Prep time:
10 minutes
Cook time:
25 minutes
Total time:
35 minutes
Serves:
4-6
Ingredients:
- 3 cups shredded rotisserie or canned chicken, drained
- 1 can (10.5-oz) cream of chicken soup (or gluten-free cream of chicken soup)
- 1/2 cup hot sauce
- 1 cup shredded cheddar cheese, divided
- 1/4 cup sour cream (optional)
- Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method:
- Preheat oven to 375°F and lightly grease a small baking dish with cooking spray.
- Combine the cream of chicken soup, hot sauce and sour cream, if using, in a large bowl. Stir in chicken and 3/4 cup of the cheese until evenly distributed.
- Transfer the mixture into the prepared baking dish and top with the remaining cheese.
- Bake until hot and edges are bubbling, about 20-25 minutes. Garnish with parsley, if using, and serve.
Tip:
Add 1/2 cup chopped walnuts, raisins, or chocolate chips to batter if desired.
