Ingredients
- Rotisserie Chicken, shredded – 3 cups
- Cream of Mushroom Soup – 1 (10.75 ounce) can
- French Fried Onions – 1 (6 ounce) can
- Frozen Mixed Vegetables – 1 (12 ounce) bag
- Milk – 1/2 cup
- Shredded Cheddar Cheese – 1 cup
- Salt – 1/4 teaspoon
- Black Pepper – 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded rotisserie chicken, cream of mushroom soup, frozen mixed vegetables, milk, salt, and pepper. Stir well to ensure everything is evenly distributed.
- Step 3: Pour the chicken mixture into the prepared baking dish, spreading it into an even layer.
- Step 4: Sprinkle half of the French fried onions and half of the cheddar cheese evenly over the top of the casserole.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and bubbly, and the cheese is melted.
- Step 6: Remove from the oven and sprinkle the remaining French fried onions on top. Bake for an additional 5 minutes, or until the onions are golden brown. Let cool slightly before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F until warmed through, or microwave in individual portions.
- Serve this comforting casserole with a simple green salad for a complete and satisfying meal.
- Don't overbake the casserole after adding the remaining French fried onions, as they can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American