1. Preheat and Prepare

• Preheat oven to 375°F (190°C).

• Grease a 9×9-inch casserole dish or equivalent.

2. Sauté the Chicken and Veggies

• In a skillet, heat olive oil over medium heat.

• Add diced onion and cook until soft (3–4 minutes).

• Stir in minced garlic and cook another 30 seconds.

• Add ground chicken, breaking it up as it browns. Cook until no longer pink.

• Season with salt, pepper, thyme, paprika, and onion powder.

3. Add the Vegetables

• Stir in frozen mixed vegetables. Cook for 2–3 minutes until just tender.

4. Combine with Creamy Base

• In a large bowl, mix together:

  • Cream of chicken soup

  • Sour cream

  • Milk

• Fold in the cooked rice or pasta and the chicken-veggie mixture. Mix well.

5. Assemble the Casserole

• Transfer the mixture to your prepared baking dish and smooth the top.

• Sprinkle with shredded cheddar cheese.

6. Add Crunchy Topping

• Combine crushed crackers or breadcrumbs with melted butter.

• Sprinkle over the cheese for a golden, crispy top.

7. Bake

• Bake uncovered for 25–30 minutes, or until bubbly and golden.

• For a crispier crust, broil for 2–3 minutes, watching carefully.

8. Cool and Serve

• Let the casserole rest for 5 minutes before serving.

• Serve with a simple green salad, steamed broccoli, or a side of roasted vegetables.