Creamy Chicken Casserole

A warm, comforting casserole with tender chicken, a creamy savoury sauce and a golden, bubbling top. Easy to prepare, full of flavour and perfect for serving straight from the oven.

Ingredients

For the casserole

2 tablespoons olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

3 cups cooked chicken, shredded or chopped

1 (10.5-ounce) can cream of chicken soup

1 cup sour cream

½ cup whole milk

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1½ cups frozen peas and carrots

1½ cups shredded cheddar cheese

For the topping

1 cup crushed buttery crackers or breadcrumbs

2 tablespoons unsalted butter, melted

2 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C).

Make the casserole filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more. In a large bowl, combine the cooked onion and garlic with the chicken, cream of chicken soup, sour cream, milk, thyme, garlic powder, salt, pepper, peas and carrots, and cheddar cheese. Stir until well combined.

Assemble the casserole: Transfer the mixture to a greased 9 x 13-inch baking dish and spread evenly.

Make the topping: In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter and Parmesan cheese. Sprinkle evenly over the casserole.

Bake the casserole: Bake for 25–30 minutes, until hot and bubbling and the topping is golden brown. Let rest for 5–10 minutes before serving.

Finish and serve: Spoon onto plates or into shallow bowls and serve warm. Garnish with fresh parsley, if desired.