When the week feels like a blur and dinner needs to just happen, having a casserole like this one in the freezer feels like a small victory. It’s the kind of dish that doesn’t ask for much fuss but gives you all the warm, homey satisfaction you’d want after a hectic day. This freezer chicken casserole with canned chicken is a quiet helper in the kitchen, ready to step in when you need it most.
I remember the first time I pulled this out of the freezer. The aroma of melted cheese and buttery cracker topping filled the kitchen and suddenly my distracted mind—half checking my phone and half setting the table—was fully present. The casserole bubbled gently in the oven, and for a few minutes, I forgot about the endless to-dos waiting outside that kitchen door. It’s funny how a simple meal can ground you like that, even if I didn’t quite time the oven perfectly and had to nudge the timer a little later than planned.
Why You’ll Love It
- It’s a freezer-friendly lifesaver that you can prep ahead and forget until you’re ready.
- The creamy, cheesy texture feels indulgent without being complicated.
- Using canned chicken means less chopping and more time saved, though it’s not quite the same as fresh—sometimes that’s okay.
- The crunchy cracker topping adds a nice contrast to the soft pasta and sauce.
- It’s simple—and that’s kind of the point when you’re juggling everything else.
If you’re worried about the canned chicken flavor or texture, don’t be. It blends right in with the creamy sauce and veggies, making it a surprisingly satisfying dinner option. Plus, it’s perfect for those nights when you want something filling without standing over the stove.
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Freezer Chicken Casserole with Canned Chicken
- Total Time: 1 hour
- Yield: 6 1x
Description
A quick and easy freezer-friendly chicken casserole using canned chicken, perfect for busy weeknights. This comforting dish combines creamy sauce, pasta, and vegetables, all prepared ahead and frozen for convenient meals.
Ingredients
2 cans (12.5 ounces each) canned chicken, drained
2 cups uncooked elbow macaroni
1 cup frozen peas
1 cup frozen diced carrots
1 cup shredded cheddar cheese
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained canned chicken, cooked macaroni, frozen peas, frozen diced carrots, shredded cheddar cheese, condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until well combined.
Transfer the mixture into a 9×13 inch baking dish, spreading evenly.
In a small bowl, mix the crushed buttery crackers with melted butter until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Cover the baking dish tightly with aluminum foil.
To freeze: Place the covered casserole in the freezer for up to 3 months.
To bake from frozen: Preheat oven to 350°F (175°C). Remove foil and bake covered for 50 minutes, then uncover and bake an additional 10 minutes until the topping is golden and the casserole is heated through.
To bake from thawed: Thaw the casserole overnight in the refrigerator. Preheat oven to 350°F (175°C). Bake covered for 35 minutes, then uncover and bake an additional 10 minutes until golden and bubbly.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes
I usually use a standard baking dish for this casserole, and it fits perfectly in most ovens without fuss. Serving it with a simple green salad or some steamed broccoli makes a nice balance to the richness. Sometimes I swap the peas and carrots for whatever frozen veggies I have on hand—corn, green beans, or mixed veggies all work, though I haven’t tested every combo yet. For a little twist, a sprinkle of paprika or some chopped fresh herbs on top before baking adds a fresh note. And if you want to make it a bit lighter, swapping sour cream for Greek yogurt can work, though the texture changes a bit.
FAQ
Can I bake this casserole straight from the freezer?
Yes, just add extra baking time and keep it covered for most of the cooking to ensure even heating.
How long does it keep in the freezer?
Up to three months if well wrapped.
Can I use fresh chicken instead of canned?
You could, but it’ll change the prep time and texture a bit.
Is the cracker topping necessary?
It adds a great crunch, but you can skip it if you prefer.
Give this freezer chicken casserole a try when you want dinner to just work without extra hassle. It’s ready when you are, and somehow, that makes all the difference.