Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, barbecue sauce, garlic powder, onion powder, salt, and pepper. Mix until fully blended.
Step 3: Stir in 1 cup of crispy fried onions and half of both shredded cheeses.
Step 4: Spread the mixture evenly into the prepared baking dish.
Step 5: Top with the remaining shredded cheeses and the rest of the crispy fried onions.
Step 6: Bake for 25-30 minutes or until hot and bubbly and the cheese is melted and slightly golden.
Step 7: Garnish with chopped parsley if desired. Serve warm.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This casserole can also be frozen for up to 2 months; thaw in the fridge overnight before reheating.
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