Description
This Mississippi Chicken Casserole is a creamy, flavorful dish that is perfect for a comforting weeknight dinner. Tender shredded chicken combined with tangy ranch and au jus flavors, creamy cheeses, and a hint of pepperoncini heat, baked to golden perfection.
Ingredients
Scale
For the Casserole:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 8 pepperoncini peppers
- 2 tablespoons pepperoncini juice
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
For Serving:
- 2 cups cooked egg noodles or rice (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook the chicken breasts in a skillet over medium heat until fully cooked, then shred the chicken with two forks.
- In a large bowl, mix the shredded chicken with ranch seasoning, au jus mix, cream cheese, sour cream, pepperoncini peppers, pepperoncini juice, and 1 cup of the shredded cheddar cheese. Stir until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly. Top with the remaining cheddar cheese. Dot the butter pieces over the casserole.
- Bake for 25–30 minutes, or until hot and bubbly and the cheese is melted and golden. Let rest for 5 minutes before serving. Garnish with chopped parsley and serve over egg noodles or rice if desired.
Notes
- You can use rotisserie chicken for quicker prep.
- Adjust the number of pepperoncinis to suit your spice preference.
- Leftovers reheat well and make a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 2g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
