Ingredients:

  • 3 cups (450g) cooked chicken breast or thighs, shredded or cubed
  • 1 can (10.5 oz / 298g) low sodium condensed cream of chicken soup
  • 1 cup (240g) sour cream or plain Greek yogurt
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (2g) dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups (300g) cooked white rice
  • 1.5 cups (150g) frozen peas and carrots
  • 1 cup (115g) sharp cheddar cheese, freshly shredded
  • 1.5 cups (120g) crushed Ritz-style crackers
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, whole milk, garlic powder, onion powder, and dried thyme until the sauce is uniform and silky.
  3. Fold the shredded chicken, cooked rice, and frozen peas and carrots into the creamy base. Stir in half (approx. 57g) of the shredded cheddar cheese.
  4. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining cheddar cheese over the top.
  5. In a small bowl, combine the crushed crackers, melted butter, and fresh parsley. Mix until the crumbs are evenly coated.
  6. Distribute the cracker topping evenly over the casserole. Bake for 30 minutes until the edges are bubbling and the topping has reached a golden-brown finish.
  7. Sprinkle with fresh parsley and let it sit for 5 minutes before serving.