Description
A heartwarming Mississippi Chicken Casserole, featuring tender chicken, creamy flavors, and vibrant vegetables, perfect for a family meal.
Ingredients
Scale
- 1.5 lbs. boneless, skinless chicken breasts (raw)
- 1/2 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup non-fat plain Greek yogurt
- 1/2 cup 2% low-fat milk
- 2 Tbsp. unsalted butter
- 1 cup shredded Monterey Jack cheese
- 3 cups uncooked wide egg noodles
- 12 oz. bag frozen mixed vegetables (defrosted)
- 16 oz. jar of pepperoncini (drained and roughly chopped)
- 3 Tbsp. homemade ranch seasoning
- 3 Tbsp. dried parsley
- 1 Tbsp. dried dill
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. salt
- 1/2 tsp. fresh cracked pepper
- 1 Tbsp. dried chives (optional)
- 1.5 cup low-sodium chicken broth
- 3/4 cup low-fat 2% milk
- 1/3 cup all-purpose flour
- 1/2 tsp. poultry seasoning
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a large 9×13 inch casserole dish.
- Place the raw chicken in a large pot and cover it with water. Bring the water to a boil and cook the chicken for 15-20 minutes until fully cooked and no longer pink. After cooking, shred the chicken using two forks or a hand mixer.
- While the chicken is cooking, sauté the chopped onions and minced garlic in cooking spray until the onions become slightly translucent and fragrant. Place the cooked onions and garlic in a large mixing bowl.
- In the same pan used for the onions and garlic, create a homemade cream of chicken soup substitute. Combine chicken broth, low-fat milk, flour, poultry seasoning, salt, and pepper in the pan. Bring the mixture to a simmer over medium heat, whisking continuously until it thickens.
- To the large mixing bowl containing the onions and soup mixture, add shredded chicken, Greek yogurt, low-fat milk, melted butter, half of the shredded Monterey Jack cheese, uncooked noodles, mixed vegetables, chopped pepperoncini, and ranch seasoning. Mix until fully incorporated.
- Pour the mixture into the prepared casserole dish. Sprinkle the remaining Monterey Jack cheese on top.
- Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the noodles are tender and the cheese is melted and bubbly.
- Allow the casserole to rest for a few minutes before serving.
Notes
Feel free to customize vegetables based on personal preference. Rotisserie chicken can be used for a quick alternative.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Mississippi Chicken Casserole, Southern comfort food, chicken casserole, family recipe, easy dinner