A delightful casserole combining tender chicken, fresh vegetables, and a creamy sauce, topped with a golden cheesy crust.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the casserole inside for even cooking.
In a saucepan, boil the zucchini and onion in water for 5 minutes, then drain and let cool.
Avoid overcooking the zucchini to maintain a slight crunch.
In a mixing bowl, combine the sour cream, cream of chicken soup, and garlic powder until smooth.
Whisk the mixture thoroughly to ensure a creamy consistency.
Add the cooked chicken, grated carrot, and boiled vegetables to the sauce and mix well.
Fold gently to avoid breaking the vegetables.
Spread the mixture evenly into a greased 9x13 inch baking dish.
Use a spatula to level the surface for even baking.
In a skillet, melt the butter and mix in the breadcrumbs and paprika.
Toast the breadcrumbs slightly for extra crunch.
Sprinkle the cheddar cheese over the casserole, followed by the breadcrumb mixture.
Distribute the topping evenly for a consistent crust.
Bake in the preheated oven for 1 hour, or until golden brown and bubbling.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving.
Allowing it to cool slightly helps the flavors meld together.
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