Description
This easy chicken casserole is perfect for preparing ahead and freezing. Loaded with tender chicken, creamy sauce, and vegetables, it makes a comforting and convenient meal ready to bake whenever you need.
Ingredients
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables (carrots, peas, corn)
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups cooked white rice
1 cup French fried onions
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Add the shredded cooked chicken, frozen mixed vegetables, cooked rice, and 1/2 cup of shredded cheddar cheese to the sauce mixture. Stir until well combined.
Transfer the mixture into a greased 9×13-inch casserole dish and spread evenly.
Cover the casserole tightly with aluminum foil.
For freezing: Place the casserole dish in the freezer. When ready to bake, thaw overnight in the refrigerator.
To bake: Remove foil and sprinkle the remaining 1/2 cup shredded cheddar cheese and French fried onions evenly over the top.
Bake uncovered for 35-45 minutes or until the casserole is bubbly and the topping is golden brown.
Let cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes