Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon dried parsley (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper.
  3. Transfer the mixture into a greased 9x13 inch casserole dish.
  4. In a separate bowl, mix panko breadcrumbs with melted butter and dried parsley.
  5. Sprinkle the buttered panko mixture evenly over the chicken mixture.
  6. Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let it cool for 10 minutes before serving.