Description
A rich and comforting casserole featuring tender chicken, creamy filling, and a crunchy topping, perfect for fall dinners.
Ingredients
- 4 cups cooked, shredded chicken
- 2 cups cooked rice or cooked small pasta
- 1 can (10–12 oz) cream of mushroom soup
- 1 cup sour cream or plain yogurt
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cup melted butter
- 2 cups crushed buttery crackers or panko for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Sauté the chopped onion in a medium skillet with a tablespoon of oil until translucent, about 4–5 minutes. Add garlic and cook an additional 30 seconds. Remove from heat.
- Mix shredded chicken, cooked rice (or pasta), sautéed onion and garlic, cream soup, sour cream, mayonnaise, peas and carrots, cheddar, half the Parmesan, salt, pepper, and paprika in a large bowl. Stir until evenly mixed.
- Transfer the mixture into the prepared baking dish and spread it level. Sprinkle the crushed crackers or panko over the top. Drizzle melted butter evenly over the crumbs and dot the top with bits of extra butter.
- Bake for 25–30 minutes until the casserole is bubbling and the topping is golden brown. For a crispier top, broil on high for 1–2 minutes, watching closely to avoid burning.
- Remove from oven and let rest for 10 minutes before serving to help the casserole set.
Notes
For a lighter version, swap sour cream with plain yogurt and use a light soup base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American