Description
A creamy, cheesy casserole packed with chicken, broccoli, carrots, and peas—bubbly and golden, it’s a comforting dinner favorite.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup broccoli florets (fresh or frozen)
1 cup carrots, sliced
1 cup peas (fresh or frozen)
1 can (10 oz) cream of chicken soup
½ cup sour cream (or Greek yogurt)
½ cup milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1½ cups shredded cheddar cheese
1 cup breadcrumbs (Panko or regular)
2 tbsp unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
Stir in chicken, broccoli, carrots, peas, and 1 cup of cheese.
Spread mixture into prepared dish.
Combine breadcrumbs and melted butter; sprinkle over casserole.
Top with remaining ½ cup cheese.
Bake 25–30 minutes until bubbly and golden.
Let cool 5 minutes before serving.
Notes
Substitute veggies like cauliflower or green beans.
Add cooked pasta or rice to stretch it further.
Use rotisserie chicken for convenience.
Add spice with cayenne or red pepper flakes.
Gluten-free? Use GF breadcrumbs and soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
