Chicken Casserole With Campbell’s Soup

Listen, if you’re staring into your fridge right now wondering how to transform that lonely chicken breast into something that’ll make your taste buds do a little dance—I got you. Campbell’s soup chicken casserole is basically the superhero of weeknight dinners. It swoops in when you’re tired, hungry, and one microwave meal away from a culinary breakdown. Let’s make some magic happen with minimal effort, shall we?

Why This Recipe is Awesome

First off, this casserole is basically foolproof. Seriously, unless you mistake salt for sugar (been there), you’re golden. It’s the perfect “I have adults coming over and need to pretend I have my life together” meal. The secret weapon? That iconic red and white Campbell’s can that’s probably been chilling in your pantry since who knows when.

What makes it truly magnificent is the magical way it transforms basic ingredients into something that tastes like it took actual effort. Plus, it creates that nostalgic comfort-food feeling that makes everyone think you’re channeling their grandma’s cooking skills. Spoiler alert: You’re not. You’re just smart enough to let Campbell’s do the heavy lifting.

Ingredients You’ll Need

Round up these suspects:

• 2 cups of cooked chicken, shredded or diced (rotisserie chicken works perfectly if you’re feeling fancy… or lazy)
• 1 can of Campbell’s Cream of Chicken soup (the OG hero of this recipe)
• 1 can of Campbell’s Cream of Mushroom soup (for that extra umami punch)
• 1 cup of sour cream (full-fat because we’re not monsters)
• 1 cup of chicken broth (the boxed kind is fine, no judgment)
• 2 cups uncooked egg noodles (or whatever pasta is languishing in your pantry)
• 1 cup frozen mixed veggies (to convince yourself this is healthy)
• 1 cup shredded cheddar cheese (plus extra for topping because… cheese)
• 1/2 cup crushed Ritz crackers or breadcrumbs (for that crispy top that everyone fights over)
• 2 tablespoons melted butter (because butter makes everything better)
• Salt and pepper to taste (go easy on the salt, Campbell’s already brings plenty to the party)
• Optional: 1/2 teaspoon garlic powder and 1 teaspoon dried thyme (for when you want to feel fancy)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, you actually need to preheat. It’s not a suggestion, it’s a command.
2. Grab a large mixing bowl and combine both Campbell’s soups, sour cream, and chicken broth. Whisk until smooth-ish. No need for perfection here—we’re making comfort food, not competing on a cooking show.
3. Add your chicken, uncooked noodles, frozen veggies, and 3/4 cup of the cheddar cheese to the soup mixture. Mix until everything is coated in that creamy goodness. Season with salt, pepper, and optional seasonings if you’re feeling adventurous.
4. Transfer this beautiful mess into a greased 9×13 inch baking dish. Spread it out evenly and try not to sample too much of it raw. (The uncooked pasta might be a tad crunchy anyway.)
5. In a small bowl, mix your crushed crackers/breadcrumbs with melted butter. Sprinkle this mixture over the top of the casserole, followed by the remaining cheese. This is what gives you that Instagram-worthy golden crust.
6. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and bubbly. The edges should be slightly crispy – that’s where all the flavor hangs out.
7. Let it rest for 5-10 minutes before serving. I know it’s torture, but it helps everything set up nicely, and it reduces the risk of burning the roof of your mouth. You’re welcome.

Common Mistakes to Avoid

Even a recipe this forgiving has some pitfalls. Don’t be that person who:

• Skips the preheating step. Your casserole will take forever to cook, and you’ll be hangry-texting your ex before dinner’s ready.
• Uses cooked noodles instead of uncooked. Unless you’re aiming for mushy pasta soup (yum?), stick with uncooked pasta. It soaks up liquid and flavor as it bakes.
• Forgets to cover with foil for the first part of baking. This isn’t just a fun suggestion—it prevents your casserole from drying out faster than small talk at an awkward family dinner.
• Goes wild with the salt. Campbell’s soups already contain enough sodium to preserve a small mammal. Taste before you add more.
• Skimps on the topping. That crispy, buttery topping is what separates “meh” casseroles from “can I have the recipe?” casseroles.

Alternatives & Substitutions

Life happens, pantries get empty, and sometimes you need to improvise. Here’s how to pivot:

Different soup varieties: Feel free to mix it up with Cream of Celery, Cream of Broccoli, or even Cream of Bacon (yes, that’s a thing and it’s as magical as it sounds).

Protein swap: No chicken? Use turkey, canned tuna, or even browned ground beef. Vegetarian? Chickpeas or extra-firm tofu chunks work surprisingly well.

Noodle alternatives: Rice, quinoa, or cauliflower rice all work if you adjust cooking times accordingly. Rice needs a bit more liquid and time; cauliflower needs less of both.

Dairy dilemmas: Lactose-intolerant? Greek yogurt can replace sour cream, and there are some decent dairy-free cream soups out there now. Or just pop a Lactaid and live dangerously. YOLO.

Topping twists: French fried onions, crushed potato chips, or even corn flakes mixed with butter make excellent alternative toppings. Honestly, if it’s crispy and slightly unhealthy, it’ll probably work.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! Assemble everything but don’t bake it. Cover and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the covered baking time. Your future self will thank you.

Will this freeze well?
Is the Pope Catholic? Yes! Freeze before baking for up to 3 months. Thaw overnight in the fridge before baking, or add 30+ minutes to the baking time if cooking from frozen. FYI, the texture might change slightly, but after a long day, who’s really going to notice?

Can I use low-fat/reduced-sodium soup?
You can, but should you? The healthy versions don’t have quite the same richness. But if your doctor has given you “the talk” about sodium, then yes, reduced-sodium works fine.

How long will leftovers last?
In the fridge, about 3-4 days. But let’s be real—this casserole rarely makes it past day 2 because it’s even better reheated the next day when the flavors have had time to get all cozy with each other.

My casserole came out watery—what went wrong?
You probably didn’t use enough pasta or you covered it for too long. The pasta needs to absorb liquid as it cooks. Next time, let it bake uncovered a bit longer to evaporate extra moisture. Also, did you let it rest before serving? That’s crucial for setting.

Can I add wine to this recipe?
Look at you, being all fancy! A splash of white wine in the soup mixture adds amazing depth. Just replace some of the broth with wine. And pour yourself a glass while you’re at it—chef’s privilege.

Final Thoughts

There you have it—the humble yet mighty Campbell’s soup chicken casserole. It’s the culinary equivalent of your favorite sweatpants: not the most impressive thing in your arsenal, but guaranteed to bring comfort when you need it most.

This dish has saved dinner tables across America for generations, and now you’re part of that glorious, creamy, casserole-making legacy. Don’t forget to act super casual when your dinner guests rave about it—just smile knowingly and say, “Oh, this old recipe? It’s nothing special.” (Then secretly high-five yourself later.)

Now go forth and casserole! Your taste buds—and anyone lucky enough to score a dinner invitation—will thank you. And remember, when in doubt, add more cheese. That’s not just cooking advice—that’s life advice.