Scale

2–3 cups cooked shredded chicken (rotisserie or baked)

1 can cream of chicken soup

1/2 cup sour cream or softened cream cheese

1/2 cup milk or chicken broth

2 cups cooked pasta or rice

1 1/2 cups frozen mixed vegetables (peas, carrots, corn, or green beans)

1/2 small onion, finely diced

1 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper to taste

1 1/2 cups shredded cheddar cheese

1/2 cup crushed crackers or breadcrumbs

2 tbsp melted butter (for topping)

Optional: 1/2 cup sautéed mushrooms or bell peppers

Cook Mode Prevent your screen from going dark

1. Preheat the oven to 375°F (190°C).

2. Lightly grease a 9×13 inch baking dish.

3. In a large bowl whisk together cream of chicken soup, sour cream, and milk or chicken broth until smooth.

4. Season the sauce with garlic powder, onion powder, salt, and black pepper.

5. Add the shredded chicken to the bowl.

6. Stir in the mixed vegetables and diced onion.

7. Add the cooked pasta or rice to the mixture.

8. Gently fold everything together until evenly coated with the creamy sauce.

9. Pour the mixture into the prepared baking dish and spread evenly.

10. Sprinkle shredded cheddar cheese over the top.

11. In a small bowl mix crushed crackers or breadcrumbs with melted butter.

12. Sprinkle the crunchy topping evenly over the casserole.

13. Place the dish in the preheated oven.

14. Bake for 25–35 minutes until bubbly and the top is golden brown.

15. Remove from the oven and allow the casserole to rest for 5–10 minutes before serving.

16. Serve warm and enjoy.

Rotisserie chicken is a great shortcut and adds extra flavor.

You can substitute cream of mushroom or cream of celery soup for variation.

For extra vegetables add broccoli, mushrooms, or bell peppers.

Use brown rice or whole wheat pasta for a healthier version.

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.