Stovetop Chicken Casserole

Darla Sibley


When I worked outside the home for a couple years a co-worker made this for our lunch one day---I am so glad I got the recipe from her---I love it!

*my parents do not like mushroom soup---so when I have made it for them---I use cream of chicken & cream of celery. So just use your 2 favorite cream of soup*

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★★★★★ 3 votes
40 Min


boneless chicken breast-cooked
1 can(s)
lower sodium chicken broth
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 box
low sodium chicken flavor stovetop


1Boil the 2 chicken breast until cooked---cut into bite size pieces.

2Preheat oven to 350'.

3In medium to large pot--bring the broth and both cream of soups to a boil. *I use a whisk to blend them all together.

4Add chicken and stovetop. Stirring to mix well. Take off heat. Let sit 5 minutes.

5Pour into a greased (I use non-stick spray) 13x9 in dish.

6Bake 35-40 minutes.

7**Optional--- Today when I made this I sprinkled the top with crushed French's Fried Onions.
Add this the last 5-10 minutes of cook time so it doesn't get too brown.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy