Ingredients
Scale
- 2 cups cooked chicken, shredded (leftover chicken works great!)
- 1 can cream of mushroom soup or cream of chicken soup
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup cooked rice or pasta (eliminate for a low-carb version)
- 1/2 cup crushed Ritz crackers or bread crumbs (optional topping)
- Fresh herbs like parsley or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, cream of mushroom soup, sour cream, cheddar cheese, Parmesan cheese, chopped onion, garlic powder, and black pepper. Mix well.
- Fold in the cooked rice or pasta until evenly distributed.
- Transfer the mixture into the prepared baking dish and spread evenly.
- If desired, sprinkle crushed crackers or bread crumbs on top for a crunchy crust.
- Bake in the preheated oven for 25-30 minutes until bubbling and golden brown. For a crispier topping, broil for an additional 2-3 minutes, keeping a close eye.
Notes
- Allow the casserole to cool completely before storing to prevent sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until heated through.
- This dish can be assembled a day in advance; just add the topping before baking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Comfort Food, Family-Friendly
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg