Vegetable Chicken Casserole
A creamy, cheesy comfort food casserole packed with tender chicken and colorful vegetables, perfect for cozy dinners or make-ahead meals.
Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- ½ cup breadcrumbs or crushed crackers (optional)
- 1 tablespoon olive oil or melted butter (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, frozen vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Top with the remaining 1 cup of cheese. If using breadcrumbs or crackers, mix with olive oil or melted butter and sprinkle on top.
- Bake uncovered for 30 to 35 minutes, until hot, bubbly, and golden on top.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken to save time.
- Steam firmer vegetables like broccoli before adding.
- For extra color, sprinkle with paprika before baking.
- Let it rest after baking for cleaner slices.
Find it online: https://tastyze.com/vegetable-chicken-casserole/