Cooking with KP: Got To Do Something With Leftover Chicken Casserole

Got To Do Something With Leftover Chicken Casserole

I haven't made this casserole in a long time, but it is quick, easy, and something to do with that leftover chicken we always have in the refrigerator. And, as Mandy says, "Give Momma a can of cream of something soup and she will make you a dinner."

2 cups cooked chicken, diced
2 (15 ounce) cans of mixed vegetables, drained or 30 ounces of frozen mixed vegetables, thawed
1 small onion, finely diced
1 can of cream of chicken or cream of mushroom soup
1 cup of sour cream or mayonnaise (not both)
1 cup shredded Monterrey Jack cheese
1/2 cup of fresh grated Parmesan cheese (not the green can shaker kind)
1 T garlic powder (not salt)
1 tsp. ground pepper
1/2 tsp. paprika
36 buttery crackers, crumbled or a small bag of potato chips, crumbled

Mix all ingredients but crackers/potato chips. Pour into a 9 x 13 baking dish, top with cracker/potato chip crumbles. I have made this without the cracker/chip topping as well and have just put extra cheese on top. Bake at 350 degrees for 25-30 minutes until bubbly. Very tasty.

Note: If you want to add some pasta to the casserole, boil 8 ounces of your favorite pasta, drain and cool; and I also reduce the mixed veggies to half.

2 comments:

UnknownAugust 18, 2015 at 5:21 PM
You could also throw it all in a pie crust and top it with another and have a quick chicken pot pie.
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