Three Cheese Creamy Chicken Casserole

This recipe is based off of one my mom cooks us all the time. It’s a crowd pleasing comfort food. Creamy and Cheesy served overtop rice and covered in crispy, crunchy “croutons”. This Three Cheese Creamy Chicken Casserole is savory and satisfying!

Another thing I love about this recipe is that you can make it ahead of time and pop it into the oven when you’re ready! If we have baseball or soccer around dinner time, I love to make this in the morning , store it in the fridge, and pop it in the oven when we get home!

If you want to make it even easier use Rotisserie Chicken! The original recipe calls for cooking chicken breasts, letting them cool, and than chopping them up and adding them to the casserole..

I have to admit nine times out of ten  I just use Rotisserie Chicken. It taste just as good. Plus, it is just so much quicker, on days where I can’t devote a lot of time to the kitchen.

Prepping Your Ingredients

Before you put the casserole together you will need to already fully cook your chicken, or have a rotisserie chicken ready. You will also need to prep your croutons. To do this you can use any bread. I like to use sub rolls or a baguette because they get nice and toasty. You should cut them to your desired size about an inch or more wide, & leave them out uncovered on the counter for at least an hour. Finally, let’s talk about the broccoli! I usually just throw my raw broccoli right into the casserole mixture. It cooks just fine in there. However, if you prefer your broccoli to be on the soft side you can always boil or sautee it before throwing it in. I like my broccoli firm, so I take the easy option and don’t do any precooking, it’s really a matter of personal preference!

Let’s Get Cooking

Preheat your oven to 350°. In a large bowl mix together your cream of mushroom soup, Greek yogurt, mayonaise, & ricotta cheese. Add the cooked chicken, broccoli, and garlic powder. Mix well. Using a spatula scoop your mixture right into a 12×7 baking dish. Top it with shredded mild cheddar cheese and shredded jack cheese. Next take your “croutons” and place them on top of the cheese until the majority of the casserole is covered. [If you’re not cooking it right away this is where you would loosely cover the casserole in saran wrap and place it in the fridge.]

Melt about 3 tablespoons of butter , pour it over the”croutons” evenly. Place your casserole in the oven and cook it for about 45 minutes. This is usually when I start my rice. I have a rice cooker and it can stay in there for hours, if you’re doing it stovetop you will want to time accordingly.

The casserole is done when it starts bubbling and the croutons are a nice toasty color! After its done, I garnish mine with chopped green onions, if you don’t like green onions or don’t have them, it is definitely not necessary. It does however add a nice depth to the dish!