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Mississippi chicken casserole in a white 9x13 dish with a serving lifted out, showing creamy egg noodles, chicken and pepperoncini under melted cheese

Mississippi Chicken Casserole

Ranch-seasoned chicken, egg noodles and pepperoncini in a creamy sour cream and cream cheese sauce, baked under mozzarella and cheddar. Serves 6.
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Prep Time 15 minutes
Cook Time 1 hour
Rest 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 973 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 12 ounces egg noodles
  • 1 tablespoon olive oil
  • 1 ounce ranch seasoning mix 1 packet
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth low-sodium or no salt added
  • 1 cup sour cream
  • 1 cup cream cheese softened
  • 1/2 cup unsalted butter melted
  • 1/2 cup pepperoncini peppers sliced
  • 1/4 cup pepperoncini juice from the jar
  • 2 cups mozzarella cheese shredded, divided
  • 1 cup cheddar cheese shredded, divided
  • parsley chopped, for garnish, optional

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Cook the egg noodles in salted water until just al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with the ranch seasoning, garlic powder and black pepper. Cook for 5 to 6 minutes, until lightly browned. The chicken does not need to be fully cooked yet; it finishes in the oven.
  • In a large bowl, whisk the chicken broth, sour cream, cream cheese, melted butter and pepperoncini juice until smooth.
  • Add the noodles, chicken and sliced pepperoncini to the sauce and stir until everything is well coated. Fold in 1 1/2 cups of the mozzarella and 1/2 cup of the cheddar.
  • Spread the mixture in the baking dish and sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of cheddar over the top. Bake uncovered for 40 to 45 minutes, until bubbly and lightly golden and the center reaches 165°F.
  • Let the casserole rest for 5 minutes. Sprinkle with chopped parsley if you like and serve hot.

Notes

Cook the noodles only to al dente. For more heat, add a splash more pepperoncini juice. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 973kcalCarbohydrates: 49.7gProtein: 59.8gFat: 59.3gSodium: 1501mgFiber: 2.2gSugar: 4.9g
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