Instructions
Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Make the Filling: In a large bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth. Gently fold in the cooked chicken, frozen vegetables, and shredded cheese.
Assemble: Spread the mixture evenly into the prepared baking dish.
Add the Topping: In a small bowl, mix the crushed cornflakes (or fried onions) with the melted butter until evenly coated. Sprinkle the topping over the casserole in an even layer.
Bake: Bake, uncovered, for 30–35 minutes, until the filling is hot and bubbly around the edges and the topping is golden brown.
Rest & Serve: Let the casserole cool for 5–10 minutes before serving. This allows it to set slightly for easier scooping.
Chef’s Notes & Variations
Chicken Shortcut: A store-bought rotisserie chicken is the ultimate time-saver for this recipe.
Topping Choices: For extra flavor, mix ¼ cup grated Parmesan into the cornflake topping before baking.
Make it Lighter: Substitute the sour cream and mayonnaise with plain Greek yogurt for a tangy, protein-rich alternative.
Add Freshness: Stir in 2 tablespoons of chopped fresh herbs like parsley or chives into the filling for a bright finish.
Make-Ahead: Assemble the casserole (without the topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking. You may need to add 5–10 minutes to the bake time if starting from cold.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to preserve the topping’s crunch.
Why You’ll Love This Casserole
This dish is the perfect harmony of creamy, savory, and crunchy—a true comfort classic that’s both satisfying and simple. The crispy topping provides the perfect textural contrast to the rich, hearty filling, making it a guaranteed family favorite. Serve it with a simple green salad or fresh fruit for a complete, comforting meal.
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