Description
A creamy chicken casserole made with shredded chicken, sour cream, cheddar cheese, and a buttery cracker topping, baked until warm and bubbly.
Ingredients
Casserole Base
- 4 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded cheddar cheese (for topping)
- 2 cups mixed vegetables (optional but recommended)
- 1 small onion, finely chopped
- Salt and pepper, to taste
Topping
- 1 cup crushed buttery crackers (such as Ritz)
- ½ cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and 1 cup shredded cheddar cheese.
- Stir in mixed vegetables and chopped onion. Season with salt and pepper.
- Spread mixture evenly into prepared baking dish.
- In a small bowl, mix crushed crackers with melted butter until coated.
- Sprinkle cracker mixture evenly over casserole, then top with remaining ½ cup cheddar cheese.
- Bake uncovered for 35–40 minutes, until bubbly and golden brown.
- Let rest 5–10 minutes before serving.
Notes
- Drain frozen vegetables well to avoid excess moisture.
- Rotisserie chicken saves prep time and adds flavor.
- Add herbs like thyme or parsley for extra depth.
- Cover loosely if topping browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes