Story

“My mother was such a big fan of this dish! She went back for thirds and has been asking when I’ll make it again. It’s a winner in our house!”

Ingredients

• 3 cups cooked shredded chicken (rotisserie or boiled)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese, plus extra for topping
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (optional)
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup crushed crispy onions or breadcrumbs for topping
• 2 tbsp butter, melted

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Mix soup, sour cream, mayonnaise, 1 cup cheddar, onion, garlic, thyme, salt and pepper in a large bowl.
3. Fold in shredded chicken and vegetables (if using).
4. Transfer to the prepared dish and sprinkle extra cheddar on top.
5. Combine crushed onions or breadcrumbs with melted butter and sprinkle over the cheese.
6. Bake 30–35 minutes until bubbly and golden. Let sit 5 minutes, then serve warm.