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This Campbell's Cream of Chicken Casserole recipe brings back the nostalgic comfort of childhood dinners—creamy, cheesy, and packed with that signature celery crunch. Growing up in small-town Georgia, I remember this dish as the ultimate weeknight solution, and it still holds up as a crowd-pleaser today.
The beauty of this recipe lies in its simplicity: just a few pantry staples, 30 minutes of prep, and one baking dish. The secret to that perfect creamy texture? A blend of Campbell's Cream of Chicken soup, sharp cheddar cheese, and a touch of milk to smooth it out.
The celery adds a satisfying crunch that balances the richness.
By the time it emerges from the oven, you'll have a bubbling, golden casserole with tender pasta, creamy sauce, and crispy celery topping—every bite delivers that nostalgic comfort. It's the kind of dish that disappears fast, so make sure to have extra on hand.
Perfect for family dinners, potlucks, or meal prep—this recipe scales easily and reheats beautifully. Here's how to make it the way I do, with professional results every time.
Ingredients for campbell's cream of chicken casserole
Pantry staples and a few fresh ingredients—this nostalgic dish comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | Condensed, not ready-to-serve |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded kind |
| Elbow Macaroni 🍝 | 2 cups | Uncooked, medium or small size |
| Celery Stalks 🧅 | 2 cups | Finely chopped, fresh or frozen |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | ¼ cup | For celery topping |
| Garlic Powder 🧄 | 1 tsp | For extra depth |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
The Campbell's Cream of Chicken soup is the backbone, so grab the condensed version—it's thicker and gives that signature creamy texture. Sharp cheddar is non-negotiable here; Kraft 2% or Babybel melts beautifully, but if you've got a good block, grate it fresh. For the celery, fresh is ideal, but frozen chopped celery from the freezer aisle works in a pinch—just thaw it first. I always double-check the macaroni size; medium or small elbow cooks perfectly without getting mushy. Pro tip: if you're short on time, pre-chop the celery while the pasta cooks—it saves steps later.
No Campbell's soup? Homemade cream of chicken soup or even a blend of chicken broth and cream works, though the flavor won't be identical. Pre-shredded cheddar? Toss it in a bowl with cornstarch to prevent clumping—it's a game-changer. Swapping out the macaroni? Rigatoni or penne hold up well too, but elbow is classic. The green onions are optional, but they add a fresh pop—Trader Joe's frozen chopped green onions are a lifesaver for busy nights. For extra richness, swap half the milk for heavy cream; it's worth the splurge.
This casserole reheats like a dream—cover with foil and bake at 350°F for 15 minutes to revive that creamy texture. It keeps in the fridge for 4-5 days, but honestly, it disappears faster than that. For meal prep, portion into individual dishes before baking—just pop them in the microwave for 2-3 minutes when ready. The celery topping gets crispy again when reheated, so don't skip that step. Freezes beautifully too; wrap tightly and it'll last 3 months. Leftovers? Even better the next day—if there are any.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes. Just toss the macaroni, chopped celery, and soup into one pan, stir in the milk, and let it bubble—no straining, no fuss. The cheese melts right into the creamy sauce, and suddenly, dinner’s ready.
- Cheesy Comfort Bomb: That sharp cheddar? It’s the star. The moment it browns on top while the creamy chicken sauce pools underneath, I lose my mind—it’s like a hug in a baking dish. Honestly, the first time I made this, I ate a forkful straight from the pan.
- Lunchbox Legend: Between us, this casserole is my go-to for meal prep. I’ll make a big batch on Sunday, portion it into containers, and boom—lunches for the week. The celery adds a little crunch that keeps it interesting, and the kids (yes, even the picky ones) actually finish theirs.
- Budget Win: I’m not joking when I say this feeds six for under $10. The soup and cheese stretch perfectly over the macaroni, and the celery adds freshness without breaking the bank. Leftovers? They taste just as good reheated—proof this recipe actually saves money.
Step-by-step instructions for creamy celery casserole
This one-pan wonder delivers maximum comfort with minimal effort—rich, creamy layers and crisp celery topping that'll have everyone asking for seconds.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of salted water to a rolling boil—it should taste like the ocean when you dip in your finger. Add the 2 cups of elbow macaroni and cook for 1 minute less than the package instructions recommend. You want the pasta to be tender but still have a slight bite, as it'll finish cooking in the oven.
Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. Shake off any excess water and set aside. This step ensures your pasta won't turn mushy when baked later. I like to give it a quick toss with a splash of milk to prevent sticking—just enough to coat lightly.
Build the Creamy Chicken Base
In a large mixing bowl, combine the 2 cans of Campbell's Cream of Chicken Soup, 0.5 cup of milk, and 1 teaspoon of garlic powder. Whisk vigorously until fully incorporated—this creates the velvety foundation of your casserole. The garlic powder will infuse subtle depth that complements the cheddar beautifully.
Add the cooked elbow macaroni to the soup mixture and stir gently to coat each piece evenly. In a separate bowl, mix together the 2 cups of shredded sharp cheddar cheese, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt. Sprinkle half of this cheese mixture over the macaroni-soup combination and fold it in just until combined. The remaining cheese will form the top layer later.
Prepare the Celery Crunch Topping
In a small bowl, combine the 2 cups of finely chopped celery stalks, 0.5 cup of melted butter, 0.25 cup of all-purpose flour, and the remaining 1 teaspoon of garlic powder. Mix until the celery is thoroughly coated and the mixture resembles a thick, chunky paste. This topping is what gives the casserole its signature crunch and texture contrast.
Spread half of the celery mixture evenly over the top of the macaroni-soup base in your baking dish. The celery should be distributed in an even layer—this ensures every bite has that satisfying crunch. Press down gently with a spatula to help it adhere to the cheese layer below.
Assemble and Bake to Golden Perfection
Preheat your oven to 350°F while you finish assembling. Sprinkle the remaining cheese mixture evenly over the celery topping, then scatter the 0.25 cup of sliced green onions and 0.25 cup of freshly grated Parmesan cheese on top. The Parmesan adds an extra layer of savory depth that elevates the whole dish.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. After this initial baking time, remove the foil and bake for an additional 15-20 minutes until the top is deep golden brown and bubbly. The celery topping should be crispy on top while remaining tender underneath—this is where the magic happens.
Pro Tips For Making Campbell'S Cream Of Chicken Casserole
- Pre-Cook the Celery: Chop it into small, even pieces first—about 1/4-inch dice—and sauté in butter for 3-4 minutes before adding soup. I used to skip this, but it adds depth of flavor that just stirring it in raw can’t match. The celery softens into the sauce instead of staying crunchy (which, let’s be honest, is a crime in casseroles).
- Mix Cheese in Last: Stir in the shredded cheddar only after the casserole is out of the oven and slightly cooled. I learned this the hard way—melting it in too early turns it greasy and clumpy. Sprinkle it on top for a golden crust, or fold it in gently when serving for that perfect pull-apart texture.
- Use Whole Milk: The recipe often calls for water, but swap it for whole milk—it makes the sauce richer and the noodles creamier. I was skeptical until I tried it; the difference is subtle but noticeable, especially when paired with sharp cheddar. Just don’t overdo it, or the casserole will be soggy.
- Bake Until Bubbly: Check for doneness at 325°F after 25 minutes, not the full 30. It should be bubbling at the edges and just set in the center—overbaking dries out the macaroni and turns the top rubbery. If unsure, tent it with foil and peek again in 5 minutes.
Serving suggestions for leftovers
Classic Side Pairings
This casserole shines alongside crisp green salads like my go-to arugula and apple salad with a balsamic vinaigrette. The peppery bite cuts through the richness beautifully—I toss 4 cups arugula, 1 sliced apple, ¼ cup walnuts, and 2 tbsp balsamic reduction.
For a heartier option, roasted Brussels sprouts with smoked paprika and bacon crumbles add satisfying texture contrast. 🥗
Bread Basket Essentials
Warm, crusty bread is non-negotiable with this dish. I love serving homemade biscuits with a pat of herb butter—just mix ½ cup softened butter with 1 tbsp fresh parsley and ½ tsp garlic powder.
For convenience, sourdough loaves from local bakeries (like the ones at Charleston Market) work perfectly. The bread soaks up any extra creamy sauce that pools at the bottom.
Protein Additions
For a more substantial meal, add grilled chicken breast or crispy fried chicken tenders on the side.
I often serve lemon-herb roasted chicken thighs—marinate in 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried thyme, and ½ tsp salt for 30 minutes before roasting at 400°F for 25 minutes. The juicy chicken balances the creamy casserole beautifully. 🍗
Dessert Pairings
End the meal with something light to cleanse the palate. Vanilla bean ice cream with a drizzle of caramel sauce is a crowd-pleaser—I love Blue Bell Homestyle Vanilla for its creamy texture.
For a no-bake option, chocolate-dipped strawberries add a refreshing contrast. If you're serving a crowd, mini cheesecakes with a graham cracker crust provide a perfect sweet finish. 🍓
Presentation Tips
For restaurant-style presentation, serve the casserole in a shallow ceramic dish with a gold-rimmed edge—it elevates the dish instantly. Garnish with extra green onions and Parmesan shavings right before serving.
If making ahead, cover loosely with foil and let it sit at room temperature for 10 minutes before serving to enhance aroma. For family-style meals, use a large cast-iron skillet—it keeps the casserole warm and adds rustic charm. ✨
Nutrition facts
Frequently asked questions
Can I make this casserole with a different type of pasta?
While elbow macaroni is classic, rigatoni or penne work beautifully too. For best results, choose a medium-sized shape that holds the creamy sauce well. Just cook it 1 minute less than package instructions since it finishes baking in the oven.
Why does my celery topping get soggy?
Soggy celery happens when the topping isn't crisped enough. Make sure to bake uncovered for the final 15-20 minutes at 350°F—this creates that perfect golden crust. Also, pressing the celery mixture gently into the cheese layer helps it stay in place during baking.
Can I prepare this ahead of time for a potluck?
This casserole is a meal prep dream! Assemble it completely (even the celery topping) and refrigerate for up to 24 hours before baking. For best results, bake straight from the fridge—just add 10-15 extra minutes covered with foil. It reheats beautifully too!
What's the secret to extra creamy texture?
The magic is in the ratio: use whole milk instead of skim, and don't skip the ½ cup melted butter in the celery topping. For next-level creaminess, stir 1 tablespoon cornstarch into the soup mixture before adding cheese—it thickens beautifully during baking.
Can I make this dish without Campbell's soup?
Yes! Mix 2 cups chicken broth with ½ cup heavy cream and 1 tablespoon flour to create a homemade base. For deeper flavor, add 1 teaspoon cream of chicken seasoning (like Lawry's) or a pinch of nutmeg. The texture will be slightly lighter but still delicious.