Description
A comforting and hearty Mississippi Chicken Casserole packed with shredded chicken, wide egg noodles, creamy yogurt, mixed vegetables, and a touch of heat from pepperoncini, all baked to golden perfection with melted cheese.
Ingredients
Units
Scale
Main Ingredients
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- 1.5 lbs. boneless, skinless chicken breasts (raw)
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup non-fat plain Greek yogurt (226 g)
- 1/2 cup 2% low-fat milk (120 ml)
- 2 Tbsp. unsalted butter
- 1 cup shredded Monterey Jack cheese (112 g)
- 3 cups uncooked wide egg noodles (6 oz.)
- 12 oz. bag frozen mixed veggies (corn, peas, carrots, green beans), defrosted
- 16 oz. jar of pepperoncini (mild heat), drained and roughly chopped
- 3 Tbsp. homemade ranch seasoning (see below)
Ranch Seasoning
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- 3 Tbsp. dried parsley
- 1 Tbsp. dried dill
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. salt
- 1/2 tsp. fresh cracked pepper
- 1 Tbsp. dried chives (optional)
Cream of Chicken Soup
- 1.5 cup low-sodium chicken broth
- 3/4 cup low-fat 2% milk (180 ml)
- 1/3 cup all-purpose flour (40 g)
- 1/2 tsp. poultry seasoning
- Salt and pepper to taste
Instructions
- Prepare the oven: Preheat your oven to 375°F and lightly grease a large 9×13 inch casserole dish. Ensure the dish is large enough to hold all the ingredients.
- Cook the chicken: Place the raw chicken in a large pot, cover it with water, and bring to a boil. Cook the chicken for 15–20 minutes until fully cooked and no longer pink. Once done, shred the chicken using two forks or a hand mixer.
- Saute onions and garlic: While the chicken cooks, saute the onions and garlic in cooking spray until the onions become slightly translucent and fragrant. Transfer them to a large mixing bowl.
- Create cream of chicken soup: In the same pan used for the onions and garlic, combine chicken broth, milk, flour, poultry seasoning, salt, and pepper. Simmer over medium heat, whisking continuously until the mixture thickens into a creamy consistency similar to canned cream of chicken soup. Remove from heat and transfer to the large mixing bowl with the onion mixture.
- Mix ranch seasoning: In a small bowl, combine dried parsley, dill, garlic powder, onion powder, salt, pepper, and dried chives (if using). Stir well to ensure everything is evenly mixed.
- Combine ingredients: Add the shredded chicken, Greek yogurt, low-fat milk, melted butter, half of the Monterey Jack cheese, uncooked noodles, defrosted mixed vegetables, chopped pepperoncini, and homemade ranch seasoning to the large bowl with the soup mixture. Mix everything until well incorporated.
- Assemble the casserole: Pour the mixture into the prepared casserole dish, smoothing it out with a spoon. Ensure that all the noodles are pressed into the creamy mixture to ensure they cook evenly. Sprinkle the remaining Monterey Jack cheese on top.
- Bake the casserole: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the noodles are tender and the cheese is melted and bubbly. For a golden cheesy top, broil for 2–3 minutes.
- Rest and serve: Allow the casserole to rest for a few minutes before serving to let the flavors meld together.
Notes
- Nutrition facts are estimated and will vary with substitutions.
- Use any combination of veggies to suit your preference.
- For an extra kick, consider using spicy pepperoncini or adding a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
