![]() This casserole is perfect for a weeknight dinner. But if you’re not a fan, you could definitely use bread crumbs or even Ritz crackers in a pinch. I’ve used green beans, peas, corn, carrots, and even broccoli.Ĭornflakes-I LOVE the crunch and flavor of cornflakes on this casserole, so I can’t imagine using any substitute. Mixed Vegetables-I usually add frozen because it’s just easier and less time-consuming, but you could use fresh veggies as well. I think it just adds another layer of richness and a nice ‘tang’ to the casserole.Ĭheese- I use Cheddar, but you could also use Swiss, mozzarella, or even Parmesan. You could totally use greek yogurt instead, or skip it altogether. I’m not a big mayo fan so I substituted with sour cream. The original recipe called for Mayo instead of sour cream. The sauce won’t be as rich and creamy as it would be with the half and half or cream, but it will still be good. Or, if you’re going for a LOT less fat, you could use just milk. But I use a combination of half and half/whole milk instead. Most homemade condensed soup recipes call for heavy cream. Then just thaw the casserole in the refrigerator overnight and bake! are there any substitutions you recommend for the ingredients?įirst, the sauce. Just make sure to allow the casserole to cool completely before placing it in the freezer. Yes! You can actually freeze this casserole before or after you bake it. So I like to set it out about 20-30 minutes before I put it into the oven. Just remember that the cream sauce will thicken more as it sits in the refrigerator. YES! In fact, I often make it a day or two in advance. Mixed Vegetables (I use frozen but you can use fresh).Thank you for supporting our blog and family. You can find our full disclosure policy here. If you click through and make a purchase we will receive a small commission at no additional cost to you. (Affiliate links are provided for your convenience. Now let’s get started with the how, why and what’s in it! what you’ll need to make this easy chicken casserole SO good that I HAD to try it in one of the most comforting, most yummy, most stick to your ribs, warm up your belly kind of casseroles. BUT…it also has fresh herbs and chicken stock, AND less sodium! A few years ago I did find an alternative and in my opinion, it’s WAY better than that gloppy canned stuff!īonus? It’s also WAY healthier for you too! Of course, it’s not SUPER DUPER healthy. Which was okay when I was in my twenties (well it wasn’t, but who knew?) but not so okay now in my 50’s.īut regardless of how salty that soup was, I still used it because what other alternative did I have? As long as it’s High on creaminess and oh yes, sodium! LOTS and LOTS of sodium. Cream of Mushroom, cream of chicken, well, cream of anything, really. And the only way you could get that divine creaminess was to add in a can or two of condensed soup. Because EVERY casserole I’d ever LOVED had that special creamy sauce. Chicken, vegetables, pasta, and a crunch topping too! Oh, and did I mention it had a rich creamy sauce too?! This casserole had everything needed to be the perfect comfort food. Including this EVER so yummy Creamy Chicken Casserole I found WAYYYY back when in a local church cookbook. ![]() I loved those stick to your ribs-warm up your belly casseroles so much that when I started to raise a family I continued on the tradition of comfort food 101-with a whole arsenal of cream casseroles of my own. And of course, my all-time FAVORITE casserole…Tator Tot hotdish. ![]() Several casseroles that my mom used to make when I was a kid always come to mind.Ĭorn Beef Casserole. Easy Chicken Casserole (Without Soup!) comfort food 101! a creamy-cheesy chicken casserole with a crunchy topping and NO condensed soup!
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