Dolly Parton's Chicken Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
480 grams shredded cooked chicken
02 -
305 grams cream of chicken soup
03 -
240 grams sour cream
04 -
450 grams frozen mixed vegetables (peas, carrots, corn)
05 -
480 grams shredded cheddar cheese, divided
06 -
1 sleeve crushed Ritz crackers (optional)
# Instructions:
01 -
Preheat your oven to 175°C. Lightly grease a 23x33 cm baking dish to prevent sticking.
02 -
In a spacious mixing bowl, thoroughly combine the shredded chicken, cream of chicken soup, sour cream, frozen vegetables, and 240 grams of shredded cheddar cheese.
03 -
Evenly spread the prepared filling mixture into the greased baking dish, forming a uniform layer.
04 -
Distribute the remaining 240 grams of cheddar cheese across the top of the casserole. If desired, scatter the crushed Ritz crackers evenly over the cheese for added texture.
05 -
Bake the casserole, uncovered, for 30 to 35 minutes, or until the edges are visibly bubbling and the topping is lightly golden with melted cheese and crisp crackers.
06 -
Allow the casserole to rest for 5 minutes after removing it from the oven before serving. Garnish with chopped fresh parsley, if desired, for a touch of freshness.
# Notes:
01 -
This recipe can be easily doubled for a larger gathering or halved for a smaller meal.
02 -
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat using a microwave or oven.
03 -
Leftover cooked turkey or ham can be used as a delicious substitute for chicken.
04 -
For a lighter alternative, Greek yogurt can be used in place of sour cream.
05 -
To make this recipe gluten-free, use a gluten-free cream of chicken soup and gluten-free crackers, or simply omit the cracker topping.
06 -
Feel free to experiment with other frozen vegetables such as broccoli, green beans, or spinach to suit your preference.
07 -
Explore different cheese varieties like Monterey Jack, Colby Jack, or pepper jack to create unique flavor profiles.