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Shredded Chicken Casserole

Shredded Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas and carrots
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Melt the 3 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the milk and broth, then add the onion powder, garlic powder, salt, and pepper. Keep whisking until the sauce thickens, about 4 to 5 minutes.
  2. Remove from heat and fold in the chicken and frozen vegetables until evenly coated.
  3. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Spread the chicken mixture in the dish. In a small bowl, toss the panko with the melted butter and Parmesan, then sprinkle over the casserole.
  4. Bake for 25 to 30 minutes until the topping is deep golden and the sauce bubbles. Let rest 5 minutes before serving.

Notes

If using rotisserie chicken, you’ll need about half a chicken to get 3 cups. The frozen peas and carrots go straight from the freezer to the pan, no thawing needed.