Step 3: Make the Creamy Sauce
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, and milk.
- Add the cooked onions and garlic to the mixture.
- Stir in dried thyme or Italian seasoning, salt, and pepper.
- Mix in the shredded chicken, frozen peas and carrots, and cooked rice or pasta.
- Fold in 1 cup of shredded cheese to make the casserole extra creamy and cheesy.
Step 4: Assemble the Casserole
- Lightly grease a 9×13-inch baking dish.
- Pour the chicken mixture into the dish and spread evenly.
- Sprinkle the remaining shredded cheese on top.
- Top with breadcrumbs or crushed crackers for a crunchy crust.
Step 5: Bake to Perfection
- Bake uncovered for 30–35 minutes, or until the casserole is bubbly and the topping is golden brown.
- For an extra golden crust, you can broil for the last 2-3 minutes—just watch carefully to prevent burning.
Step 6: Rest and Serve
- Let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly.
- Garnish with fresh parsley if desired.
Why This Casserole Stands Out
- Creaminess: The blend of cream soup, sour cream, and melted cheese creates a luscious sauce that binds everything together.
- Texture: The combination of tender chicken, soft rice or pasta, and crunchy topping hits all the right texture notes.
- Flavor: Sautéed aromatics and seasoning elevate simple ingredients into a harmonious flavor profile.
- Versatility: You can swap vegetables, add mushrooms, or use different cheeses to suit your taste.
Serving Suggestions
Pair this casserole with a crisp green salad, steamed veggies, or garlic bread for a complete meal.
This dish truly earns its spot as one of the greatest chicken casseroles out there — creamy, comforting, and irresistible. If you want, I can help you customize this recipe for dietary preferences like gluten-free or low-carb. Just ask!
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