This hearty and flavorful casserole is a crowd-pleaser, perfect for a weeknight dinner or a potluck. The crunchy topping adds a delightful texture contrast to the creamy filling.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken, shredded or cubed | 4 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Sour cream | 1 cup |
| Mayonnaise | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Frozen mixed vegetables (peas, carrots, corn) | 1 1/2 cups |
| Shredded cheddar cheese | 1 1/2 cups |
| Crushed cornflakes or crispy fried onions | 1 cup |
| Melted butter | 2 tablespoons |
Instructions:
-
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Filling: In a large bowl, combine cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well.
-
- Add Ingredients: Add cooked chicken, frozen vegetables, and shredded cheese to the mixture. Stir until combined.
- Assemble Casserole: Pour the mixture into the prepared baking dish.
- Prepare Topping: In a small bowl, combine crushed cornflakes (or crispy fried onions) with melted butter. Stir to coat.
- Top and Bake: Sprinkle the topping over the casserole. Bake for 30-35 minutes, or until bubbly and golden brown.
- Serve: Let cool slightly before serving.