Cumberlachia Chicken Casserole

There is just something about a bubbling casserole coming out of the oven that feels like home. It is warm, comforting, filling, and made for gathering folks around the table. This Cumberlachia Chicken Casserole is the kind of meal that fits right into a country kitchen, with tender chicken, a creamy homemade-style base, hearty vegetables, melty cheese, and a buttery crunchy topping that gives every bite a little extra something special.

This recipe has that old-fashioned homestyle feel while still being practical enough for a busy weeknight. It is the kind of supper you can carry to the table with pride and just know there will not be much left once everybody gets a spoonful. Around here, casseroles do not last long, and this one disappears faster than a biscuit at breakfast ?

Whether you are feeding your family, taking a dish to a potluck, or just wanting a hearty comfort food supper, this recipe is a delicious one to keep on hand.

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Why You’ll Love This Recipe

This casserole is:

• creamy and hearty

• full of homestyle comfort

• perfect for make-ahead meals

• family friendly

• easy to customize

• great for potlucks and church suppers

• a wonderful way to use cooked chicken

It has everything you want in a good casserole: richness, flavor, texture, and that golden baked finish that makes you want to dig right in.

Ingredients

For the casserole

• 3 cups cooked shredded chicken

• 3 cups cooked dumpling-style noodles or thick egg dumplings

• 4 tablespoons butter

• 1 small sweet onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 1/2 cup heavy cream

• 2 farm eggs, lightly beaten

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 cup cooked crumbled bacon

• 1 cup frozen peas

• 1/2 cup corn kernels

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon dried thyme

• 1/2 teaspoon salt, or to taste

For the topping

• 1 1/2 cups crushed Cheez-Its

• 2 tablespoons melted butter

• 1/2 cup shredded cheddar cheese

Optional garnish

• chopped chives

• fresh parsley

Instructions

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.

2. Cook the dumpling noodles until just tender, then drain and set aside. Do not overcook them, because they will continue to bake in the casserole.

3. Sauté the onion and garlic. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds.

4. Make the cream sauce. Sprinkle the flour over the onion mixture and stir for about 1 minute. Slowly whisk in the chicken broth, then the milk and heavy cream. Stir until smooth and thickened.

5. Season the sauce with garlic powder, onion powder, black pepper, smoked paprika, thyme, and salt.

6. Temper the eggs. In a small bowl, whisk a few spoonfuls of the hot sauce into the lightly beaten eggs. Then slowly whisk the egg mixture back into the skillet. Remove from heat.

7. Assemble the casserole filling. In a large bowl, combine the shredded chicken, cooked dumpling noodles, peas, corn, half of the cheddar cheese, half of the bacon, and all of the cream sauce. Stir until well mixed.

8. Spread the mixture into the prepared baking dish.

9. Top with the remaining cheddar and bacon.

10. Make the crunchy topping. In a small bowl, mix the crushed Cheez-Its with the melted butter and extra cheddar cheese. Sprinkle evenly over the casserole.

11. Bake covered with foil for 20 minutes. Remove the foil and bake another 15 to 20 minutes, or until hot, bubbly, and golden brown on top.

12. Rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

Recipe Tips

A few simple tips will help make this casserole turn out even better:

Use cooked chicken that is well seasoned for the best flavor. Rotisserie chicken, baked chicken, or even leftover roasted chicken all work well.

Do not overcook the dumpling noodles before adding them to the casserole. A slightly firm texture helps them hold up better during baking.

Tempering the eggs is important so they blend smoothly into the sauce instead of scrambling.

For the best topping texture, crush the Cheez-Its into a mix of fine crumbs and slightly larger pieces. That gives you a more rustic crunchy finish.

Easy Variations

This casserole is easy to make your own. Here are a few ideas:

• add sautéed mushrooms

• stir in chopped broccoli

• use pepper jack along with cheddar for a little kick

• add diced pimentos for extra color

• swap the bacon for diced ham

• stir in fresh herbs like parsley or thyme

It is one of those recipes that can flex a little depending on what you have in the kitchen, which is always a blessing when supper sneaks up on you.

What to Serve with Cumberlachia Chicken Casserole

This casserole is hearty enough to stand on its own, but it pairs wonderfully with:

• green beans

• fried apples

• buttered biscuits

• a simple garden salad

• roasted carrots

• cornbread

• sliced tomatoes in season

If you ask me, a good casserole and a pan of biscuits make about as fine a supper as you can put on a table.

Make-Ahead Tips

You can assemble this casserole ahead of time and refrigerate it before baking. Just cover it tightly and store it in the refrigerator for up to 24 hours.

When ready to bake, let it sit on the counter for about 20 minutes while the oven preheats. Then bake as directed.

If making ahead, you may want to hold the Cheez-It topping until just before baking so it keeps its best crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This casserole also freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months.

Reheating

To reheat, cover and warm in a 350°F oven until heated through.

For individual portions, microwave in 30-second intervals until hot.

To freshen up the topping, sprinkle on a few extra crushed crackers before reheating in the oven.

Frequently Asked Questions

Can I use egg noodles instead of dumpling noodles?

Yes, you can. Egg noodles work well, though dumpling-style noodles give the casserole a heartier, more old-fashioned texture.

Can I make this without bacon?

Absolutely. The bacon adds extra flavor, but the casserole will still be delicious without it.

Can I use fresh vegetables instead of frozen?

Yes. Just make sure firmer vegetables are lightly cooked first so they soften properly during baking.

Can I make this recipe ahead for a potluck?

Yes, this is a great potluck recipe. You can bake it ahead and reheat it, or assemble it in advance and bake it when needed.

Final Thoughts

This Cumberlachia Chicken Casserole is a true comfort food supper with a creamy filling, tender chicken, hearty noodles, vegetables, cheese, and a crunchy golden topping that makes it extra special. It is simple enough for a weeknight and hearty enough for company, and that is a mighty fine combination.

If you love homestyle cooking, cozy casseroles, and recipes that bring folks to the table, this one deserves a spot in your recipe box. It is rich, filling, and full of the kind of country kitchen flavor that never goes out of style.

Printable Recipe Card

Cumberlachia Chicken Casserole

Ingredients

• 3 cups cooked shredded chicken

• 3 cups cooked dumpling-style noodles or thick egg dumplings

• 4 tablespoons butter

• 1 small sweet onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 1/2 cup heavy cream

• 2 farm eggs, lightly beaten

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 cup cooked crumbled bacon

• 1 cup frozen peas

• 1/2 cup corn kernels

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon dried thyme

• 1/2 teaspoon salt

• 1 1/2 cups crushed Cheez-Its

• 2 tablespoons melted butter

• 1/2 cup shredded cheddar cheese

Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook dumpling noodles until just tender and drain. In a skillet, melt butter and cook onion until softened. Add garlic and cook briefly. Stir in flour, then whisk in chicken broth, milk, and cream until thickened. Season with garlic powder, onion powder, pepper, smoked paprika, thyme, and salt. Temper eggs with a little hot sauce, then whisk back into the sauce. In a large bowl, mix chicken, dumpling noodles, peas, corn, half the cheddar, half the bacon, and the sauce. Spread into baking dish. Top with remaining cheddar and bacon. Mix crushed Cheez-Its with melted butter and extra cheddar, then sprinkle over top. Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes more until bubbly and golden. Let rest before serving.

 

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