Chicken and Vegetable Casserole

Chicken and Vegetable Casserole

**Ingredients:**

– 2 cups cooked chicken, shredded or diced
– 1 cup frozen peas and carrots, thawed
– 1 cup frozen corn, thawed
– 1 can (10.5 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1 cup milk
– 1/2 cup sour cream
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1 cup biscuit mix (e.g., Bisquick)
– 1/2 cup melted butter

**Instructions:**

1. **Preheat Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Casserole Mixture:**
– In a large bowl, mix together the cooked chicken, peas and carrots, corn, cream of chicken soup, shredded cheddar cheese, milk, sour cream, garlic powder, onion powder, salt, and pepper.

3. **Transfer to Baking Dish:**
– Pour the mixture into a greased 9×13-inch baking dish.

4. **Prepare the Topping:**
– In a separate bowl, combine the biscuit mix and melted butter until crumbly. Sprinkle this mixture evenly over the top of the casserole.

5. **Bake:**
– Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.

6. **Cool and Serve:**
– Let the casserole cool for a few minutes before serving.

Enjoy your hearty and comforting Chicken and Vegetable Casserole!