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Instructions 6 steps

1. 1

   Prepare the chicken

   Preheat the oven to 375°F (190°C). Season the chicken pieces with paprika, Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4-5 minutes until lightly browned. It does not need to be fully cooked yet.

   

   Start 5 min timer
2. 2

   Sauté the vegetables

   Add the diced onion to the same skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

   

   Start 4 min timer
3. 3

   Make the creamy sauce

   In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Add the thawed mixed vegetables and stir to combine.

   

   Start 3 min timer
4. 4

   Assemble the casserole

   Transfer the browned chicken and sautéed onion mixture to a greased 9x13-inch baking dish. Pour the creamy sauce and vegetables over the top and stir gently to distribute everything evenly.

   Start 3 min timer
5. 5

   Add the cheese

   Spread the shredded cheddar cheese evenly over the casserole, covering the surface from edge to edge.

   Start 2 min timer
6. 6

   Bake until bubbly

   Bake uncovered at 375°F (190°C) for 25-30 minutes, until the chicken is cooked through, the sauce is bubbling around the edges, and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.

   Start 30 min timer