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Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

Shredded rotisserie chicken, vegetables, and cheese in a creamy sauce under a golden breadcrumb topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 277 kcal

Equipment

  • 9 by 13 inch baking dish
  • Large mixing bowl

Ingredients
  

Main Ingredients

  • 2 cup cooked shredded rotisserie chicken skin removed
  • 1 can condensed cream of chicken soup 10.5 ounce can
  • 1 cup frozen mixed vegetables
  • 1 cup shredded cheddar cheese
  • 1 cup breadcrumbs for the topping
  • ¼ tsp black pepper

Instructions
 

Cooking

  • Heat. Heat the oven to 350 degrees F and grease a baking dish.
  • Mix. Combine the chicken, soup, vegetables, cheese, and pepper in a large bowl.
  • Fill. Spread the mixture in the dish in an even layer.
  • Top. Scatter the breadcrumbs over the top.
  • Bake. Bake about 30 minutes until bubbly, golden, and 165 F in the center.

Notes

Substitutions: Sour cream replaces the soup and crushed crackers replace breadcrumbs.
Tips: Add a dash of hot sauce for extra flavor.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition is calculated for one serving.
Keyword Cheddar Cheese, Cheesy Chicken Vegetable Casserole, Cream of Chicken Soup, Frozen Mixed Vegetables, Rotisserie Chicken