Ingredients
- Rotisserie Chicken, shredded – 3 cups
- Cream of Mushroom Soup – 1 (10.75 ounce) can
- Shredded Cheddar Cheese – 1 1/2 cups
- Frozen Mixed Vegetables – 1 (12 ounce) bag
- Milk – 1/4 cup
- Onion Powder – 1/2 teaspoon
- Garlic Powder – 1/2 teaspoon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded rotisserie chicken, cream of mushroom soup, milk, onion powder, and garlic powder. Mix well until everything is evenly combined.
- Step 3: Add the frozen mixed vegetables to the chicken mixture and stir until they are distributed throughout.
- Step 4: Pour the chicken mixture into the prepared baking dish and spread it out evenly.
- Step 5: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve this comforting casserole with a side of crusty bread for dipping into the creamy sauce.
- For extra flavor, toss the shredded chicken with a little of your favorite hot sauce before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American