Introduction:
This casserole is a beloved family recipe that brings back warm memories of cozy evenings. My mom used to make this dish, and it was always a hit at the dinner table. The name definitely lives up to its reputation, as it’s a comforting blend of flavors that will make you feel right at home. I’m so grateful to have rediscovered it and share it with you. Hope you enjoy it as much as we do!
Ingredients:
2 cups cooked chicken (shredded or diced)
1 can (15 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1 cup cooked rice (or substitute with pasta)
1/2 cup milk
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 cup crushed buttery crackers (for topping)
2 tbsp melted butter (for topping)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cooked chicken, cream of mushroom soup, shredded cheddar cheese, mixed vegetables, cooked rice (or pasta), and milk. Add the garlic powder, onion powder, salt, and pepper, and mix well until everything is evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this topping over the casserole.
Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let it cool for a few minutes before serving.
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