Ingredients:
- 3 cups (450 g) cooked chicken, shredded or cubed
- 2 cups (480 ml) cooked rice (white or brown)
- 1 can (10.5 oz/300 ml) cream of chicken soup
- 1 can (10.5 oz/300 ml) cream of mushroom soup (or use two of the same type)
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) milk
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (60 g) frozen peas and carrots (optional)
- 1/2 cup (120 ml) mayonnaise (optional, for creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
For the Crunchy Topping:
- 1 1/2 cups (90 g) cornflakes, crushed
- 2 tbsp butter, melted
- 1/4 cup (30 g) grated Parmesan cheese (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix the Base: In a large bowl, combine the cooked chicken, cooked rice, cream of chicken soup, cream of mushroom soup, sour cream, milk, shredded cheese, peas and carrots (if using), mayonnaise (if using), garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly.
- Prepare the Crunchy Topping: In a small bowl, mix the crushed cornflakes with melted butter. Stir in Parmesan cheese if desired.
- Add the Topping: Sprinkle the crunchy topping evenly over the casserole.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the topping is golden brown.
- Serve: Let the casserole rest for 5-10 minutes before serving. This helps it set and makes it easier to slice.
Tips:
- Make Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Add the topping just before baking.
- Substitutions: Replace cornflakes with crushed Ritz crackers, panko breadcrumbs, or even potato chips for a different crunch.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy.