For the Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas (optional)
- 1/2 cup diced carrots (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Crunchy Topping:
- 1 cup crushed cornflakes (or substitute with crackers or panko breadcrumbs)
- 2 tablespoons melted butter
- Instructions
- Preheat Your Oven:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the Filling:
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, shredded cheese, peas, carrots, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined. - Assemble the Casserole:
Spread the chicken mixture evenly into the prepared baking dish. - Make the Topping:
In a small bowl, mix the crushed cornflakes with melted butter until evenly coated. Sprinkle the topping over the casserole. - Bake:
Place the casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the filling is bubbling. - Serve:
Let the casserole cool for a few minutes before serving. Pair it with a fresh salad, steamed veggies, or dinner rolls for a complete meal. - Enjoy!