Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
2 cups cooked chicken, shredded
1 cup cooked quinoa or rice
1 cup fresh broccoli florets
1 cup diced carrots
1 can (10.5 oz) cream of mushroom soup
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 cup garlic croutons (for topping)
Fresh parsley, chopped (for garnish)
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).