Creamy chicken, pasta and vegetables topped with a crushed buttered crumb
Serves 4

🍗California Chicken Casserole

Ingredients For Crumb Topping:

¾ stuffing mix (crushed)
6 round crackers (crushed)
2 tbsp grated parmesan cheese
2 tbsp butter (melted)

Ingredients For Casserole Filling:

2 tbsp butter
1 cup dry fettucini pasta
1 cup diced raw chicken breast
½ cup cream of mushroom soup
½ cup milk (reserve ¼ cup)
1 cup chicken broth
1 cup frozen stir fry vegetables (your choice)
2 tbsp cornstarch
2 tbsp alfredo sauce powder
2 tbsp ranch dressing
½ cup diced olives
1 tbsp paprika

Directions:

1. For the topping: In a medium bowl, mix together stuffing crumbs, cracker crumbs and parmesan together. Add 2 tbsp melted butter, toss until mixture is well combined.

2. For the casserole filling: in a medium hot skillet add butter and pasta and brown.

3. Add diced chicken, cook until firm.

4. In a small bowl mix and stir together ¼ cup reserved milk with ½ cup soup and add to pasta and chicken mixture.

5. Add broth, vegetables and stir.

6. Mix cornstarch with the other ¼ cup milk, alfredo powder, ranch dressing and add to pasta, chicken vegetable mixture.

7. Stir together until mixture begins to bubble, turn off heat.

8. Add olives

9. In a well buttered casserole dish add the pasta, chicken, vegetable mixture.

10. Top with buttered crumbs

11. Garnish with olives

12. Sprinkle with paprika

13. Bake in a preheated oven at 350 degrees farenheit for 20 to 25 minutes or until mixture is thickened, bubbly and top is delicately browned.

14. Note: If using a an airfryer oven, reduce heat by 25 degrees (325 degree farenheit) and reduce cooking time by 10-15 minutes.

15. Take out of oven and let stand until casserole stops bubbling and filling is set.

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