Ingredients
2 cups shredded cooked chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 sleeve (about 30) buttery round crackers, crushed
1/2 cup (1 stick) unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream until smooth.
Spread the chicken mixture evenly into the prepared baking dish.
In a separate bowl, toss the crushed crackers with the melted butter until well coated.
Sprinkle the cracker mixture evenly over the chicken base.
Bake for 30–35 minutes until the casserole is hot and bubbly with a golden-brown topping.
Let cool for 5 minutes before serving.
Notes
Use a rotisserie chicken for the fastest prep. Ensure the cream of chicken soup is a standard, alcohol-free variety. You can add extra herbs like parsley or chives for a pop of freshness.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Bake
- Cuisine: American