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Nothing beats a good casserole for a picnic. This Picnic Casserole Recipe is a lifesaver when you need something easy, tasty, and crowd-pleasing. With diced cooked chicken, frozen peas, sliced carrots, and cream of mushroom soup, it’s a hearty dish that’s simple to whip up. Topped with shredded cheddar cheese and breadcrumbs, it bakes to a golden, bubbly perfection. Perfect for sharing, this dish is sure to be a hit at your next outdoor gathering.
Picnic Casserole Recipe
Ingredients:
- 2 cups diced cooked chicken
- 1 cup frozen peas
- 1 cup sliced carrots
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken, frozen peas, sliced carrots, and cream of mushroom soup.
- Pour the mixture into a casserole dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Top with breadcrumbs.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
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What you will need to make picnic casserole
- Diced cooked chicken: Provides protein and a hearty base, making the casserole filling and satisfying.
- Frozen peas: Adds a pop of color and sweetness, balancing the savory flavors.
- Sliced carrots: Brings a slight crunch and natural sweetness, enhancing texture and taste.
- Cream of mushroom soup: Acts as a creamy binder, melding all ingredients together with rich flavor.
- Shredded cheddar cheese: Melts into a gooey, flavorful topping, adding depth and richness.
- Breadcrumbs: Creates a crispy, golden crust, offering a delightful contrast to the creamy interior.
Tools and Instruments Required
What tools/instruments will be needed to make Picnic Casserole Recipe
- Mixing bowl: Essential for combining chicken, peas, carrots, and soup evenly.
- Casserole dish: Holds the mixture and allows for even baking.
- Oven: Bakes the casserole to a golden brown and bubbly finish.
- Measuring cups: Ensures accurate portions of chicken, peas, carrots, and cheese.
- Spatula: Helps spread the mixture evenly in the casserole dish.
Picnic Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Cooked Chicken diced
- 1 cup Frozen Peas
- 1 cup Carrots sliced
- 1 can Cream of Mushroom Soup
- 1 cup Cheddar Cheese shredded
- 1 cup Breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken, frozen peas, sliced carrots, and cream of mushroom soup.
- Pour the mixture into a casserole dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Top with breadcrumbs.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Hawaiian Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup can enhance the overall flavor of the casserole without overpowering it.
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