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Crunchy Chicken Casserole

A comforting and flavorful casserole featuring tender chicken, rice, and veggies, topped with a crunchy layer of cornflakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can substitute with turkey or tofu.
  • 1 cup cooked rice
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen mixed vegetables Any leftover vegetables can be used.
  • 1 cup crushed cornflakes For a crunchy topping.
  • 1/2 cup grated cheese Cheddar cheese works well.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, rice, cream of mushroom soup, milk, mixed vegetables, garlic powder, salt, and pepper. Stir thoroughly until the ingredients are well mixed.
  3. Pour the mixture into a greased casserole dish, spreading it evenly.
Baking
  1. Sprinkle the crushed cornflakes on top, followed by the grated cheese for a deliciously cheesy crust.
  2. Bake in the preheated oven for 30-40 minutes or until the casserole is bubbly and the top has turned a golden brown.
  3. Allow it to cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Reheat in the oven at 350°F or in the microwave.