Savory Chicken and Vegetable Casserole
A cozy family favorite, this casserole combines tender chicken and vibrant vegetables in a creamy sauce, perfect for quick weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken A rotisserie chicken works wonders or you can use leftover chicken.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh, frozen, or canned will work; ensure drained if canned.
- 1 cup broccoli florets Fresh offers a nice crunch; frozen is a quick fix.
- 2 cups cream of chicken soup For depth; consider a homemade version or low-fat alternative.
- 1 cup sour cream Greek yogurt can be a tangy substitute.
- 1 cup shredded cheese (cheddar or mozzarella) Choose your favorite for gooey goodness.
- 1 cup breadcrumbs Use crushed crackers or panko for different texture.
- 1 teaspoon garlic powder For an instant flavor boost.
- to taste salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh chicken, boil or sauté until cooked through; cool and shred.
- In a large bowl, combine shredded chicken, mixed vegetables, broccoli, cream of chicken soup, and sour cream.
- Sprinkle in garlic powder, salt, and pepper; mix well.
- Fold in the shredded cheese, reserving some for topping.
- Pour the mixture into a greased 9x13 inch casserole dish and spread evenly.
- Sprinkle breadcrumbs and reserved cheese on top.
Cooking
- Bake for 30 minutes or until the top is golden brown and bubbling.
- Let it rest for 10 minutes before serving.
Notes
Can be made ahead and refrigerated for up to 24 hours. Add extra baking time if cold from the fridge. For lighter options, replace sour cream with Greek yogurt.