Description
Mississippi Chicken Casserole is a hearty, comforting main-course dish packed with shredded chicken, egg noodles, mixed vegetables, pepperoncini for a tangy kick, and a homemade cream of chicken soup seasoned with ranch flavors. This bake is creamy, cheesy, and great for feeding a crowd, all prepared in one pan for an easy, wholesome family meal.
Ingredients
Units
Scale
Main Casserole
- 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), divided
- 3 cups uncooked wide egg noodles (6 oz.)
- 12 oz. bag frozen mixed veggies (corn, peas, carrots, green beans), defrosted
- 16 oz. jar of pepperoncini (mild heat), drained and roughly chopped
- 3 Tbsp. homemade ranch seasoning (see below)
Homemade 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 (Homemade Substitute)
- 1.5 cups 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 and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch casserole dish, as the mixture will fill it to the brim.
- Cook and Shred Chicken: Place raw chicken breasts 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. Drain and shred with two forks or a hand mixer.
- Saute Onion and Garlic: While the chicken cooks, spray a skillet with cooking spray and saute the chopped onions and minced garlic over medium heat until onions are translucent and fragrant. Transfer to a large mixing bowl.
- Prepare Homemade Cream of Chicken Soup: In the same pan, add chicken broth, milk, flour, poultry seasoning, and salt and pepper. Whisk continuously over medium heat until the mixture thickens, resembling canned cream of chicken soup. Remove from heat and add to the mixing bowl with the onion mixture.
- Mix Ranch Seasoning: In a small bowl, combine dried parsley, dill, garlic powder, onion powder, salt, pepper, and chives (if using). Mix thoroughly.
- Combine Ingredients: In the large mixing bowl, add the shredded chicken, Greek yogurt, low-fat milk, melted butter, half the Monterey Jack cheese, uncooked noodles, defrosted mixed vegetables, chopped pepperoncini, and 3 Tbsp. of homemade ranch seasoning. Mix until well incorporated.
- Assemble the Casserole: Pour the mixture evenly into the prepared casserole dish. Smooth it out and press the noodles so they are submerged in the sauce. Sprinkle the remaining Monterey Jack cheese on top.
- Bake: Cover the dish with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the noodles are tender and the cheese is melted and bubbly. For a golden top, broil for 2-3 minutes if desired.
- Rest and Serve: Allow the casserole to rest for a few minutes before serving. This helps the casserole set and makes serving easier.
Notes
- Nutrition facts are estimated and can vary based on substitutions.
- Serving size is approximately 299 grams.
- For a spicier casserole, use medium or hot pepperoncini.
- Use a large 9 x 13 baking dish; the casserole will be very full.
- Do not overcook the soup base in Step 4—just thicken it, otherwise you’ll lose too much liquid needed to cook the noodles.
- If the noodles aren’t fully covered, add 1/4–1/2 cup chicken broth to ensure even cooking.
- You can substitute the homemade cream of chicken with 1 (10 oz.) can, or 2 for extra creaminess.
Nutrition
- Serving Size: 299 g
- Calories: 340
- Sugar: 5 g
- Sodium: 810 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
