This delectable creamy chicken casserole is not only a family favorite but also a go-to recipe for busy weeknight dinners. Featuring tender chicken, rich creaminess, and a delicious cheesy topping, it embodies the essence of comforting home cooking.
Ingredients
Scale:
4 cups cooked chicken, shredded or cubed
2 cups cooked rice (white or brown)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons melted butter
½ cup additional shredded cheese (optional, for extra cheesiness)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cooked rice, frozen mixed vegetables, cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, onion powder, and salt and pepper. Mix until evenly combined.
Pour the chicken mixture into a greased 9x13 inch baking dish, spreading it out evenly.
In a separate bowl, combine the crushed buttery crackers with the melted butter. Stir until the crackers are well-coated.
Sprinkle the buttered cracker mixture evenly over the chicken mixture. If desired, sprinkle an additional ½ cup of shredded cheese on top for an extra cheesy flavor.
Place the baking dish in the preheated oven and bake for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
Once baked, remove the casserole from the oven and let it sit for about 5-10 minutes before serving.
