Old-Fashioned Chicken Casserole

Cast iron skillet with a browned breadcrumb topping and a wooden spoon resting inside, revealing a pale mixture beneath the crumbs.

This old-fashioned chicken casserole combines tender cooked chicken with a rich, from-scratch cheese sauce, prepared on the stovetop and baked in a cast iron skillet with a golden breadcrumb topping.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 515kcal

Author Diane Gail

Ingredients

6 tablespoons salted butter melted, separated
1 tablespoon all-purpose flour
1 cup chicken broth
2 large garlic cloves pressed
1 teaspoon onion powder
4 ounces cream cheese cut in small chunks
1 cup cottage cheese
1/2 cup sour cream
4 cups cooked chicken breast cut in 1" chunks
1 cup panko breadcrumbs
1 cup breadcrumbs
2 tablespoons dried parsley

US Customary - Metric

Instructions

Add 1 tablespoon of the melted butter to a large saucepan over medium heat, then whisk in the flour until smooth and fully combined.
Whisk in the broth, then add the pressed garlic and onion powder. Bring to a gentle simmer, whisking frequently, until the sauce thickens slightly.
Add the cream cheese and simmer, stirring regularly, until the sauce is mostly smooth; a few soft pieces are fine and will finish melting in the oven.
Stir in the cottage cheese and sour cream until evenly combined, then remove the saucepan from the heat.
Stir the cooked chicken into the sauce until fully coated and evenly distributed.
In a bowl, mix the panko bread crumbs, bread crumbs, and dried parsley. Add the remaining melted butter and stir until the crumbs are evenly moistened.
Transfer the chicken mixture to a 10-inch cast iron skillet and spread into an even layer. Sprinkle the breadcrumb mixture evenly over the top.
Bake at 350°F (175°C) for 30 minutes, or until the casserole is hot throughout and the topping is golden brown.

Notes

Use fully cooked chicken: Starting with cooked chicken prevents excess liquid from releasing during baking and keeps the sauce rich and properly set.
Keep the sauce at a gentle simmer: Moderate heat allows the dairy to incorporate smoothly without thinning out before the casserole goes into the oven.
Choose a 10-inch cast iron skillet: This size creates the ideal depth for even heating and proper topping browning, without drying out the edges.
Let the casserole rest briefly after baking: A short rest helps the sauce settle and makes the casserole easier to serve cleanly.
Store leftovers properly: Refrigerate leftovers in an airtight container and reheat gently to maintain the sauce’s texture and the topping’s structure.

Nutrition