Mississippi Chicken Casserole is a comforting and delicious dish that combines tender chicken, creamy sauces, and cheesy noodles for a hearty meal.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless skinless chicken breasts, cut into bite-size pieces
12 ounces egg noodles
1 tablespoon olive oil
1 ounce ranch seasoning mix, 1 packet
1 teaspoon garlic powder
½ teaspoon black pepper
1 cup chicken broth, low sodium or no sodium added
1 cup sour cream
1 cup cream cheese, softened
½ cup unsalted butter, melted
½ cup pepperoncini peppers, sliced
¼ cup pepperoncini juice
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
chopped parsley, for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook 12 ounces of egg noodles in salted water until just al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with ranch seasoning, garlic powder, and black pepper. Cook for 5 to 6 minutes until lightly browned; the chicken does not need to be fully cooked.
In a large bowl, whisk together chicken broth, sour cream, cream cheese, melted butter, and pepperoncini juice until smooth.
Add the cooked noodles, chicken, and sliced pepperoncini peppers to the sauce. Stir until well coated.
Fold in 1½ cups of mozzarella and ½ cup of cheddar.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and cheddar over the top.
Bake uncovered for 40 to 45 minutes, until bubbly and lightly golden.
Let the casserole rest for 5 minutes. Garnish with chopped parsley if using, then serve hot.
Notes
Feel free to adjust the amount of pepperoncini to your taste.
This dish can be prepared ahead of time and baked just before serving.
Garnishing with parsley adds a nice touch of color.