’t overcook just enough to thicken! Pour this into your mixing bowl with the onions and garlic.

Step 5: Mix Up Ranch Seasoning

Stir together the dried herbs, garlic powder, onion powder, salt, pepper, and (if using) dried chives for your ranch blend.

Step 6: Toss It All Together

Now, add that shredded chicken, Greek yogurt, remaining milk, melted butter, half your shredded cheese, uncooked noodles, thawed mixed veggies, chopped pepperoncini, and three tablespoons of that ranch seasoning right into the mixing bowl. Stir everything well so the noodles are well coated they’ll absorb flavor and liquid as they bake.

Step 7: Assemble and Bake

Scrape your filling into the prepared casserole dish. Press down any noodles sticking up so they’re covered by sauce (or they’ll stay hard). Sprinkle with the rest of your cheese, cover with foil, and bake 20 minutes.

Step 8: Finish Baking

Uncover and bake for another 10-15 minutes until noodles are perfectly tender and cheese is bubbly. For a golden top, broil for 2-3 extra minutes.

Step 9: Rest and Serve

Let the casserole cool for a few minutes—it’ll be easier to slice and serve, plus the flavors settle into pure magic.

Pro Tips for Making the Recipe

Use a Big Enough Dish: This fills a 9×13-inch dish right to the top. Don’t try to squeeze it into a smaller pan!
Submerge the Noodles: If noodles aren’t covered in sauce before baking, they won’t cook through—press them down well.
Homemade Soup is Worth It: Making your own cream of chicken soup gives unbeatable flavor and control, but canned works in a pinch.
Adjust the Liquid: If your mixture looks thick, add a splash of chicken broth; too soupy? Don’t worry, it thickens up as it bakes.
Cheese Top Tip: For melty, golden cheese, broil during the last few minutes but watch closely so it doesn’t burn.

How to Serve

This casserole is so hearty it can be a meal on its own, fresh and bubbling from the oven. However, you can easily stretch it into a feast:

Simple Side Salad: Crisp greens with a zesty vinaigrette balance out the creaminess.
Bread or Rolls: For mopping up every drop of sauce—try crusty bread or soft dinner rolls.
Garnish: A sprinkle of fresh parsley or sliced green onions elevates both the look and flavor.
Crunchy Add-Ons: Crushed crackers or fried onions sprinkled over the top deliver an amazing textural contrast.

Make Ahead and Storage

Storing Leftovers

Leftover casserole can be cooled, then covered and kept in the refrigerator for up to 4 days. The flavors blend even more as it sits—some say leftovers are even better!

Freezing

This casserole freezes beautifully. Wrap tightly in foil or portion into airtight containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Single servings reheat quickly in the microwave. For larger amounts, cover with foil and warm in a 350°F oven until hot. If the casserole seems dry, add a splash of milk or broth before reheating to restore creaminess.

FAQs

Can I make this ahead of time?

Absolutely! You can assemble the casserole up to a day in advance. Cover and refrigerate, then bake as directed, adding an extra 5-10 minutes baking time to take the chill off.
Do I have to use pepperoncini?

Pepperoncini give this casserole its signature Mississippi twist and a subtle tang, but you can leave them out if you want a milder dish. Alternatively, swap in mild banana peppers or even chopped pickles for a different twist.
Can I use rotisserie or leftover cooked chicken?

Yes! Rotisserie chicken is a huge time saver—just shred and add it straight in, skipping the boiling step entirely.
What if my noodles aren’t cooked all the way?

If any noodles seem underdone, pour a little extra chicken broth or milk over the top, cover the dish with foil, and bake for another 10 minutes. Make sure all noodles are submerged before baking to help prevent this.

Final Thoughts

There’s just something so satisfying about digging into a bubbling, flavor-packed casserole at the end of a busy day—and this Mississippi Chicken Casserole truly delivers! It’s rich, cozy, and yet full of zippy herby flavors that keep every bite interesting. Whether you’re looking to feed a hungry family, meal prep for the week, or simply enjoy an easy dinner that feels like a comforting treat, this dish hits the spot. Give it a try and discover why classics like this never go out of style—happy cooking!