Deliciously comforting and historically intriguing, this Nixon Chicken Casserole brings a taste of presidential history to your dinner table! During Richard Nixon’s presidency, this creamy, cheesy casserole became a White House favorite for family dinners and informal gatherings, combining simple ingredients into something truly special that has stood the test of time.
Why This Recipe Works
- The combination of tender chicken, creamy sauce, and melted cheese creates layers of texture and flavor that meld together perfectly during baking
- Using both cream of chicken and cream of mushroom soups provides a rich, velvety base that keeps the casserole moist while allowing the other ingredients to shine through
- The crispy fried onion topping adds a wonderful crunch that contrasts beautifully with the soft, creamy interior, creating that perfect comfort food experience
- Simple preparation means even beginner cooks can achieve impressive results, making it perfect for weeknight dinners or potluck gatherings
- The recipe scales beautifully for larger crowds and reheats exceptionally well, making it ideal for meal prep or leftovers that taste even better the next day
Ingredients
- 3 cups cooked chicken, shredded (from about 1.5 pounds boneless, skinless chicken breasts)
- 1 (10.5 ounce) can cream of chicken soup, undiluted
- 1 (10.5 ounce) can cream of mushroom soup, undiluted
- 1 cup sour cream, full fat recommended for creaminess
- 2 cups sharp cheddar cheese, shredded and divided
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon paprika
- 1 (6 ounce) can French fried onions, divided
- 1 cup frozen peas, thawed
- 1/2 cup celery, finely diced
- 1/4 cup fresh parsley, chopped for garnish
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Cutting board and chef’s knife
- Measuring cups and spoons
- Mixing spoons and spatula
- Aluminum foil
- Oven mitts
Instructions
Preheat and Prepare Your Baking Dish
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish with butter or cooking spray. This temperature is ideal for casseroles as it allows everything to heat through evenly without burning the top. While the oven heats, take your cooked, shredded chicken—you can use rotisserie chicken for convenience or poach your own breasts. If poaching, place chicken breasts in a saucepan, cover with water, bring to a simmer, and cook for 15-20 minutes until internal temperature reaches 165°F. Let cool slightly before shredding with two forks. Properly shredded chicken will distribute evenly throughout the casserole, ensuring every bite has that perfect protein component.
Combine the Creamy Base Ingredients
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and whole milk. Whisk these together until completely smooth and well incorporated—this should take about 2-3 minutes of vigorous whisking. The consistency should be pourable but not watery. Add the garlic powder, onion powder, black pepper, and paprika, whisking again to distribute the seasonings evenly. This creamy mixture forms the heart of your casserole, so make sure there are no lumps of undissolved soup concentrate. The combination of both cream soups creates a more complex flavor profile than using just one type, giving your casserole that signature depth that makes it so memorable.
Incorporate Chicken and Vegetables
Add the shredded chicken, thawed frozen peas, and finely diced celery to the creamy base. Gently fold these ingredients together using a spatula until everything is evenly coated with the sauce. Be careful not to overmix—you want to maintain the texture of the chicken and vegetables. Then stir in 1 cup of the shredded cheddar cheese and half of the French fried onions, reserving the remaining cheese and onions for the topping. The celery adds a pleasant crunch while the peas provide sweetness and color contrast. Mixing some cheese into the base ensures cheesy goodness throughout, not just on top where it can sometimes become too dominant.
Bake to Perfection
Transfer the mixture to your prepared baking dish, spreading it into an even layer with your spatula. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake covered for 25 minutes—this allows the casserole to heat through completely without drying out. After 25 minutes, remove the foil and continue baking uncovered for another 15 minutes. The edges should be bubbling gently and the center should be hot when tested with a knife. The uncovered baking time allows some moisture to evaporate, concentrating the flavors while the top begins to set in preparation for the final cheesy topping.
Add the Final Toppings and Brown
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, followed by the rest of the French fried onions. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is completely melted and bubbly and the onions are golden brown. Watch carefully during this final stage—the onions can go from perfectly golden to burned surprisingly quickly. The total baking time should be approximately 50-55 minutes from start to finish. Let the casserole stand for 10 minutes before serving to allow the sauce to thicken slightly, making for cleaner slices and better flavor distribution.
Tips and Tricks
For the absolute best texture in your Nixon Chicken Casserole, consider making your own cream soup substitute. Combine 3 tablespoons butter, 3 tablespoons flour, and 1 cup chicken broth—cook until thickened, then add 1/2 cup cream. This eliminates the canned soup taste and allows you to control sodium levels. If you do use canned soup, try the low-sodium versions and adjust seasoning to taste. For extra flavor depth, sauté half a diced onion and two minced garlic cloves in butter before adding to the mixture—this simple step adds incredible aromatic complexity. When shredding chicken, do it while still warm for easier shredding, but make sure it’s cool enough to handle comfortably. For maximum creaminess, bring your sour cream to room temperature before mixing—cold sour cream can sometimes cause slight curdling when mixed with hot ingredients. If you’re making ahead, assemble the casserole without the topping, cover and refrigerate for up to 24 hours, then add toppings and bake as directed, adding 10-15 minutes to the covered baking time since you’re starting from cold. For freezing, bake completely without toppings, cool completely, then wrap tightly and freeze for up to 3 months. Thaw in refrigerator overnight, add toppings, and bake at 350°F for 25-30 minutes until heated through. The French fried onions can be replaced with crushed potato chips, crackers, or even homemade breadcrumbs tossed with melted butter for different texture variations. If your casserole seems too dry after baking, stir in a few tablespoons of warm milk or cream before serving. For a golden brown top without burning, you can finish under the broiler for 1-2 minutes at the very end—but watch constantly as broilers vary widely in intensity.
Recipe Variations
- Southwest Twist: Add 1 cup corn kernels, 1 can drained black beans, 1 diced jalapeño (seeds removed for less heat), and replace the cheddar with pepper jack cheese. Add 1 tablespoon chili powder and 1 teaspoon cumin to the sauce mixture for a Tex-Mex flavor profile that brings some welcome spice to the classic recipe.
- Italian Version: Substitute mozzarella for cheddar, add 1/2 cup grated Parmesan, and include 1 cup chopped spinach and 1/4 cup sun-dried tomatoes. Use Italian seasoning blend instead of the paprika, and consider adding cooked Italian sausage for an even heartier dish that channels lasagna flavors.
- Healthy Makeover: Use Greek yogurt instead of sour cream, low-fat cheese, and add extra vegetables like diced carrots and zucchini. Replace the fried onions with a whole wheat breadcrumb topping mixed with a tablespoon of olive oil for reduced fat content without sacrificing texture or flavor satisfaction.
- Gluten-Free Adaptation: Use gluten-free cream soups or make your own with gluten-free flour, ensure all other ingredients are gluten-free certified, and use gluten-free crackers or fried onions for the topping. Many brands now offer excellent gluten-free alternatives that work beautifully in this type of recipe.
- Seafood Variation: Replace chicken with 3 cups flaked cooked salmon or tuna, add 1 tablespoon lemon juice to the sauce, and include 1/2 cup chopped artichoke hearts. The rich fish pairs wonderfully with the creamy sauce, creating a sophisticated twist that’s perfect for special occasions or fancy potlucks.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! This casserole is perfect for make-ahead preparation. You can assemble the entire dish (without the final cheese and onion topping) up to 24 hours in advance. Cover tightly with plastic wrap or aluminum foil and refrigerate. When ready to bake, remove from refrigerator while preheating oven, add toppings, and bake as directed, adding about 10-15 minutes to the covered baking time since you’re starting with a cold dish. The flavors actually improve with some resting time, making this an excellent option for busy weeknights or entertaining when you want to minimize last-minute kitchen work.
What’s the best way to reheat leftovers?
For best results, reindividual portions in the oven at 325°F for 15-20 minutes until heated through. You can also use the microwave, but be aware that the topping may lose its crispness. If microwaving, place on a microwave-safe plate and heat for 2-3 minutes, stirring halfway through. For oven reheating, cover with foil to prevent over-browning. If the casserole seems dry after refrigeration, sprinkle a tablespoon of milk or chicken broth over the top before reheating to restore moisture. The casserole keeps well for 3-4 days refrigerated, making excellent lunches throughout the week.
Can I use raw chicken instead of cooked?
While possible, I don’t recommend using raw chicken in this recipe. The cooking time for raw chicken would require much longer baking, potentially resulting in overcooked vegetables and separated sauce. If you must use raw chicken, cut into 1-inch pieces and sauté until cooked through before adding to the mixture. The internal temperature should reach 165°F to ensure food safety. However, using pre-cooked chicken ensures even cooking and better texture control, plus it allows you to make the casserole faster when time is limited.
What can I substitute for the canned soups?
You can make excellent homemade substitutes! For cream of chicken: melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook 1 minute, then gradually whisk in 1 cup chicken broth and 1/2 cup milk or cream. Cook until thickened. For cream of mushroom: follow same method but sauté 1/2 cup chopped mushrooms first. These homemade versions taste fresher and allow you to control sodium and ingredients. Many stores also carry organic or healthier prepared options if you prefer convenience but want to avoid traditional canned soup ingredients.
How can I make this recipe vegetarian?
For a vegetarian version, replace the chicken with 3 cups of meat substitute like diced seitan or tempeh, or use hearty vegetables like diced potatoes, cauliflower florets, and extra peas. Use vegetable broth instead of chicken broth in any homemade soup substitutes, and ensure the cream soups are vegetarian (many contain chicken stock). You might also add 1 cup of cooked lentils for protein. The result will be different but still delicious—a hearty vegetable casserole that maintains the comforting creamy texture while accommodating vegetarian diets beautifully.
Summary
This Nixon Chicken Casserole combines tender chicken, creamy sauce, and crispy toppings for ultimate comfort food. Perfect for family dinners, potlucks, or make-ahead meals, it’s historically inspired and consistently delicious.
