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
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a medium baking dish.
- In a large bowl, mix together shredded chicken, cream of chicken soup, and sour cream until smooth and combined.
- Spread the mixture evenly into the prepared baking dish.
- In another bowl, mix crushed crackers with melted butter until coated.
- Sprinkle cracker mixture evenly over the chicken layer.
- Bake uncovered for 30–35 minutes, or until bubbly and golden on top.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Add vegetables like peas, corn, or carrots for more nutrition.
- Use rotisserie chicken for convenience and extra flavor.
- Crushed cornflakes can be used instead of crackers for the topping.
- Add a pinch of garlic or onion powder for extra depth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
