Slow Cooker Corn Chicken Casserole Simple Delight

Ingredients

• 2 cups cooked chicken, shredded
• 1 can 15 oz corn, drained
• 1 can 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon paprika
• to taste salt and pepper
• 2 cups tortilla chips, crushed (for topping)
• to taste fresh parsley, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the shredded chicken, drained corn, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen mixed vegetables. Stir well to incorporate all the ingredients.
2. Season the mixture with garlic powder, onion powder, paprika, salt, and pepper. Mix until evenly combined.
3. Spray the inside of your slow cooker with cooking spray to prevent sticking. Pour the chicken and corn mixture into the slow cooker and spread it out evenly.
4. Cover the slow cooker with its lid and set it on low heat. Cook for about 4 hours, or until the mixture is heated through and bubbling.
5. About 15 minutes before serving, sprinkle the crushed tortilla chips on top of the casserole. Reshape your slow cooker lid to cover loosely and allow the chips to crisp up slightly.
6. Once done, taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.