Hi all! I am back from my trip…and I will be sharing a lot of fun details mid week. I hope you had a beautiful fall weekend where you live:) Starting off the week with this really yummy chicken casserole. It is creamy and tasty…and quite healthy too!

Usually the word casserole and canned soup go hand in hand. I love this recipe because it is all basic ingredients….you can add in whatever veggies your family likes…and it heats up fabulously so you can make it ahead. This is a recipe that everyone will love…it is hearty and perfect for those busy fall nights. Make some on Sunday and have ready whenever your crew is ready to eat:) To make it even easier…pick up a pre-cooked rotisserie chicken at the grocery…

easy chicken casserole (no canned soup) recipe @cleverlyinspired (1)

If you don’t have chicken already cooked…here is a quick tip: On a baking sheet, place a sheet of parchment paper. On top place 4 boneless chicken breast. Bake on 325 for 30 minutes. When chicken is cooked, immediately place in your kitchen aid mixer (put guard on top, mixing blade) turn on 5 until chicken is all shredded up. Easy…no cutting involved!

easy chicken casserole (no canned soup) recipe @cleverlyinspired (2)


easy chicken casserole (no canned soup) recipe @cleverlyinspired (6)


easy chicken casserole (no canned soup) recipe @cleverlyinspired (9)


easy chicken casserole (no canned soup) recipe @cleverlyinspired (7)


Easy Chicken Casserole (no canned soup) Recipe

Tracie at CleverlyInspired
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Chicken Casserole (no canned soup)
Servings 6


  • 2 Cups egg noodles measured frozen I love Reames Noodles or dry
  • 1/4 C butter
  • 1/4 C olive oil
  • 8 oz fresh mushrooms chopped
  • 1/3 C flour
  • 2 C chicken broth
  • 1 C milk
  • salt pepper to taste
  • 1 tsp chicken bouillon
  • 2 C cooked chicken
  • pinch of thyme
  • pinch of sage
  • 1/4 C Parmesan


  • Cook noodles and set aside.
  • Melt butter and olive oil in a large skillet. Add in mushrooms and saute till lightly browned.
  • Stir in flour and whisk 2 minutes.
  • Stir in milk and broth and seasonings.
  • Whisk and sauce will thicken.
  • Combine sauce, noodles and chicken. Season to taste. Pour in greased 2 qt casserole dish. Sprinkle with bread crumbs (optional) and Parmesan.
  • Bake 350 for 30 minutes.


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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha's Circle of trusted bloggers.

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  1. This looks delicious. I am try to avoid the canned soups as much as possible or, if necessary, I’ll make my own. :)

  2. My husband and I were just talking about how we needed something new to cook. This looks delicious (and I LOVE the easy Kitchenaid instructions) Never thought about shredding up chicken in there. Thanks for the tips!

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