Chicken Crunch Casserole

by Sheryl

I don’t know how many times I scrambled to put dinner on the table. I have a very busy schedule, juggling work and business that prepping dinner for my family feels like a chore. Don’t get me wrong, I love cooking for my family, and it is one of the best parts of my day. But I mostly struggle with time, so recipes like this Chicken Crunch Casserole are a gem! Incredibly delicious, super creamy, and crunchy. A no-fuss, busy weeknight dinner that is freaking easy to prep and a snap to make. You just have to mix everything, bake in the oven, and you are all set for a super tasty, satisfying meal to end the day with a bang!


3 c. cooked rotisserie chicken, shredded
3 c. Rotini noodles, cooked
2 10-ounces cans of cream of chicken soup
1/2 c. chicken broth
1/2 c. milk
6 ounces French’s French Fried Onions, divided
1 c. shredded cheddar cheese, divided
1 c. frozen peas
1 c. canned corn
2 tbsp garlic powder
Fresh parsley for garnish, optional

How to make Chicken Crunch Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place the veggies, chicken, cooked noodles, soup, chicken broth, half of the cheddar cheese, half of the french fried onions, milk, and garlic powder in a large bowl. Mix well until combined.

Step 3: Into a greased 9 x 13-inch pan, pour the mixture and sprinkle with the rest of the cheddar cheese.

Step 4: Cover the casserole, place it in the preheated oven, and bake for about 30 minutes.

Step 5: Remove the cover and top with the rest of the french fried onions, then resume baking for another 5 minutes.

Step 6: Take the casserole out of the oven when done, and if desired, garnish with some fresh parsley before serving. Enjoy!

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