Ingredients:

  • 4 cups cooked chicken, shredded or diced
  • 2 cups mixed vegetables (peas, carrots, corn)
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried parsley (optional)

Instructions:

  1. Preheat Oven: Set the oven to 350°F (175°C).
  2. Prepare Chicken Mixture: In a large mixing bowl, combine the shredded chicken with mixed vegetables. Add sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper; stir until well mixed.
  3. Transfer to Baking Dish: Pour the chicken mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. Prepare Topping: In a separate bowl, mix breadcrumbs, melted butter, grated Parmesan cheese, and dried parsley (if using). Sprinkle the breadcrumb mixture evenly over the chicken casserole.
  5. Bake: Place the casserole in the preheated oven and bake for 40 minutes, or until bubbly and golden brown on top.
  6. Serve: Let rest for 5 minutes, then scoop and serve warm.