Description
Indulge in this comforting Creamy Chicken and Veggie Casserole, a delicious blend of tender chicken, mixed vegetables, and a creamy sauce topped with a cheesy crust. Perfect for a cozy family dinner!
Ingredients
Casserole:
- 2 cups cooked chicken (shredded or diced)
- 2 cups mixed vegetables (frozen or fresh – peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 cups cooked pasta or rice (optional)
Topping:
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Mix ingredients: In a bowl, combine soup, sour cream, milk, spices. Add chicken, veggies, pasta/rice, and 1 cup of cheese.
- Assemble: Pour mixture into dish, top with remaining cheese.
- Add topping: Combine crackers/breadcrumbs with butter, sprinkle over the casserole.
- Bake: Bake for 25–30 minutes until golden. Rest for 5 minutes before serving.
Notes
- Great use for leftover rotisserie chicken.
- Swap in cream of mushroom or cream of celery soup.
- Add sautéed onions or mushrooms for extra flavor.
- Make ahead and refrigerate for up to 24 hours before baking.
