Chicken Casserole Recipe

This chicken casserole recipe is perfect for family dinner any time of year. It’s so simple to whip together and it makes a big, filling meal that your whole family can enjoy. We’re in love with the creamy consistency and the flavors from the dry onion soup mix.

Chicken Casserole Recipe

How To Make Chicken, Broccoli, and Red Bell Pepper Casserole

Indulge in a delicious Chicken Casserole with beautiful broccoli florets and vibrant red bell peppers. The cream of mushroom soup becomes a thick sauce for a velvety dish. Enjoy this flavorful meal any time of the day!

Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins


  • 2 lb chicken breasts, halved, boned and skinned
  • 10¾ oz condensed mushroom soup, (1 can)
  • 10 oz broccoli, blanched, drained, and cooled
  • 10 oz red bell peppers, chopped
  • ¼ cup unsalted butter, melted
  • ¼ cup cheese, of your choice, shredded
  • tsp paprika, (1 envelope)
  • tsp ground celery seeds
  • ¼ tsp onion powder
  • ¼ tsp dried thyme
  • salt and ground black pepper, to season


  1. Combine the melted butter, paprika, celery seeds, onion powder, and dried thyme together. Season it with salt and pepper.

  2. In a large mixing bowl, place the chicken then pour your butter mixture. Toss to evenly coat.

  3. Preheat oven to 350 degrees F then grease a baking casserole of your choice with cooking spray.

  4. In the greased casserole, layer your condensed mushroom soup, broccoli, bell peppers, and tossed chicken. Top with some grated cheese.

  5. Bake for 1½ to 2 hours until the chicken is tender. Serve immediately!


  • Sugar: 4g
  • :
  • Calcium: 123mg
  • Calories: 614kcal
  • Carbohydrates: 13g
  • Cholesterol: 187mg
  • Fat: 37g
  • Fiber: 4g
  • Iron: 3mg
  • Monounsaturated Fat: 13g
  • Polyunsaturated Fat: 5g
  • Potassium: 982mg
  • Protein: 55g
  • Saturated Fat: 16g
  • Sodium: 755mg
  • Trans Fat: 1g
  • Vitamin A: 3281IU
  • Vitamin C: 154mg
Nutrition Disclaimer
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