Scalloped Chicken Casserole — A Cozy, Classic Comfort Dish

 

 

If you are looking for a simple, comforting meal that makes good use of leftover cooked chicken then this is the recipe you will want to keep close to hand.  Tender cooked pieces of chicken are gently folded into a creamy mixture of sour cream, mayonnaise, and pantry herbs and seasonings. Crisp celery and sharp cheddar cheese are also folded in before spreading it into a casserole dish, slathering the top with crisp cracker crumbs and baking the whole lot to golden brown, bubbling perfection.

No cream of whatever soup required, this is a small batch recipe that feeds two to three people. You can also double it to feed more.

It’s a wonderful way to use leftover chicken, and the ingredients are as humble as they come — nothing fancy, nothing complicated, just honest, old‑fashioned flavor. Perfect for busy weeknights, cozy suppers or anytime you want something that feels and tastes like it came straight from your grandmother's kitchen.

 

I had some chicken leftover from a rotisserie chicken to use up the other day and decided to make a casserole for us to enjoy. I know I could have made chicken salad for sandwiches or whatever, but I was really wanting a casserole and Eileen agreed. We went on a search and found one here.

This casserole is a great option. It doesn't use creamed soup. The sauce instead is composed of a mix of sour cream and mayonnaise. Kind of like what you would make a dip with.  Into that go a variety of herbs and spices/seasonings.  I took the liberty of cutting the recipe in half as there are only two of us here to eat it.

It is loaded with lots of grated cheese and the crunch of chopped celery. I think spring onions would also make a nice addition.  It is not overly saucy and gloopy like some casseroles are, which I liked. If you are looking for a something a bit saucier then by all means do double the sauce ingredients.

We enjoyed this spooned over baked potatoes done in the English Style.  Crispy skins and fluffy middles. We just cracked them open and piled on the casserole. Oh boy but it was some good. I also made a tasty coleslaw to enjoy alongside.  Sorry we were so hungry that we couldn't wait to tuck in so I didn't get any photos of it plated up.

I highly recommend!  I think this is one you will really enjoy. I dare say it would also make a tasty pie filling.

 

INGREDIENTS NEEDED

TO MAKE

SCALLOPED CHICKEN CASSEROLE

Simple ingredients put together easily with most delicious results. This is a small batch recipe which feeds two to three people. Simply double the ingredients to feed four to six.

• 2 cups (340g) cubed cooked chicken
• 1/2 cup (53g) chopped celery
• 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
• 1/4 cup (60g) full fat mayonnaise
• 1/4 cup (60g) sour cream
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

For the cracker crumb topping:

• 15 buttery round crackers, crumbled
• 1 TBS butter, melted

 

NOTES ON INGREDIENTS

You can use leftovers from a roast chicken, or a rotisserie chicken, or you can cook some chicken breast on purpose to use in this. I tell you how below. Cut the meat into 1/2 inch cubes.

I like to remove the strings from my celery. Simply grab the strings at the end of the stick of celery between your thumb and the blade of a knife.  Hold tightly and pull down to the other end of the stick. They easily come away. Discard the strings and chop the remainder of the celery. I cut it into 1/4 inch dice.

I use full fat mayo and sour cream so as to avoid the risk of the sauce splitting.

Use a good well flavored Cheddar. If you don't like cheddar, feel free to use another nicely flavored cheese that melts well. Colby Jack,  Swiss, Emmenthal. Or any combination of cheeses.  I do like to grate my own cheese.

Make sure you use onion and garlic powder and not the salts. 

You know what I mean by round buttery crackers. Another option would be Town House, TUC or any crisp buttery type of cracker.

I use salted butter.

 

HOW TO MAKE SCALLOPED CHICKEN CASSEROLE

This is a quick and easy make. Once your ingredients are assembled, they go together quickly.  It bakes in about half an hours time max. 

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
2. Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together. (I use a small wire whisk to do this.)
3. Fold in the chicken, cheese and celery, again combining well together. (Make sure you scrape from the bottom so nothing gets left unfolded. I use a rubber spatula and scrape from the bottom of the bowl.)
4. Spread this mixture out in the baking dish evenly. (I use the rubber spatula to smooth it over.)
5. Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture. (Put the crackers in a zip lock baggie and roll a rolling pin over them. I like mine to be a mix of coarse and fine crumbs. If you really like a cracker crumb topping you could double the amounts.)
6. Bake in the preheated oven for half an hour until golden brown and bubbling around the edges. (You can stick a metal knife in the center and see how hot it gets to make sure it is totally heated through.)
7. Let sit for 5 to 8 minutes before serving.

 

HOW TO COOK CHICKEN BREASTS 

TO USE IN THIS AND OTHER RECIPES

It is not hard to poach chicken breasts. I often will poach a whole package of them to keep in the fridge for salads, sandwiches and casseroled. (For this particular recipe you will need two small chicken breasts.)

Put your chicken breast into a saucepan. Cover with water. Add a few whole peppercorns, some salt (to taste), a bay leaf and a pinch of cayenne pepper. Bring to the boil over medium high heat.

Skim off any scum and discard. Cover tightly and reduce the heat to medium low. Leave to simmer for 10 minutes. 

Turn off the burner and then leave the chicken to cool in the water until you can comfortably handle it without burning yourself. It should be perfectly cooked through, moist and delicious.

Store in the refrigerator in an airtight container. Use within 4 days.  For longer storage, cut into cubes and freeze in an airtight container. Label, date, and use within 3 to 4 months.

 

DELICIOUS VARIATIONS

• If you are not a fan of celery, feel free to use canned water chestnuts or slivered almonds. Both work well, taste good and add a lovely crunch.
• You could add some chopped cooked vegetables if you wish. Broccoli is nice.
• You can vary the type of cheese used if you wish. You can combine two different kinds. Just be sure to use a cheese that will melt nicely into the casserole.
• Top with Crispy Fried Onions rather than the cracker crumbs if you wish. Or you can mix a small amount of the Onions into the cracker crumbs.
• Top with crushed potato chips rather than the cracker crumbs. Pick your favorite kind and just go with it. Sour Cream & Onion are very nice.
• Crushed cornflakes mixed with the melted butter are also very nice.
• If you are looking for a creamier finish, double the sour cream and the mayonnaise.

 

A FEW MORE LEFTOVER CHICKEN RECIPES TO ENJOY

I think I like the leftovers almost more than I like the main event. Here are a few other tasty ways to enjoy your leftover chicken!

CRUSTY CHICKEN POT PIE BUNS - Leftover cooked chicken and vegetables in a tasty, creamy sauce. Stuffed into a hollowed out crusty roll and topped with stuffing. These are then baked until the filling is hot and bubbling and heated through. No faffing about with rolling out pastry. These are quite simply a delicious way to use up what's in the refrigerator. If you have leftover gravy, so much the better!  

CRISPY CHICKEN SALAD - Cooked chicken is shredded, lightly battered in a spicy coating and flash fried in a bit of oil. Served atop a tasty salad with a nice mix of vegetables, dried cranberries and cheese. It is drizzled with a delicious honey mustard dressing. This main dish salad always goes down a real treat.  

AMISH CHICKEN & STUFFING CASSEROLE - This is one of my absolute all time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.  

 

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Yield: 2 - 3 servings

Author: Marie Rayner

Scalloped Chicken Casserole (small batch)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Rich and creamy with plenty of cheese and a tasty crunch from the use of celery. A lovely buttery cracker crumb topping completes the picture.

Ingredients

• 2 cups (340g) cubed cooked chicken
• 1/2 cup (53g) chopped celery
• 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
• 1/4 cup (60g) full fat mayonnaise
• 1/4 cup (60g) sour cream
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

For the cracker crumb topping:

• 15 buttery round crackers, crumbled
• 1 TBS butter, melted

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
2. Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together.
3. Fold in the chicken, cheese and celery, again combining well together.
4. Spread this mixture out in the baking dish evenly.
5. Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture.
6. Bake in the preheated oven for half an hour until golden brown and bubbling around the edges.
7. Let sit for 5 to 8 minutes before serving.

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