Ingredients
Scale
- 3 cups cooked shredded or diced chicken (rotisserie works great)
- 1 cup heavy cream or half-and-half
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas and carrots (thawed)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, cream, soup, cheddar, Parmesan, peas and carrots, garlic powder, thyme, and pepper.
- Transfer mixture to the baking dish and spread evenly.
- In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the casserole.
- Bake for 25–30 minutes, or until golden and bubbly. Let rest 5 minutes before serving. Garnish with parsley.
Notes
- For a lighter version, use light cream of mushroom soup and 2% milk instead of heavy cream.
- Gluten-free? Use GF cream of mushroom soup and GF panko.
- Make ahead: Assemble up to 24 hrs in advance, refrigerated; bake 10–15 mins longer if cold from fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains Dairy, Wheat, Chicken
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 485 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg
