Description
A warm and filling casserole made with cooked chicken, vegetables, and cheese, perfect for using up leftovers.
Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped
- 2 cups cooked rice or pasta (optional)
- 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup
- 1/2 cup milk
- 1 to 1 1/2 cups frozen mixed vegetables, thawed
- 1 to 1 1/2 cups shredded cheddar or mozzarella cheese, divided
- 1/2 cup breadcrumbs or crushed crackers
- 2 tablespoons butter, melted (for topping)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the cooked chicken, cooked rice or pasta (if using), soup, milk, thawed vegetables, half of the cheese, salt, pepper, and garlic powder. Stir until even.
- Grease a 9×13-inch baking dish. Pour the mixture into the dish and spread it flat.
- Sprinkle the remaining cheese over the top. Mix breadcrumbs with melted butter and spread over the cheese.
- Bake for 25 to 30 minutes until the casserole is hot and bubbling and the top is lightly brown.
- Let sit for 5 minutes before serving.
Notes
For best results, taste mixture before baking and adjust salt and pepper to preference. Consider adding a splash of chicken broth for extra moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg