I love how simple this casserole is to make. The creamy base made with soup and sour cream keeps the chicken moist, while the mixed veggies add color and texture. And that golden cracker topping? It’s pure comfort. I can prep everything in just minutes, pop it in the oven, and forget about it until it’s time to eat—hence the name!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 cups cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed crackers or breadcrumbs (for topping)
2 tablespoons melted butter
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a large bowl, I mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
I lay the chicken breasts in the prepared baking dish and pour the soup mixture over them, making sure they’re well coated.
I sprinkle the frozen mixed vegetables evenly over the top.
In a small bowl, I stir the crushed crackers or breadcrumbs with the melted butter until combined. Then I sprinkle that buttery topping evenly over the casserole.
I cover the dish with foil and bake for 30 minutes. After that, I remove the foil and bake for another 15–20 minutes, until the chicken is cooked through and the topping is golden.
I let it cool for a few minutes before serving so the sauce thickens slightly and everything settles.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
When I want to make it my own:
I swap the cream of mushroom soup for cream of chicken or cream of celery depending on what I have.
I use rotisserie or pre-cooked shredded chicken for an even faster version (just reduce baking time slightly).
I mix cheddar and mozzarella for a gooier cheese pull.
Ritz crackers, buttery breadcrumbs, or crushed cornflakes all work well for the topping.
A dash of paprika or Italian seasoning adds another flavor layer.
Storage/Reheating
This casserole keeps well:
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions or cover and warm in the oven at 350°F until heated through.
If the topping softens, I broil for 1–2 minutes at the end to bring back the crisp.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made it with boneless thighs and they stay extra juicy. Just make sure they’re fully cooked through.
Can I prep this casserole in advance?
Absolutely. I assemble it up to a day ahead, cover it, and refrigerate. I just add a few extra minutes to the baking time if it’s going in cold.
What’s the best cracker for the topping?
I like using buttery crackers like Ritz, but any savory cracker or seasoned breadcrumbs work well. Even crushed cornflakes add great crunch.
Can I freeze it?
Yes—after baking, I let it cool completely, then wrap tightly and freeze for up to 2 months. I reheat covered at 350°F until hot, then uncover to crisp the topping.
What sides go well with this?
I usually serve it with a simple green salad or steamed green beans. Garlic bread or mashed potatoes also make great additions for a heartier meal.
Conclusion
Forgotten Chicken Casserole is one of those classic dishes I keep coming back to. It’s easy to make, satisfying, and packed with the kind of creamy, cheesy goodness that always hits the spot. Whether I’m feeding a crowd or just craving comfort, this casserole always delivers.
