Chicken casserole is a classic favorite in my house. It’s easy to make and can be customized to suit different tastes. To make the casserole, I start by preparing a layer of cooked, shredded chicken. I add vegetables such as peas and carrots along with shredded cheese. Then I mix in a can of condensed cream of chicken (or celery, or mushroom) soup and some sour cream. Once everything is combined, I pour it into a baking dish and top with a mixture of round wheat crackers, butter, and poppy seeds. Then I bake it at 350 until its hot and bubbly. It’s one of my go-to recipes for a quick and nutritious meal.
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