Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Combine the Casserole Ingredients: In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, cream of mushroom soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until well mixed. Fold in the peas and carrots, corn, 1 cup of the shredded cheddar cheese, and the cooked rice until everything is evenly distributed.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Prepare the Topping: In a small bowl, mix together the crushed crackers, melted butter, and grated Parmesan cheese until the mixture is well combined. Sprinkle this cracker mixture evenly over the cheese layer in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve: Allow the casserole to cool for a few minutes before serving. This gives it time to set, making it easier to serve.
Tips:
- Chicken: You can use leftover chicken, rotisserie chicken, or boil/bake chicken breasts specifically for this recipe.
- Make Ahead: You can assemble the casserole ahead of time, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
- Variations: Feel free to add other vegetables you like or have on hand, such as broccoli or bell peppers, to make this dish your own.
Enjoy your Ultimate Chicken Casserole with a side of crusty bread or a simple green salad for a complete and hearty meal.
