Mississippi Chicken Casserole

Name: Mississippi Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup butter, melted; 1 cup milk; 1/4 cup pepperoncini juice; 1 (1 oz) packet au jus gravy mix; 1 (1 oz) packet ranch dressing mix; 1/4 cup chicken broth; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 3 cups cooked shredded chicken; 1 cup pepperoncini peppers, chopped; 3 cups wide egg noodles, cooked; 1.5 cups shredded cheese, for topping

Mississippi Chicken Casserole combines shredded chicken with egg noodles in a tangy, creamy sauce built from pepperoncini juice, ranch dressing mix, and au jus gravy, topped with melted cheddar and Monterey Jack cheese.

🌍American 🏷️Mississippi chicken 🏷️Chicken casserole 🏷️Casserole 🏷️Pasta Egg noodles

🏷️

🏷️Pepperoncini

-0:00

nannychelle91onTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by nannychelle91

-0:00

nannychelle91onTikTok

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup butter, melted
1 cup milk
1/4 cup pepperoncini juice
1 (1 oz) packet au jus gravy mix
1 (1 oz) packet ranch dressing mix
1/4 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3 cups cooked shredded chicken
1 cup pepperoncini peppers, chopped
3 cups wide egg noodles, cooked
1.5 cups shredded cheese, for topping

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Instructions

1
In a large bowl, combine the softened cream cheese and sour cream. Mix until well blended.
2
Add the melted butter, milk, and pepperoncini juice to the bowl.
3
Whisk in the au jus gravy mix and ranch dressing mix until smooth.
4
Stir in the chicken broth to thin the sauce slightly.
5
Mix in 2 cups of shredded cheese (a blend of Monterey Jack and cheddar).
6
Add the cooked shredded chicken and chopped pepperoncini peppers to the sauce, and stir until everything is well combined.
7
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
8
Spread the cooked egg noodles in an even layer on the bottom of the prepared baking dish.
9
Pour the chicken and sauce mixture over the noodles and gently stir to incorporate.
10
Sprinkle the remaining 1.5 cups of shredded cheese evenly over the top.
11
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted.
12
Let the casserole rest for a few minutes before serving.

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Tips & Notes

Pro tips

Soften the cream cheese to room temperature before mixing so it blends smoothly into the sauce without lumps.
Reserve 1/4 cup of the cooked pasta water and stir it into the sauce if the mixture is too thick—the starch helps the sauce cling to noodles.
Toast the pepperoncini for 2–3 minutes in the melted butter before adding other ingredients to deepen their tangy flavor.
Check the casserole at 35 minutes; it's done when the cheese is bubbly at the edges and lightly golden on top, not when the edges brown heavily.

Substitutions

Pepperoncini juice → banana peppers in vinegar (same amount; slightly milder heat)
Ranch dressing mix + au jus gravy mix → 2 tablespoons ranch powder + 2 tablespoons French onion soup mix (adjust salt to taste)
Monterey Jack and cheddar → sharp cheddar and gruyere (richer, more complex flavor)
Sour cream → Greek yogurt (use full-fat; adds tanginess with less fat)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered in a 350°F oven until warmed through (about 20 minutes), or microwave individual portions with a splash of milk to restore creaminess.

Common Questions

Can I make Mississippi Chicken Casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if baking from cold.

What type of chicken works best?

Use pre-cooked rotisserie chicken or shredded leftover cooked chicken. If using raw chicken, poach or bake it first until fully cooked (165°F internal temp), then shred.

Can I use a different pasta shape?

Yes. Penne, rotini, or elbow macaroni work well. Avoid very long noodles; stick to short, sturdy shapes that hold sauce.

Is this recipe dairy-free or gluten-free?

No—it contains cream cheese, sour cream, milk, and butter. For gluten-free, use gluten-free egg noodles and verify gravy mix ingredients.

How do I prevent the casserole from drying out?

Don't overbake. Cover with foil for the first 20–25 minutes to trap steam, then uncover to brown the cheese. The cream cheese and sour cream base should keep it moist.