Instructions:
Next page
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
Mix the base: In a large bowl, combine cream of mushroom soup, sour cream, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
Add the fillings: Stir in the chicken, cooked pasta, chopped onion, and mixed vegetables until everything is well coated.
Transfer to dish: Spread the mixture evenly into the casserole dish.
Topping: In a small bowl, combine crushed crackers with melted butter. Sprinkle evenly over the top of the casserole. Add extra shredded cheddar if desired.
Bake uncovered for 30–35 minutes, until bubbly and golden brown on top.
Serve warm with a side salad or crusty bread.
✨ Tips & Variations:
Swap chicken for ground beef or turkey.
Use broccoli instead of peas and carrots.
Add a little hot sauce or chili flakes if you like a kick.
Make it ahead: assemble, cover, and refrigerate for up to 24 hours before baking.
ADVERTISEMENT
