Ingredients
Scale
- 2 cups (300 g) cooked chicken, shredded
- 1 cup (150 g) broccoli florets
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) frozen peas
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup (240 ml) milk
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) crushed crackers
- 2 tablespoons (30 g) butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, broccoli, carrots, peas, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch (23×33 cm) baking dish.
- In a separate bowl, mix the crushed crackers with melted butter and stir until evenly combined.
- Sprinkle the cracker mixture over the chicken mixture and top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes or until bubbly and golden brown on top.
Notes
- Feel free to use leftover roast chicken or rotisserie chicken for a quicker prep.
- Add your favorite vegetables for more flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
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