Mariusz Lewandowski
Buttery Chicken and Vegetable Casserole: A Hearty, Comforting Classic
This Buttery Chicken and Vegetable Casserole is a delicious and hearty meal that brings together tender chicken, crisp vegetables, and a rich, creamy sauce. Perfect for family dinners or potlucks, this dish is sure to become a favorite. The combination of juicy chicken, fresh vegetables, and a buttery, baked topping creates a comforting and satisfying meal that everyone will love.
Ingredients:
For the casserole:
– 2 cups cooked chicken, shredded or diced
– 2 cups mixed vegetables (carrots, peas, green beans, and corn)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup sour cream
– 1/4 cup milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
For the topping:
– 1 cup buttery crackers, crushed (such as Ritz)
– 1/2 cup shredded cheddar cheese
– 1/4 cup melted butter
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, sour cream, milk, salt, black pepper, garlic powder, and onion powder. Mix until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a medium bowl, mix together the crushed buttery crackers, shredded cheddar cheese, and melted butter until the crackers are evenly coated.
5. Sprinkle the cracker mixture evenly over the top of the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
7. Remove from the oven and let sit for a few minutes before serving.
This Buttery Chicken and Vegetable Casserole is best enjoyed warm, and pairs wonderfully with a fresh green salad or some crusty bread on the side.
