Chicken Casserole

8 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Chicken Casserole
No Cajun wedding reception is complete without wonderful food, booze (drink responsibly), and the “Chicken Dance” song. While often placed firmly on the “do not play” list along with “YMCA” and the “Macarena,” the song about flapping your wings like a silly bird still sneaks onto the set list of countless wedding DJs. This easy baked chicken casserole with paprika, ketchup, and Worcestershire sauce makes a flavorful main dish that serves 8.

Ingredients

8 servings
  • 1 cut-up fryer
  • 1/2 cup flour
  • 1 tsp paprika
  • salt and pepper chicken to taste
  • 1/4 cup butter
  • 1/2 onion sliced
  • 1/2 cup ketchup
  • 1 tbsp vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp chili powder
  • pepper to taste
  • garlic powder (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Combine the flour, paprika, pepper and salt, then dredge the chicken pieces in the flour mixture. Place the chicken in a 9x12 pan for baking. If you have a smaller chicken, you may want to use an 8x8 pan.
  3. Combine the butter, onion, ketchup, vinegar, Worcestershire sauce, chili powder and pepper; spoon over the chicken coating as much of the chicken as you can.
  4. Bake uncovered for 30 minutes until chicken is cooked through and reaches 165°F internal temperature. The sauce will thicken and caramelize slightly on top.

Common Problems and Solutions

Q: Can I use boneless chicken instead of a cut-up fryer?

A: Yes, boneless chicken breasts or thighs work well. Reduce baking time to 20-25 minutes and check for 165°F internal temperature to avoid overcooking.

Q: The sauce seems thin before baking—is that normal?

A: Yes, the sauce will thicken as it bakes and the chicken releases juices. The ketchup and butter base will create a nice glaze that coats the chicken.

Tips and Techniques

Serve this chicken over rice or with a side of vegetables. For extra flavor, let the chicken marinate in the sauce mixture for 30 minutes before baking.

Ingredient Substitutions

  • cut-up fryer: 8 bone-in chicken thighs or 4 chicken breasts cut in half
  • ketchup: tomato sauce with 1 tbsp sugar

Equipment Needed

  • 9x12 inch baking pan (or 8x8 for smaller batch)
  • mixing bowl
  • measuring cups and spoons

Historical Context

This type of easy baked chicken casserole became popular in Louisiana home cooking for its simplicity and crowd-pleasing appeal at potlucks, church socials, and wedding receptions where feeding a large group is essential.