Crunchy Chicken Casserole Recipe

Here’s a simple and delicious Crunchy Chicken Casserole recipe that your family will love:

Ingredients:

For the casserole:

• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup cooked rice (or pasta, if you prefer)
• 1 can (10.5 oz) cream of chicken soup (or mushroom soup)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup frozen peas (optional)
• 1/2 cup chopped onions (optional)
• Salt and pepper to taste

For the crunchy topping:

• 1 1/2 cups crushed cornflakes (or breadcrumbs)
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese (optional, for extra crunch and flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the casserole mixture:
   • In a large mixing bowl, combine the cooked shredded chicken, rice (or pasta), cream of chicken soup, sour cream, shredded cheddar cheese, peas, and onions (if using). Stir until well mixed.
   • Season with salt and pepper to taste.
3. Assemble the casserole:
   • Pour the chicken mixture into the prepared baking dish, spreading it evenly.
4. Make the crunchy topping:
   • In a small bowl, mix the crushed cornflakes (or breadcrumbs) with the melted butter until evenly coated. If you’re adding extra cheese, stir it in as well.
   • Sprinkle the cornflake mixture evenly over the casserole.
5. Bake:
   • Place the casserole in the preheated oven and bake for 25–30 minutes, or until the casserole is hot and bubbly, and the topping is golden and crispy.
6. Serve:
   • Let it cool for a few minutes before serving. Enjoy your crunchy, creamy chicken casserole!

Tips:

• You can add extra vegetables like carrots, bell peppers, or mushrooms to the casserole for more flavor and nutrition.
• If you prefer a lighter version, you can use Greek yogurt instead of sour cream and a low-fat soup option.