Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.In a large bowl, mix the cream of chicken soup, sour cream and chicken broth until smooth.Stir in the garlic powder, onion powder, black pepper and paprika.Add the cooked chicken, mixed vegetables and dried parsley. Stir until everything is evenly coated. Taste and add salt if needed.Spread the mixture evenly in the baking dish and sprinkle the shredded cheddar on top.In a small bowl, mix the crushed crackers with the melted butter, then sprinkle over the cheese.Bake uncovered for 25 to 30 minutes, until hot and bubbly and the center reaches 165°F (74°C).Let the casserole rest for 5 minutes before serving.
Notes
Use any cooked chicken: breast, thighs or rotisserie chicken all work.
Thaw and drain frozen vegetables well so the casserole is not watery.
Shred your own cheese for a smoother melt.
If the top browns too fast, cover loosely with foil.
Make ahead: assemble up to 24 hours ahead and refrigerate. Add the cheese and cracker topping just before baking.
Storage: refrigerate in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat covered at 350°F (175°C) until the center reaches 165°F (74°C).
Variations: add 2 cups cooked rice, 1 to 2 cups cooked broccoli or 2 cups diced cooked potatoes.
Thaw and drain frozen vegetables well so the casserole is not watery.
Shred your own cheese for a smoother melt.
If the top browns too fast, cover loosely with foil.
Make ahead: assemble up to 24 hours ahead and refrigerate. Add the cheese and cracker topping just before baking.
Storage: refrigerate in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat covered at 350°F (175°C) until the center reaches 165°F (74°C).
Variations: add 2 cups cooked rice, 1 to 2 cups cooked broccoli or 2 cups diced cooked potatoes.