Description
A simple and quick creamy chicken bake layered with shredded chicken, cream of chicken soup, sour cream, and a buttery cracker topping, perfect for weeknight dinners.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 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 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream until smooth. Spread evenly into the prepared baking dish.
- In a separate bowl, mix the crushed crackers with melted butter until coated.
- Sprinkle the buttery cracker mixture evenly over the chicken layer.
- Place in the oven and bake for about 30–35 minutes, or until the casserole is hot and bubbly with a golden-brown topping.
- Let cool for 5 minutes before serving.
Notes
For best results, check at 25 minutes. If the topping browns too fast, tent with foil. Store leftovers in an airtight container for up to 3–4 days or freeze unbaked for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American