Creamy Chicken Pot Pie Casserole

Ingredients

• 3 cup shredded cooked chicken (About 12 oz cooked chicken; rotisserie chicken may be used)
• 2 cup mixed peas and carrots (Fresh or frozen; thaw frozen vegetables before using)
• 1 can cream of chicken soup (Approximately 10.5 oz)
• 0.5 cup heavy cream
• 1 cup shredded cheddar cheese (Plus more for topping if desired)
• 1 yellow onion (Small, finely diced)
• 2 clove garlic (Minced)
• salt (To taste)
• black pepper (To taste)
• 0.5 tsp dried poultry seasoning (Or use dried thyme)
• 1 cup breadcrumbs (Plain or panko)
• 4 tbsp butter (Melted, for the breadcrumb topping)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square or similar 2-quart baking dish and set it aside.

2. 2

   If using frozen peas and carrots, thaw them and drain away excess moisture. Shred the cooked chicken and prepare the onion and garlic before beginning.

3. 3

   Heat a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly translucent.

4. 4

   Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Remove the skillet from the heat.

5. 5

   In a large bowl, combine the cream of chicken soup and heavy cream. Stir until smooth and fully blended.

6. 6

   Add the cooked onion and garlic, shredded chicken, peas and carrots, cheddar cheese, poultry seasoning, salt, and black pepper to the soup mixture. Stir until the chicken and vegetables are evenly coated and the filling is creamy throughout.

7. 7

   Transfer the filling to the prepared baking dish and spread it into an even layer.

8. 8

   In a small bowl, combine the breadcrumbs with the melted butter. Toss until the crumbs are evenly moistened and look sandy rather than wet.

9. 9

   Scatter the buttered breadcrumbs evenly over the chicken filling. Add a little extra cheddar on top if desired.

10. 10

    Bake uncovered for 25–30 minutes, until the filling is bubbling around the edges and the breadcrumb topping is crisp and golden brown. If the topping browns too quickly, loosely cover the dish with foil.

11. 11

    Let the casserole rest for 5–10 minutes before serving. This allows the creamy filling to thicken slightly and keeps it from being too hot and loose when portioned.

Notes

The source provides only a half ingredient list and no measurements or written method. Quantities and instructions are practical estimates reconstructed from the dish description. Serve warm; refrigerate leftovers in a covered container for up to 3 days and reheat until steaming hot.

Nutrition per serving

• main dish
• casserole
• comfort food
• chicken
• family dinner
• baked
• easy dinner