About This Recipe
This chicken casserole is a baked dish combining cooked chicken, vegetables, creamy sauce, and cheese. It is assembled in a single dish and baked until golden. Preparation requires 20 minutes with an additional 35 minutes for baking.
Why You’ll Love This Recipe
- Uses simple, readily available ingredients
- Requires minimal active preparation time
- Provides complete protein and vegetable servings
- Produces leftovers suitable for reheating
- Adaptable to ingredient substitutions
Ingredients
- 3 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup carrots, diced and steamed
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 cup crushed crackers or breadcrumbs
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Step by Step Instructions
- Preheat oven to 350°F (175°C).
- Combine chicken, broccoli, and carrots in a large bowl.
- In a separate bowl, mix cream of chicken soup, sour cream, milk, garlic powder, and black pepper.
- Pour sauce mixture over chicken and vegetables. Stir until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the mixture.
- In a small bowl, combine crushed crackers with melted butter. Sprinkle over cheese layer.
- Bake uncovered for 35 minutes or until topping is golden and filling bubbles.
- Remove from oven and rest for 5 minutes before serving.
FAQ
Can I use raw chicken instead of cooked?
No. Chicken must be fully cooked before adding to casserole.
Can I substitute the cream of chicken soup?
Cream of mushroom or celery soup may be used as alternatives.
How do I prevent a soggy topping?
Ensure crackers are thoroughly mixed with butter and applied just before baking.
You Must Know
- Vegetables must be pre-cooked to ensure tenderness
- Baking dish size affects cooking time – use recommended 9×13-inch
- Internal temperature should reach 165°F (74°C) when reheated
Storage Tips
- Refrigerate in airtight container for up to 3 days
- Freeze unbaked or baked casserole for up to 3 months
- Thaw frozen casserole overnight in refrigerator before reheating
- Reheat portions in oven at 325°F (160°C) for 15-20 minutes