A hearty, old-fashioned comfort-food casserole made with tender chicken, creamy sauce, vegetables, and a golden buttery topping. It’s an easy, filling Sunday dinner that brings everyone to the table!
Ingredients
3 cups cooked chicken, shredded or diced
4 cups diced potatoes (partially cooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
1 cup frozen mixed vegetables
1½ cups shredded cheddar cheese
1 small onion, finely chopped
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
2 cups crushed buttery crackers or breadcrumbs
4 tablespoons melted butter
Instructions
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Preheat oven: Set oven to 350°F (175°C). Grease a 9 × 13-inch baking dish.
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Prepare potatoes: Boil diced potatoes for about 8–10 minutes until slightly tender. Drain.
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Make creamy mixture: In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
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Add filling: Stir in chicken, potatoes, mixed vegetables, onion, and 1 cup of cheddar cheese.
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Fill dish: Spread mixture evenly into the prepared baking dish.
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Make topping: Mix crushed crackers with melted butter and sprinkle over the casserole. Add remaining cheddar.
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Bake: Bake uncovered for 35–45 minutes, until bubbly and golden brown.
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Rest: Let stand for 5–10 minutes before serving.
Serving Suggestions
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Fresh buttered green beans
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Homemade dinner rolls
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Garden salad
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Sweet corn
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Applesauce
Amish Kitchen Tips
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Use leftover Sunday roast chicken or turkey.
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Add cooked bacon for extra flavor.
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Substitute cream of mushroom soup for a richer taste.
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Prepare the casserole the night before and refrigerate until ready to bake (allow extra baking time if cold).
Serves: 6–8 people Prep time: 20 minutes Cook time: 35–45 minutes Oven temperature: 350°F (175°C)
Enjoy a warm, creamy, old-fashioned Amish-style Sunday supper! ❤️
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