Description
This hearty Chicken Casserole combines tender shredded chicken, mixed vegetables, and creamy soup with a cheesy topping, baked to golden perfection. A comforting dish that’s simple to prepare and perfect for family dinners.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Topping
- 2 cups bread cubes or crushed crackers
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are well integrated.
- Fill Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Prepare Topping: In a separate bowl, toss the bread cubes or crushed crackers with melted butter, coating them completely for a crispy topping.
- Add Topping: Sprinkle the buttery bread or cracker mixture evenly over the casserole filling to create a crunchy crust.
- Bake: Place the dish in the oven uncovered and bake for 30-35 minutes. Bake until the casserole is bubbly and the topping turns a golden brown.
- Rest and Serve: After baking, allow the casserole to rest for 5-10 minutes before serving to let flavors meld and to cool slightly for easier serving.
Notes
- The casserole can be assembled a day ahead and refrigerated before baking.
- Use leftover or rotisserie chicken to save time.
- For a lighter option, substitute sour cream with Greek yogurt.
- Try adding herbs like thyme or parsley for extra flavor.
- Gluten-free bread or crackers can be used to make this recipe gluten-free.
