This Lattice Top Chicken Bake is definitely a classic vintage casserole and a total winner. I’m a sucker for anything with French fried onions though. They’re delicious and so nostalgic! This casserole serves up six healthy portions. We paired it with a simple arugula salad and it was perfect. From start to finish the whole thing takes about an hour so it’s definitely feasible to have as a week night meal. Especially if you just purchase pre-cooked chicken.
For the chicken, I just roasted two large chicken breasts which ended up being a little more than two cups. This is a casserole though so a little bit more of this or that doesn’t hurt anything. I diced the cooked chicken breast but I think the recipe would be just as good (or maybe better) with shredded chicken. This would be a great use of left over rotisserie chicken as well. The next time I make this I will likely try using dark meat as I think it would be a bit more juicy and flavorful.
The best part of this recipe is the prep work is done in stages so while one thing is baking, you can prep the next step. The dough for the topping comes together very quickly and easily. You can try to get fancy with it when you add it to the bake. I tried to make a lattice pattern. Unfortunately, the dough is very wet and just kind of blended into itself. That’s fine though as I think the lattice affect comes from the cheese and onions you add at the end.
This Lattice Top Chicken Bake is a great casserole that be adapted to keep it really interesting. You can change up the flavor of soup or the kind of cheese. If you don’t like broccoli, swap out the frozen veggies for a different blend. I might try adding some fresh or dried herbs to the dough the next time as well. I hope you give this easy casserole a try – I can almost promise you’ll love it. If you do, let me know what you think in the comments or share a picture with me on Instagram (@bdhbakes)!