Church Chicken Casserole
Recipe Tags:
chicken
Prep Time:
20
Serves:
6
This creamy chicken noodle casserole is the ultimate comfort food with a crunchy, low-carb twist. Shredded chicken, tender egg noodles, and sliced mushrooms are folded into a rich, garlic-onion sour cream sauce, then baked to bubbly perfection under a crispy, buttery Southern Recipe pork rind crust. It’s a fast, hearty crowd-pleaser that delivers classic casserole warmth with an irresistible pork panko crunch.
Ingredients
- Church Chicken Casserole
• 8 oz egg noodles (or your favorite pasta) — cooked and drained
• 3 cups cooked shredded chicken (rotisserie works great)
• Salt & pepper (about 2 tsp kosher salt total & ¾ tsp black pepper total)
• 4 Tbsp butter (you’ll use some for sautéing, some for topping)
• 8 oz mushrooms (cremini or white), sliced
• 3 Tbsp all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• ½ tsp onion powder
• ½ tsp garlic powder
• 8 oz sour cream
• 2 cups of crushed Southern Recipe pork rinds (for the topping)
Preparation
1. Preheat oven to 350°F. Lightly grease a 9x13" baking dish.
2. In a large skillet, melt 2 Tbsp butter over medium heat. Add mushrooms, salt, and pepper; cook until tender (about 5 minutes).
3. Stir in remaining 2 Tbsp butter, then whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk until smooth and thickened (about 5 minutes).
4. Stir in garlic powder, onion powder, and sour cream. Season with more salt and pepper if needed.
5. In a large bowl, combine the cooked noodles, shredded chicken, mushrooms, and sauce. Mix well, then spread into your prepared baking dish.
6. In a small bowl, combine crushed pork rinds with melted butter. Sprinkle evenly over the casserole.
7. Bake for 30–35 minutes, until bubbly and golden brown on top.
Recipe Category:
chicken