Ingredients:

  • 4 cups (about 500g) cooked chicken, shredded
  • 2 cups (about 300g) mixed frozen vegetables (peas, carrots, corn)
  • 1 cup (about 240ml) chicken broth
  • 1 cup (about 240ml) heavy cream
  • 1 can (10.5 oz or 300g) cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup (about 120g) shredded cheddar cheese
  • 1 cup (about 100g) crushed crackers or breadcrumbs
  • 2 tablespoons (about 30g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, frozen vegetables, chicken broth, heavy cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
  3. Mix until well combined.
  4. Pour the mixture into the prepared casserole dish.
  5. Evenly sprinkle the shredded cheddar cheese over the top.
  6. In a separate bowl, combine crushed crackers or breadcrumbs with melted butter; mix well.
  7. Sprinkle the buttery topping evenly over the casserole.
  8. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
  9. Remove from the oven and let cool slightly before serving.