Loaded Chicken Casserole
A creamy and cheesy casserole loaded with tender chicken and hearty ingredients, perfect for a family dinner.
Ingredients
Main ingredients
- 3 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup sour cream Adds creaminess.
- 2 cups cooked rice Use white or brown rice.
- 1 cup shredded cheddar cheese For topping.
- 1 cup frozen mixed vegetables A mix of carrots, peas, and corn.
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Optional toppings
- to taste Breadcrumbs For a crunchy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cooked rice, garlic powder, onion powder, and frozen vegetables. Mix well until all ingredients are combined.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheese generously over the top.
- If you’re feeling extra ambitious, you can sprinkle breadcrumbs for a delightful crunch.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Allow it to cool for a few minutes before serving.
Notes
To store leftovers, allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. If frozen, it can last up to 2-3 months.