Little Hen Casserole aka Chicken & Gravy Casserole is a creamy casserole with chicken gravy, shredded chicken, and mashed potatoes.
This “Little Hen” Casserole is very nostalgic for me. Our best friends growing up Kat, Ingie, and Beth all went to the same school with us. We spent most of our elementary childhood together. Kat and Ingie would even attend our family camp trips and vacations. Their mom Betsy has the biggest heart of anyone I know and she literally spoiled her girls. They are and were her everything. Even when asking her for this recipe, she told me that she prefers to use a rotisserie chicken vs boiled chicken breast, but as her girls hate dark meat, she always chose to boil chicken breast even though it took more time.
Being a mom myself, I am completely amazed by my parents (obviously) but also Betsy, as she was a single mom. I honestly don’t know how she worked all day and still made the most delicious meals. My sister Nicole remembers the “Little Hen” Casserole as her favorite and this past weekend wanted it so badly, so I called Betsy and got the recipe. She joked with me and said you guys won’t believe how easy it is; friends, this dish is SO EASY!
She told me that this recipe is actually called Chicken Little Casserole but that her girls called it “Little Hen” because Betsy made it in a white hen shaped casserole dish. Of course, I had to keep the name we remember it by.
Because my family loves gravy and likes things a little saucier, I added an additional can of cream of chicken and some seasonings.
Betsy always made this for us and her girls when we were sick – because it is mild and comforting. Since my kids were sick this weekend, I made this and I’m so happy I did. It pleased all, and of course, because we love cheese, we topped it with lots, which made a great addition.
Enjoy one of my childhood favorites, I am sure it will become apart of your menu rotation like it now has in our home. XOXO San
How do you make Little Hen Casserole?
- Preheat oven to 350 degrees.
- Peel and diced red potatoes, while bringing a large pot of water to a rapid boil.
- Add potatoes to water and boil for 15-20 minutes or until potatoes are tender.
- In a large mixing bowl add potatoes, 1/2 cup of milk and season with salt and pepper to your taste. Beat the potatoes, milk, and seasonings until they become creamy and smooth. Add more or less milk, depending on the way you like.
- There should be about 6 cups of mashed potatoes, place on the bottom of a 9×13 pan or casserole dish.
- If you are using a rotisserie chicken, shred or coarsely chop all the meat from the chicken, removing skin and bones.
- If you are boiling the chicken breasts, bring a large pot of water to a boil. Once boiling, add chicken breast and boil until chicken is fully cooked; around 15-25 minutes. Time varies depending on the size of the chicken breast. Once cooked, remove from water and shred or coarsely chop.
- Top the mashed potatoes in the pan with the chicken.
- In a large glass measuring cup (4 cups) or small mixing bowl, add both cans of cream of chicken. Add milk to one of the empty cream of chicken cans (full). Add the milk to the bowl along with 1/2 teaspoon granulated garlic, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Mix well.
- Pour “gravy” evenly over the chicken/potatoes. Cover pan with foil and place in the oven for 30-35 minutes, until mixture is hot and gravy is bubbling.
- Remove from oven and serve immediately. Top with cheese if so desired, this is a family favorite in our home.
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“Little Hen” Casserole
Ingredients
- 3 pounds red potatoes
- 3-4 chicken breasts boiled and shredded or large rotisserie chicken
- 1 3/4 cups milk
- 21 ounces cream of chicken
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1/2 teaspoon garlic powder
Topping
- cheese cheese shredded, optional
Instructions
- Preheat oven to 350 degrees.
- Peel and diced red potatoes, while bringing a large pot of water to a rapid boil.
- Add potatoes to water and boil for 15-20 minutes or until potatoes are tender.
- In a large mixing bowl add potatoes, 1/2 cup of milk and season with salt and pepper to your taste. Beat the potatoes, milk and seasonings until they become creamy and smooth. Add more or less milk, depending on the way you like.
- There should be about 6 cups of mashed potatoes, place on the bottom of a 9x13 pan or casserole dish.
- If you are using a rotisserie chicken, shred or coarsely chop all the meat from the chicken, removing skin and bones.
- If you are boiling the chicken breasts, bring a large pot of water to a boil. Once boiling, add chicken breast and boil until chicken is fully cooked; around 15-25 minutes. Time varies depending on the size of the chicken breast.
- Once cooked, remove from water and shred or coarsely chop.
- Top the mashed potatoes in the pan with the chicken.
- In a large glass measuring cup (4 cups) or small mixing bowl, add both cans of cream of chicken. Add milk to one of the empty cream of chicken cans (full). Add the milk to the bowl along with 1/2 teaspoon granulated garlic, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Mix well.
- Pour "gravy" evenly over the chicken/potatoes. Cover pan with foil and place in the oven for 30-35 minutes, until mixture is hot and gravy is bubbling.
- Remove from oven and serve immediately. Top with cheese if so desired, this is a family favorite in our home.
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Thanks for writing down this recipe. It means the world to me and I can’t wait to have it again.
Nice post, thanks so much for this sharing!