Description
A comforting and quick dish perfect for busy weeknights, combining a creamy chicken base with a crunchy topping.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 cups crushed cornflakes or buttery crackers
- 4 tablespoons unsalted butter, melted
- Chopped parsley, optional for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a mixing bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in cooked shredded chicken and shredded cheddar cheese until evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl, mix the crushed cornflakes or buttery crackers with melted butter and sprinkle this mixture over the chicken mixture.
- Bake uncovered for 30 to 35 minutes until edges are bubbling and top is golden.
- Allow to rest for a few minutes before serving; garnish with chopped parsley if desired.
Notes
You can easily adapt this recipe by adding vegetables or using different types of cheese for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg