Chicken Casserole
This easy, creamy chicken casserole is a comforting dish that feeds a family and is perfect for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 3 cups cooked chicken, chopped or shredded
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or mozzarella.
- 1 cup frozen peas and carrots (optional)
- 1 small onion, chopped
- 1 cup crushed buttery crackers or breadcrumbs For a crunchy topping, alternatively use panko or Doritos.
- 2 tablespoons melted butter
- 1 cup milk Can add more for a creamier consistency.
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, stir together both soups, sour cream, milk, and salt and pepper until smooth.
- Add chopped chicken, onion, and frozen peas and carrots. Mix well.
- Pour the mixture into the prepared baking dish. Spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Mix crushed crackers with melted butter and sprinkle over the cheese.
- Bake for 25–30 minutes, until hot and bubbly and the top is golden.
- Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken to save time. For a lighter option, swap sour cream for plain Greek yogurt. For different flavors, use cream of celery or mushroom soup.