Chicken casseroles have been a comfort recipe that I enjoyed as a child and now as an adult, I enjoy making for my own family. We all have our times where we are sick of the same ol’ panko or butter cracker toppings, which makes this a lovely alternative.
Another thing I loved about this recipe was that it uses sour cream in the sauce, instead of something much thicker like cream cheese. This keeps the sauce nice and light, but still has that wonderful creamy texture and flavor. It is also the perfect recipe to use for a cooked rotisserie chicken to keep things nice and easy. Enjoy!
Garlic and Parmesan Chicken Casserole with Crunchy Crouton Topping
Ali @ Jamhands.net
Flavorful and creamy chicken casserole topped with crunchy, crushed croutons.
1/4cupgrated Parmesan cheeseThe kind in the green can
1 1/2cupssour cream
110.75-oz can cream of chicken soup
1 1/2cupsroughly crushed croutonsflavor of your choice (I used garlic and cheese, you could use Caesar, Italian, garlic. etc.)
4cupscooked buttered egg noodles
Instructions
Preheat oven to 350ºF. Lightly spray a 8×8-inch baking dish with cooking spray.
Combine cooked chopped chicken, Italian dressing mix, sour cream, cream of chicken soup, and ¼ cup of shredded parmesan cheese. Spread into prepared pan.
Combine crushed croutons and remaining parmesan cheese, both shredded and grated, and sprinkle over chicken mixture.
Bake uncovered 30 to 40 minutes until bubbly and hot. Serve over cooked, buttered egg noodles.
Notes
For reheating I recommend putting it in the oven to crisp the crouton topping back up if that is important to you. Otherwise the microwave works fine, the topping is just a little softer after having been in the fridge overnight.
Pictured left is the Good Seasons Italian Dressing Mix for reference. If you can’t locate this at your local grocery store, you can also make it from scratch. A quick google search turned up one such recipe at The Midnight Baker.Recipe found at the Youtube channel Jessica O’Donohue and slightly adapted from Plain Chicken.
