Air Fryer Chicken Casserole – Quick and Creamy Recipe

Name: Air Fryer Chicken Casserole – Quick and Creamy Recipe
Total time: 30 min
Yield: 2
Ingredients: 2 (2 cups) cups (approx. 300g) cooked chicken, cubed or shredded; 1 (1 cup) cup (150g) mixed vegetables (carrots, peas, corn); 1 (1 cup) cup cooked rice or pasta (optional); 1 (1 can) can (300g) cream of mushroom or chicken soup; 1/2 (1/2 cup) cup (120ml) milk or heavy cream; 1 (1 cup) cup (100g) shredded cheese (cheddar or mozzarella); 1/2 (1/2 tsp) teaspoon garlic powder; 1/2 (1/2 tsp) teaspoon onion powder; salt and pepper to taste; 1/2 (1/2 cup) cup (60g) breadcrumbs (for topping); 2 (2 tbsp) tablespoons melted butter (optional, for topping)

A creamy chicken and vegetable casserole cooked quickly in the air fryer, perfect for a hearty breakfast or light dinner.

Time: 30 min2 servingsDifficulty: Medium180°CBreakfast

Steps

1
Preheat the air fryer to 180°C (350°F) for 5 minutes.
2
In a large bowl, mix together the cooked chicken, mixed vegetables, rice or pasta, cream soup, milk, half of the shredded cheese, garlic powder, onion powder, salt, and pepper.
3
Transfer the mixture to an oven-safe dish that fits in the air fryer (about 6-7 inches in diameter).
4
In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the casserole, then top with the remaining shredded cheese.
5
Cover the dish tightly with aluminum foil and cook in the air fryer for 15 minutes.
6
Remove the foil and cook for another 7-10 minutes, until the topping is golden and crispy.
7
Check that the internal temperature has reached at least 165°F (74°C). Let the casserole rest for 5 minutes before serving.

Shopping list

300g cooked chicken, 150g mixed vegetables, 1 cup cooked rice or pasta (optional), 1 can (300g) cream of mushroom or chicken soup, 120ml milk or heavy cream, 100g shredded cheddar or mozzarella cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste, 60g breadcrumbs, 2 tbsp melted butter (optional)

Recipe story

Chicken casserole is a classic American comfort food, known for its creamy texture and versatility. Originating from Southern cuisine, this dish became popular in the 1950s when canned cream soups became a pantry staple. The air fryer adaptation offers a quicker, crispier version while maintaining the traditional flavors.

Ingredient Secrets

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Onion

Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.

Carrot

The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.

Mushrooms

Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.

Peas

Peas are one of the oldest cultivated vegetables, with archaeological evidence in Neolithic sites from the Middle East. In the Middle Ages, dried peas were a staple food across Europe, and in the 16th century, the sweet garden pea was developed in Italy. Fun fact: peas were among the first vegetables to be frozen commercially, in the 1920s.

Corn

Corn, native to Central America, was domesticated over 9,000 years ago in Mexico. After the discovery of the Americas, it spread rapidly to Europe, Africa, and Asia, becoming a global staple crop. Fun fact: in Italy, corn was called 'grano turco' (Turkish wheat) because it was believed to originate from the East.