Description
This comforting Chicken Casserole is an easy, creamy, and cheesy baked dish perfect for weeknight dinners. It combines shredded chicken, mixed vegetables, and a flavorful creamy sauce topped with a buttery breadcrumb crust, baked until bubbly and golden. Ready in under an hour, it serves six and is sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Main Ingredients: In a large mixing bowl, mix together the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until everything is evenly combined.
- Transfer to Baking Dish: Pour the chicken mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Prepare Topping: In a separate bowl, toss the bread cubes or crushed crackers with the melted unsalted butter until they are fully coated and ready to create a crispy topping.
- Add Topping: Evenly sprinkle the buttery bread cube or cracker mixture over the top of the casserole.
- Bake: Bake the casserole uncovered in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 5 to 10 minutes to allow it to set before serving.
Notes
- You can substitute the mixed vegetables with fresh vegetables if preferred, but adjust cooking time accordingly.
- Use gluten-free soup and crackers to make this casserole gluten-free.
- For a lower-fat version, use reduced-fat sour cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Add herbs like thyme or parsley for extra flavor.
