Easy chicken casserole

Introduction: An Easy Chicken Casserole is a go-to dish for busy weeknights or potluck gatherings. This comforting meal is simple to prepare, requiring just a few basic ingredients, yet it delivers satisfying flavors that the whole family will love. With tender chicken, creamy sauce, and a crispy topping, it’s sure to become a staple in your recipe collection.

Table of Contents:

1. Ingredients
2. Instructions
3. Variations
4. Q&A

Ingredients:

• 2 cups cooked chicken, shredded or cubed
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream

• 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups cooked rice or egg noodles

• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, frozen vegetables, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Fold in the cooked rice or egg noodles until evenly distributed.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. In a separate bowl, mix together the breadcrumbs and melted butter until the breadcrumbs are coated.
6. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
8. Remove from the oven and let it cool for a few minutes before serving.

Variations:

• Cheesy Chicken Casserole: Add an extra layer of cheese on top of the casserole before adding the breadcrumb topping for an extra cheesy twist.

• Vegetable Variation: Feel free to customize the vegetable mix according to your preferences. Broccoli, cauliflower, or bell peppers would all be delicious additions.

• Herb Infusion: Enhance the flavor of the casserole by adding chopped fresh herbs such as parsley, thyme, or rosemary to the chicken mixture.

Q&A:

Q: Can I use leftover cooked chicken? A: Yes, leftover cooked chicken works perfectly in this recipe. It’s a great way to repurpose leftover roast chicken, grilled chicken, or rotisserie chicken.

Q: Can I make this casserole ahead of time? A: Absolutely! You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake it. Just be sure to add the breadcrumb topping just before baking to ensure it stays crispy.

Q: Can I freeze leftovers? A: Yes, you can freeze leftovers in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven until heated through.

Q: Can I substitute the cream of chicken soup with something else? A: If you prefer not to use condensed soup, you can make a homemade cream sauce using a roux (butter and flour) and chicken broth or milk. Alternatively, you can use condensed cream of mushroom soup for a different flavor profile.