Country Style Casserole
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This Country Style Casserole is the kind of comfort food that feels like a hug from the oven—creamy, hearty, and wonderfully satisfying. It’s a breeze to put together thanks to frozen vegetables and canned soup, making it ideal for busy weeknights or when you need something cozy without the fuss. One of my favorite things about this recipe is how flexible it is: it’s a fantastic way to use up leftover chicken or turkey, and if you’re short on time, a store-bought rotisserie chicken works beautifully too.
I’ve been making this casserole for years, and it’s always a hit with my family. The creamy filling, tender veggies, and golden baked top makes it one of those dishes that disappears fast at the dinner table. Whether you’re feeding a crowd or just craving something warm and nostalgic, this casserole delivers every time.
Ingredients for Country Style Casserole
- ONION
- CONDENSED CREAM OF CHICKEN SOUP
- MAYONNAISE
- MILK
- HONEY
- DIJON MUSTARD
- CUBED COOKED CHICKEN
- FROZEN SHREDDED HASH BROWN POTATOES
- FROZEN SLICED CARROTS
Instructions for Country Style Casserole
Sauté the Onion: In a medium skillet over medium heat, sauté the chopped onion in ¼ cup water until softened and translucent, about 5–7 minutes. Cooking in water instead of oil keeps the dish lighter—feel free to add water gradually as needed. Once tender, remove from heat and set aside.
Mix the Creamy Base: In a large mixing bowl, stir together the cream of chicken soup, mayonnaise, milk, honey, and mustard until well blended. The mixture should be smooth and creamy—this forms the flavorful base of your casserole.
Combine the Ingredients: Gently fold in the cooked chicken, frozen hash browns, shredded carrots, and the sautéed onions. Stir until everything is evenly coated in the creamy mixture.
Assemble and Bake: Pour the mixture into a greased 13×9-inch baking dish, spreading it out evenly. Cover with foil and bake at 350°F (175°C) for 45 to 50 minutes. Then, remove the foil and continue baking for an additional 15 to 20 minutes, or until hot and bubbly.
Serve and Enjoy: Let the casserole rest for a few minutes before serving. This hearty dish yields 6 to 8 servings and makes for a cozy, crowd-pleasing dinner.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes! If you prefer fresh vegetables, just chop and lightly steam or sauté them before adding them to the casserole. This helps ensure they’re tender and cook evenly.
What kind of chicken works best?
Any cooked chicken will do—leftovers, rotisserie, grilled, or baked. You can even swap in turkey if that’s what you have on hand.
Can I make this casserole ahead of time?
Absolutely. Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 20–30 minutes before putting it in the oven.
Is this recipe freezer-friendly?
Yes! Assemble the casserole in a freezer-safe dish (before baking), wrap it well, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Can I make this without mayonnaise?
You can substitute the mayo with plain Greek yogurt or sour cream for a tangy twist. The texture will be similar, though the flavor will shift slightly.
FOR MORE RECIPES LIKE THIS, TRY:
- Angel Chicken and Rice Casserole
- Loaded Potato and Chicken Casserole
- Chicken Broccoli Rice Casserole
- Easy Chicken a la King Noodle Casserole
Country Style Casserole
Real Mom Kitchen
Equipment
Ingredients
- ½ onion diced
- 21 ½ oz condensed cream of chicken soup, undiluted (two 10-3/4 ounces cans)
- ¾ cup mayonnaise
- ½ cup milk
- 3 Tbsp honey
- 2 Tbsp Dijon mustard
- 4 cups cubed cooked chicken
- 26 oz pkg frozen shredded hash brown potatoes
- 3 cups frozen sliced carrots
Instructions
- In a skillet, saute onion in 1/4 cup water until tender. Cooking in water will save on calories. You can add water a little at a time while cooking if needed. Set aside.
- In a large bowl, combine the soup,mayonnaise, milk, honey, and mustard until smooth.
- Then fold in the chicken, hash browns, carrots, and onions that were previously cooked.
- Pour mixture into a greased 13-in. x 9-in. baking dish.
- Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Serves 6-8.
