Tennessee Chicken Casserole

Tennessee Chicken Casserole–this easy chicken cobbler is the ultimate comfort food! Juicy chicken, tender veggies, and a creamy, buttery topping come together in the slow cooker (or oven) for a no-fuss, delicious dinner.

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Tennessee Chicken Casserole

This one was pure comfort in a pan and I was surprised at how delicious it was! I had 2-3 servings myself 🙈. It’s pretty cool how you just layer the ingredients and magically everything turns out. Toss in whatever frozen veggies you like best. I used my casserole crockpot but you can use a normal slow cooker or bake in the oven. (I adapted this recipe from Tennessee Chicken Casserole on facebook).

Ingredients/Substitution Ideas

• Cooked Cubed Chicken–I used rotisserie chicken
• Frozen Mixed Veggies–I used peas, green beans and corn
• Self-Rising Flour–or you can use ½ cup all-purpose flour and ¾ teaspoon baking powder
• Kosher Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• Poultry Seasoning
• Smoked Paprika
• Evaporated Milk
• Better Than Bouillon Chicken Base
• Melted Butter
• Water
• Cream of Chicken Soup

Steps

Spray bottom of slow cooker with non-stick cooking spray. Evenly spread the chicken and veggies in the bottom of slow cooker.

Sift the flour into a medium mixing bowl. Whisk in the salt, pepper, garlic powder, onion powder, poultry seasoning, smoked paprika, evaporated milk and Better than Bouillon. Whisk until smooth. Pour the mixture over the chicken and veggies. 

Drizzle the melted butter over the top.

In the same mixing bowl whisk together the water and cream of chicken. Pour that mixture over the top of everything in the slow cooker.

Cover and cook on low for 4 hours or on high for 2-3 hours. 

Notes/Tips

• Serve with a side salad or steamed broccoli.
• If you don’t have self rising flour use ½ cup all-purpose flour and ¾ teaspoon baking powder.
• Don’t stir the layers. Just pour and let the magic happen while it bakes.
• If you want a crispier top, finish it under the broiler for a minute or two.
• Let it rest for 5–10 minutes before serving so it sets up nicely.
• I used my 3 quart casserole crock*. You can also make this in a 6 quart round oval slow cooker (or see the oven instructions in the recipe card).
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with frozen veggies are Instant Pot Turkey and Dumplings and Slow Cooker Chicken Pot Pie Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.