Mississippi Chicken Casserole

Name: Mississippi Chicken Casserole with Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup sour cream; 2 cups Monterey Jack cheese, shredded and divided; 2 tbsp butter, melted; 1/4 cup pepperoncini brine; 1 (1 oz) packet ranch dressing mix; 1 (1 oz) packet au jus gravy mix; 1 cup milk; 12 oz egg noodles, cooked; 2 lbs chicken, cooked and cubed; 1/2 cup sliced pepperoncini peppers, divided; 1 tbsp fresh chives, chopped (for garnish)

Mississippi Chicken Casserole is a creamy baked dinner combining tender chicken, egg noodles, and a tangy sauce made with cream cheese, ranch seasoning, au jus mix, and pepperoncini peppers, topped with melted Monterey Jack cheese. It delivers bold, briny flavors with minimal prep work.

🌍American 🏷️Casserole 🏷️Chicken casserole 🏷️Mississippi chicken 🏷️Egg noodles Comfort food

🏷️

🏷️Weeknight dinner

-0:00

TikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

8 oz cream cheese, softened
1 cup sour cream
2 cups Monterey Jack cheese, shredded and divided
2 tbsp butter, melted
1/4 cup pepperoncini brine
1 (1 oz) packet ranch dressing mix
1 (1 oz) packet au jus gravy mix
1 cup milk
12 oz egg noodles, cooked
2 lbs chicken, cooked and cubed
1/2 cup sliced pepperoncini peppers, divided
1 tbsp fresh chives, chopped (for garnish)optional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine softened cream cheese, sour cream, 1 cup of the shredded Monterey Jack cheese, melted butter, pepperoncini brine, ranch dressing mix, and au jus gravy mix.
2
Stir the mixture until well combined, then gradually stir in the milk until the sauce is smooth.
3
Fold in the cooked egg noodles, cooked and cubed chicken, and about half of the sliced pepperoncini peppers. Stir until everything is evenly coated.
4
Pour the mixture into a baking dish and spread evenly.
5
Top with the remaining sliced pepperoncini peppers and the remaining 1 cup of Monterey Jack cheese.
6
Bake at 350°F (175°C) for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
7
Let cool for a few minutes before serving. Garnish with fresh chopped chives, if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Soften cream cheese in the microwave (30 seconds at 50% power) before mixing to ensure a smooth, lump-free sauce.
Reserve 1 cup of the pepperoncini peppers whole for topping after baking—they add visual appeal and a final burst of tangy heat.
Don't skip the melted butter mixed into the sauce; it prevents the cream cheese from becoming grainy as it bakes.
Check casserole doneness at the edges—the sauce should bubble around the sides before the center appears set, ensuring the noodles are tender.

Substitutions

Sour cream → Greek yogurt (use full amount; casserole will be slightly tangier)
Egg noodles → penne or shell pasta (no change to bake time)
Ranch dressing mix → 2 tbsp dried Italian seasoning blend (omit if using seasoned rotisserie chicken)
Monterey Jack cheese → sharp cheddar or Gruyère (adjust salt to taste)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 15–20 minutes or microwave individual portions until warmed through. Casserole may be assembled and refrigerated up to 24 hours before baking.