– 2 cups cooked chicken, shredded – 2 cups cooked pasta (elbow or rotini) – 1 can cream of chicken soup – 1 cup sour cream – 1 cup shredded cheddar cheese – 1/2 cup chopped onion – 1/2 cup frozen peas and carrot – 1/2 tsp garlic powder – Salt and pepper to taste – 1/2 cup crushed Ritz cracker – 2 tbsp melted butter
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter to prevent sticking. Set aside while you prepare mix.
In a large bowl, combine the cooked chicken, pasta, cream of chicken soup, and sour cream. Mix until well blended for a creamy base.
Add chopped onion, peas and carrots, garlic powder, salt, and pepper. Stir well to evenly spread the veggies and seasoning through the dish.
Fold in half the cheddar cheese gently. You want cheesy bites throughout but also save some for the golden topping later on.
Pour mixture into the prepared baking dish. Spread evenly so it cooks consistently and looks great when you scoop it later.
Top casserole with the remaining cheddar cheese, crushed Ritz crackers, and drizzle melted butter over the top for that crispy, buttery crust.
1. Bake uncovered for 30–35 minutes until golden and bubbly. Let it rest for 5 minutes before serving for perfect slices and rich flavor.
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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