The Backstory: How Crazy Good Casserole Landed in My Kitchen
So, picture this—it’s a cold, drizzly Tuesday, the kind where nobody really wants to leave the couch, but everyone wants something warm for dinner. I was rummaging through (or let’s be honest, staring blankly into) the fridge, and remembered my aunt used to throw together what she called her “crazy good casserole”—which was basically whatever she had on hand plus a ridiculous amount of cheese. The first time I tried to make it myself, I accidentally swapped the salt for sugar (don’t do that), but now I think I’ve just about nailed it. Plus, it never fails to draw everyone to the table, even the picky eaters.
Why You’ll Love This (No Joke!)
I pull out this recipe when the day’s got ahead of me and I still want a solid home-cooked meal. My family honestly demolishes it—sometimes it barely makes it to leftovers. It’s comforting, fills you up, and pretty forgiving if you forget an ingredient (been there). And if you’re dealing with a picky toddler or a spouse who claims not to like broccoli? Just chop everything up small and cover it in cheese; works like a charm. The only downer—I always end up with more dishes than I wanted. Actually, on second thought, that’s my fault for being messy.
Stuff You’ll Need (And What I Swap In a Pinch)
- 2 cups cooked chicken, shredded (rotisserie works magic if you can’t deal with cooking chicken from scratch)
- 2 cups cooked rice (I’ve used leftover brown rice; it’s a tiny bit chewier, but still tasty)
- 1 cup broccoli florets (frozen is fine—my grandmother swore by fresh, but honestly, both do the trick)
- 1 can cream of chicken soup (mushroom works too, or even a homemade roux if you’re feeling ambitious—no thanks for me)
- 3/4 cup sour cream (I once swapped it for Greek yogurt and nobody noticed)
- 1 1/2 cups shredded cheddar (although I occasionally use a mix of whatever’s laying around: Monterey Jack, mozzarella, or the bottom-of-the-bag cheese blend)
- 1/2 cup milk (any kind except the sweetened almond variety; trust me, it tasted weird!)
- 1/2 tsp garlic powder; dash of black pepper
- A big handful of fried onions or breadcrumbs for topping (optional but why not?)
The (Not Quite Linear) Directions
- Preheat your oven to 350°F (I always forget this until halfway through, whoops).
- In a big old bowl, mix together the soup, sour cream, and milk. This is where I sneak a taste, just in case. Toss in the garlic powder and black pepper.
- Add in the chicken, rice, and broccoli. Now, I just dump it all in—even if the broccoli’s not totally thawed, it sorts itself out. Mix well. Don’t stress if it looks a little gloopy; it sorts itself out in the oven.
- Fold in about half the cheese. Just eyeball it—the rest goes on top.
- Pour everything into a greased 9×13-inch pan. Top with the rest of the cheese and your crispy topping of choice.
- Bake for about 30–35 minutes. You’ll want the top bubbly and golden. If you’re impatient (guilty), throw it under the broiler for the last 2 minutes, but watch it like a hawk.
- Let it sit for, well… as long as you can stand. Five minutes is ideal, though sometimes I just can’t wait.
Random Notes from My (Messy) Kitchen
- Once, I thought skipping the sour cream might make it lighter. Don’t do that. It just goes weirdly dry.
- Actually, if you double the cheese, it’s incredible but expect to need a nap.
- It freezes pretty well, but only if you cover it tightly. Otherwise it gets a bit frosty on top—yuck.
Let’s Talk about Tweaks (And One Flop)
- I tried adding diced jalapenos one time—good, but wow, it was a titch too spicy for the kids.
- Swapping rice for cooked pasta? Honestly, it was fine, but not as cozy as with rice. But hey, pasta lovers, go for it.
- Mushrooms, peas, or a can of green chilies? All solid options, but don’t go too wild with add-ins or it’ll never set properly.
What If I Don’t Have the Right Gear?
I always use my raggedy old 9×13 casserole dish, but if you only have a deep skillet or even a Dutch oven, that’ll work just fine. (One time I split it across two bread pans; a little awkward, but it came out alright. Proving yet again that necessity is the mother of invention—or possibly of weird-shaped casseroles.)
Keeping Leftovers (If You’re Lucky)
Pop leftovers in a container and refrigerate. It’s good for 2–3 days, though honestly, in my house it never lasts more than a day! If you make a huge batch, portion and freeze. Oh, and here’s a handy resource on chilling leftovers you might find useful.
Serving Up Crazy Good Casserole (With a Side of Whatever)
We usually shovel this onto plates and go with simple salads (or just plain old buttered peas—don’t judge). Sometimes I serve it with crusty bread just to mop up the cheesy bit at the edges; that’s my favorite part. Occasionally, my kiddo insists on ketchup for some reason I’ll never understand.
Oof, the Pro Tips (a.k.a., My Past Mistakes)
- I once rushed the bake by cranking up the temp—bad move, the bottom scorched before the top browned. Stick to 350°F; patience, grasshopper.
- Let it cool a little before slicing, unless you want to serve up casserole soup. (I mean, it’s still tasty, but definitely less tidy.)
FAQ: Because People Always Ask
- Can I make this ahead? Absolutely! I do it all the time, just hold off on the crunchy topping until you’re ready to bake, else it’ll go soggy.
- Is this freezer-friendly? Yep. Let it cool fully, wrap up tight, and freeze—for a few weeks, anyway. Defrost overnight in the fridge or on the counter if you’re the forgetful type like me.
- Vegetarian version possible? Sure thing! Skip the chicken, and I usually double the broccoli and toss in some chopped mushrooms for that meaty vibe. Try using vegetable soup instead of chicken, it works alright.
- How can I make this healthier? You can use brown rice, light sour cream, and half the cheese—but honestly, the original is what I crave when I need comfort food. Just own it.
- Where’d you learn to make this? Ha! I cobbled it together over time, plus advice from family and, weirdly, a million dollar chicken casserole I once found online. Gotta love the internet.
- My rice turned out mushy, what gives? Try using leftover rice that’s a bit dry—fresh-cooked sometimes gets too starchy for my taste. I’ve definitely had some gluey casseroles in my day.
Honestly? Crazy Good Casserole has become a regular at my table and it kind of feels like a low-key celebration every time it comes out of the oven. If you give it a try, let me know how yours turns out—bonus points if you manage to save some for lunch tomorrow.
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 cup cooked bacon, crumbled
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups cooked penne pasta
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large mixing bowl, combine shredded chicken, cooked bacon, 1 1/2 cups cheddar cheese, cream of chicken soup, sour cream, milk, garlic powder, and black pepper.
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3Fold in the cooked penne pasta until evenly coated with the mixture.
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4Pour the mixture into the prepared baking dish and spread evenly.
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5Sprinkle the remaining 1/2 cup cheddar cheese over the top.
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6Bake uncovered for 30-35 minutes, or until the casserole is bubbly and cheese is melted and golden. Let cool 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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