Ingredients
Scale
- 2 lbs cooked chicken, shredded
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, sour cream, cream of mushroom, and cream of chicken soups. Mix until smooth and well combined. Add the chopped onion, shredded cheddar, Parmesan cheese, salt, and pepper. Fold everything together to create a luscious, flavorful mixture.
- Gently fold in the frozen mixed vegetables to add a pop of color and nutrition to your casserole.
- Transfer the chicken mixture to a greased baking dish. Spread evenly. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter. Sprinkle this on top of the casserole evenly to create a crunchy topping.
- Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and crispy. Let it rest for a few minutes before serving.
Notes
- Use freshly shredded cheese for the best flavor and meltability.
- Feel free to customize with your favorite vegetables or add hot sauce for extra spice.
- Preparing ahead and refrigerating the assembled casserole can save time on busy days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
