A comforting and hearty casserole that’s perfect for a weeknight dinner or a cozy weekend meal. This dish combines tender chicken, creamy sauce, and buttery bread for a truly satisfying experience.
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 loaf (1 pound) French bread, cubed
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare the chicken: Cook the chicken breasts according to your preferred method (baking, grilling, or boiling). Once cooked, shred the chicken into bite-sized pieces.
- Combine the sauce: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, thyme, garlic powder, and black pepper.
- Assemble the casserole: In a 9×13 inch baking dish, layer half of the bread cubes, half of the shredded chicken, and half of the cheese. Pour half of the soup mixture over the layers. Repeat with the remaining bread cubes, chicken, cheese, and soup mixture.
- Bake: Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before serving. Enjoy with a side of your favorite vegetables or a green salad.
Tips:
- For extra flavor, consider adding a pinch of cayenne pepper or a drizzle of hot sauce to the soup mixture.
- If you prefer a crispier top, broil the casserole for a few minutes after baking.
- To make this dish ahead of time, assemble the casserole and refrigerate it overnight. Bake as directed, adding a few extra minutes to the baking time.
Enjoy this delicious and easy-to-make casserole!