The recipe itself is written in simple step by step guidelines that are easy to follow. One common misconception about casseroles is that it takes a pretty experienced cook to make them perfectly; well, I believe that practice makes perfect and that the things you fear aren’t always scary at all. This amazing Chicken Casserole is a perfect example of that.

The first time I tried it, I was a little nervous because I had guests coming over for dinner on short notice. Really, I thought it was going to be a family taste-test session/ dinner thing but no…a really important family friend decided to stop by without much notice. Though we are pretty close friends, it was kind nerve-wracking having this person stop by on the one night I had my heart set on trying Sharon’s amazing Chicken Casserole for the first time.

Of course, I wouldn’t recommend Sharon’s amazing Chicken Casserole for a vegan or vegetarian – except you’re willing to substitute the “chicken” in the Chicken Casserole for veggies, remove the butter and look for other suitable soups – but you shouldn’t have any problem with the dish otherwise…except if you’re allergic to onions. Sharon’s Amazing Chicken Casserole has an estimated 675.7 calories, which a lot. If you’re on a weight-loss diet, this recipe wouldn’t fit in well unless you cut back or replace the aforementioned ingredients.
Regardless, I highly recommend Sharon’s amazing Chicken Casserole for all occasions and holidays.

Ingredients :

1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package)
1/2-1 cup butter
2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken)
1 (5 ounce) cans evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped ( rotisserie chicken works great!)
1 (15 ounce) cans sweet peas or 2 cups frozen peas

Directions :

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the cream of chicken soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Stir in the cooked, cubed chicken and thawed mixed vegetables until everything is well coated with the creamy mixture.
4. Pour the mixture into the prepared baking dish, spreading it out evenly.
5. Sprinkle the shredded cheddar cheese on top of the mixture, followed by the crushed buttery crackers.
6. Bake for 30-35 minutes, or until the casserole is hot and bubbly and the crackers are golden brown.

Y’all this chicken casserole is straight up Midwest comfort food at its finest! That crispy potato chip topping baked on gives the ultimate crunch and flavor contrast to the creamy chicken filling. And you can’t go wrong with extra cheese!

Sharon has been making this top secret dish for every potluck and family function for years. Now I’m passing the torch so y’all can enjoy this casserole greatness too. Just wait until you dig your fork into this hearty, cheesy goodness. Consider this recipe card your VIP pass to casserole paradise!