Creamy Chicken Casserole
A comforting, slow-cooked chicken casserole that's creamy and perfect over mashed potatoes, requiring minimal prep and full of flavor.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in or boneless) Bone-in adds flavor.
- 2 cups baby carrots
- 1 cup button mushrooms, halved or whole
- 1 can cream of chicken soup (10–12 oz)
- 1 cup chicken broth Use low-sodium for tighter salt control.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
For Serving
- as needed mashed potatoes Store-bought or homemade.
Instructions
Preparation
- Place the chicken thighs in the slow cooker in a single layer. Tuck the baby carrots and button mushrooms around and on top of the chicken.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Pour the soup mixture evenly over the chicken and vegetables, ensuring the thighs are mostly coated. Cover the slow cooker.
Cooking
- Cook on low for 6–8 hours, or until the chicken is very tender and registers at least 165°F (74°C). If short on time, cook on high for 3–4 hours, checking for doneness sooner.
Serving
- Taste the sauce and adjust seasoning with salt and pepper if needed. Serve scoops of the creamy casserole over a bed of buttery mashed potatoes.
Notes
Refrigerate leftovers within two hours in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave. For freezing, cool completely and transfer to a freezer-safe container for up to 2 months.