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**For the Topping:**
– 1 cup breadcrumbs (you can use panko breadcrumbs for a crispier texture)
– ¼ cup melted butter (for a golden topping)
– ½ cup grated Parmesan cheese (optional, for extra flavor)
### **Instructions: Preparing the Creamy Chicken and Vegetable Casserole**
#### **Step 1: Prepare the Chicken**
The first step is to cook your chicken. If you’re using rotisserie chicken, you can skip this step and simply shred the chicken. Otherwise, you can bake or boil the chicken until it’s fully cooked, then shred or dice it into bite-sized pieces. I usually prefer to use a rotisserie chicken for ease, as it saves time and adds great flavor.
#### **Step 2: Prepare the Vegetables**
If you’re using fresh vegetables, chop them into bite-sized pieces. If you’re using frozen vegetables, simply thaw them before adding them to the casserole. You can use a mixture of whatever vegetables you like, but I typically use peas, carrots, corn, and green beans for a well-rounded flavor.
#### **Step 3: Cook the Rice**
Cook the rice according to the package instructions. This can be done in advance to save time, and you can use any type of rice you prefer—white, brown, or even wild rice.
#### **Step 4: Sauté the Onion and Garlic**
In a large skillet, heat a tablespoon of oil or butter over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
**Step 5: Combine the Ingredients**
In a large mixing bowl, combine the cooked chicken, sautéed onion and garlic, cooked rice, mixed vegetables, cream of chicken soup, sour cream, thyme, parsley, salt, and pepper. Stir everything together until it’s evenly mixed.
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