Description
A hearty and creamy comfort food casserole loaded with tender chicken, vegetables, cheese, and a crunchy topping.
Ingredients
- 3 cups cooked, shredded chicken
- 1 (10 oz) package frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1‑2 cups crushed buttery crackers or panko breadcrumbs
- 2 tablespoons melted butter (if using breadcrumbs)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, pepper, and 1 cup of cheddar cheese.
- Mix until well combined and transfer to a greased 9×13 inch baking dish.
- Sprinkle remaining 1 cup cheddar cheese over the top.
- If using crushed crackers, evenly sprinkle them over cheese layer. If using breadcrumbs, toss breadcrumbs with melted butter first before topping casserole.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Let rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Substitute Greek yogurt for sour cream to lighten it up.
- Add chopped bacon or ham for extra flavor.
- Feel free to swap veggies—broccoli, peas, or corn work well.
- Make ahead and refrigerate; bake within 24 hours.