Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
2 cups cooked chicken, shredded
1 cup cooked white rice
1 cup broccoli florets, steamed
1 cup sliced mushrooms
1/2 cup diced red bell pepper
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup crushed butter crackers (for topping)
Salt and pepper to taste
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 📦 **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).