Description
This comforting chicken casserole combines tender chicken, creamy sauce, and buttery breadcrumbs for a cozy family meal.
Ingredients
- 4 cups cooked, shredded chicken (roasted or rotisserie)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream or plain yogurt
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 cup frozen peas and carrots (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 cups buttery cracker crumbs or panko
- 1/4 cup melted butter
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix the filling: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, mayonnaise, cheddar cheese, chopped onion, thawed peas and carrots, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated.
- Transfer the mixture into the prepared dish, smoothing the top with a spatula.
- Prepare the topping: In a small bowl, combine cracker crumbs or panko with melted butter until the crumbs are evenly moistened. Sprinkle the topping over the casserole.
- Bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. If the top browns too quickly, tent loosely with foil.
- Rest the casserole for 5–10 minutes before serving to set. Garnish with parsley if desired.
Notes
Using warm, freshly shredded chicken results in the best texture. Avoid overbaking to keep the filling moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American