Ingredients:

  • 3 cups (680g) cooked chicken breast, cubed or shredded
  • 1 tbsp (15ml) olive oil
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1 pkg (1 oz / 28g) dry ranch seasoning mix
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 cup (60ml) whole milk
  • 1 cup (115g) panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 cup (55g) shredded parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with olive oil and spread the cubed chicken evenly across the bottom.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, dry ranch seasoning, milk, and shredded cheddar cheese until smooth. Pour the mixture over the chicken, smoothing it with a spatula until the chicken is fully submerged.
  3. In a small bowl, toss the panko breadcrumbs with melted butter and parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
  4. Bake uncovered for 25–30 minutes until the edges are bubbling and the topping is deep golden-brown.