Chicken Casserole

A classic, comforting one-dish meal that's quick to assemble and perfect for using leftover chicken, delivering creamy, cheesy satisfaction with a crunchy topping.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main ingredients

2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
1 can cream of mushroom soup Use low-sodium if needed.
1 cup milk Add more if mixture seems dry.
2 cups frozen mixed vegetables Can use any mix of vegetables.
2 cups cooked rice Ensure rice is fully cooked.
1 cup shredded cheddar cheese Substitute with other cheese options if desired.
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste Adjust according to preference.
1 cup crushed crackers or breadcrumbs for topping Mix with melted butter for a richer topping.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, cream of mushroom soup, milk, frozen mixed vegetables, cooked rice, garlic powder, onion powder, salt, and pepper.
Transfer the mixture to a greased 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese on top.
Top with crushed crackers or breadcrumbs for added crunch.

Baking

Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden brown.
Let cool for a few minutes before serving.

Notes

Serve warm straight from the baking dish. Pairs well with a crisp green salad or steamed vegetables. Refrigerate leftovers and consume within 3-4 days. Can freeze for 2-3 months.