Ingredients:

  • 3 cups shredded or cubed rotisserie chicken, skin removed
  • 3 cups cooked white rice
  • 2 cups frozen peas and carrots, thawed and patted dry
  • 1 small yellow onion, finely chopped
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.
  2. In a large mixing bowl, stir together softened cream cheese, sour cream, and cream of chicken soup until velvety and smooth.
  3. Mix in garlic powder, salt, and black pepper.
  4. Gently fold in the shredded rotisserie chicken, cooked rice, and thawed vegetables until evenly coated.
  5. Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
  6. Toss panko breadcrumbs with melted butter in a small bowl.
  7. Layer shredded cheddar cheese evenly over the casserole, then sprinkle the buttered panko on top.
  8. Bake for 25-30 minutes until the edges are bubbling and the center is set.
  9. Switch oven to broil and heat for 2-3 minutes until the breadcrumbs are mahogany-colored and cheese is sizzling.
  10. Remove from oven and let rest for 5 minutes to allow the sauce to thicken before serving.