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Slow Cooker Cheesy Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 112 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cheesy Chicken Casserole is the ultimate comfort food made easy by a slow cooker. Tender chicken breasts are cooked in a creamy blend of condensed chicken and cheese soups with savory seasonings, then combined with elbow macaroni and topped with melted cheddar cheese and crispy bacon for a hearty and satisfying meal perfect for family gatherings or busy weeknights.

Ingredients

Scale

Chicken and Soup Mixture

  • 4 chicken breasts
  • 10.5 ounce can cream of condensed chicken soup
  • 10.5 ounce can cream of cheddar cheese soup
  • 14.5 ounce can chicken broth
  • 1 tablespoon minced dried onions
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic and herb seasoning

Pasta and Cheese

  • 1 16 oz. box elbow macaroni noodles
  • 1 ½ cups hot water
  • 3 cups shredded cheddar cheese

Optional Toppings

  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Prepare the slow cooker: Spray the slow cooker pot with non-stick spray to prevent sticking. Place the raw chicken breasts evenly at the bottom of the slow cooker to form the base layer.
  2. Add soups and broth: Spread the cans of cream of chicken soup and cream of cheddar cheese soup evenly over the chicken breasts. Pour the entire can of chicken broth into the pot over the soups and chicken mixture.
  3. Season the mixture: Sprinkle salt, black pepper, parsley flakes, garlic and herb seasoning, and minced dried onions evenly over the top. Do not stir; the seasonings should be on top to distribute flavor while cooking.
  4. Slow cook the chicken: Cover with the slow cooker lid and cook on low heat for 7 hours until the chicken is thoroughly cooked and tender.
  5. Shred chicken and add noodles: After 7 hours, remove the lid and shred the chicken breasts using two forks. Add the dry elbow macaroni noodles on top of the shredded chicken.
  6. Add hot water and stir: Pour 1 ½ cups of hot water over the noodles, then gently stir the mixture to ensure the noodles are submerged under the liquid for even cooking.
  7. Continue cooking noodles: Replace the lid and cook on low for an additional 45 minutes to 1 hour, stirring at least once during this time to prevent sticking and ensure even cooking. Check noodle tenderness after 30 minutes; if not fully cooked, continue for a few more minutes as needed.
  8. Add cheese and melt: Once the macaroni is tender, remove the lid and stir in the shredded cheddar cheese until it melts completely into the casserole.
  9. Prepare bacon topping: While cheese is melting, cook bacon slices until crispy, crumble, and sprinkle over the top of the casserole before serving.

Notes

  • This recipe is quite versatile—you can substitute cream of mushroom or cream of celery soup for a different flavor.
  • To reduce cooking time by half, cook on high heat for 4 hours before adding macaroni noodles.
  • After shredding chicken and adding noodles, cook for approximately 30 minutes and check noodle doneness; add more time if necessary.
  • Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of casserole)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://jmrecipes.com/slow-cooker-cheesy-chicken-casserole-recipe/