Description
A comforting, creamy chicken casserole filled with tender shredded chicken, mixed vegetables, and a rich sauce, all topped with buttery breadcrumbs for the perfect crunchy finish. Ideal for weeknight dinners or meal prep, this dish is both satisfying and family-friendly.
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 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup breadcrumbs
- 4 tbsp melted butter
- 1 tsp dried herbs (such as thyme or parsley)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together shredded chicken, thawed mixed vegetables, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and dried herbs.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 25–30 minutes, or until bubbling and golden on top.
- Let the casserole rest for 5 minutes before serving.