Chicken Bacon Crunch Casserole
A delicious and comforting casserole featuring tender chicken, crispy bacon, and creamy goodness topped with crunchy French fried onions, ideal for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience
- 6 slices bacon, cooked and crumbled
- 1 cup cooked rice
- 1 can cream of chicken soup Can substitute with cream of mushroom soup
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to experiment with different cheeses
- 1 cup frozen mixed vegetables Add more vegetables for extra nutrition, e.g. broccoli or bell peppers
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- to taste Salt and pepper
- 1 cup French fried onions (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, crumbled bacon, cooked rice, cream of chicken soup, shredded cheese, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased baking dish.
Baking
- Bake in the preheated oven for 25-30 minutes or until heated through and bubbly.
- Remove from the oven and sprinkle the French fried onions on top.
- Return to the oven and bake for an additional 5-7 minutes until the onions are golden brown.
- Let it cool slightly before serving.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat at 350°F until heated through or microwave individual portions. Make ahead and refrigerate overnight before baking, covered well.