Chicken and Veggie Casserole

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the cooked chicken, broccoli, carrots, mushrooms, and frozen peas.

3. In a separate bowl, mix the cream of chicken soup and milk until well combined.

4. Pour the soup mixture over the chicken and veggies, then add the garlic powder, onion powder, salt, and pepper. Stir to combine.

5. Transfer the mixture to a greased 9×13 inch baking dish.

6. Sprinkle the shredded cheddar cheese over the top of the casserole.

7. In a small bowl, mix the breadcrumbs with the olive oil until the breadcrumbs are coated.

8. Sprinkle the breadcrumb mixture evenly over the cheese layer.

9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

10. Let it cool for a few minutes before serving and enjoy!

Feel free to customize this casserole to suit your preferences or what you have on hand. Swap out the chicken for turkey or even a plant-based protein. You can also mix up the veggies—try adding bell peppers, zucchini, or cauliflower. For a gluten-free version, use gluten-free breadcrumbs and check that your cream of chicken soup is gluten-free. If you prefer a bit of a kick, add a teaspoon of chili flakes or a dash of hot sauce to the mix. This dish is perfect for using up leftover vegetables or proteins, making it both frugal and flexible.