Ingredients
Scale
- 4–5 cups shredded chicken (boiled or rotisserie)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup full-fat sour cream
- 1 cup Ritz crackers (or substitute with saltines, Club crackers, or Townhouse crackers)
- 4 tbsp unsalted butter (melted)
- Salt and pepper to taste (optional)
- Optional: 1 cup shredded cheddar cheese
- Optional: 1 cup caramelized onions or lemon zest for added flavor
Instructions
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Prepare the Chicken:
- If using raw chicken, boil chicken breasts for 20-30 minutes until fully cooked and shred using two forks. Alternatively, use 1-2 store-bought rotisserie chickens, shredding the meat into 4-5 cups.
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Crush the Crackers:
- Place Ritz crackers in a large Ziploc bag and crush them with a rolling pin until you have coarse crumbs (avoid crushing too fine).
- Mix the crushed crackers with melted butter in the bag.
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Prepare the Creamy Base:
- In a large mixing bowl, combine cream of chicken soup, full-fat sour cream, and shredded chicken. Mix well to coat all the chicken pieces.
- Season with salt and pepper to taste. Optional: Add shredded cheese or caramelized onions for enhanced flavor.
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Assemble the Casserole:
- Grease a 9×13-inch baking dish.
- Spread the creamy chicken mixture evenly in the dish.
- Sprinkle the buttery cracker crumbs evenly on top. Drizzle any remaining melted butter over the crackers.
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Bake the Casserole:
- Preheat the oven to 350°F (175°C).
- Bake the casserole for 20-30 minutes, until the topping is golden brown and the casserole is bubbling around the edges. For a more even bake, check the internal temperature of the casserole with a thermometer (165°F for food safety).
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Rest and Serve:
- Let the casserole rest for 5 minutes before serving.
- For garnish, consider fresh parsley, sliced scallions, or extra buttery cracker crumbs.
Notes
- Ingredient Substitutions: You can use cream of celery or cream of mushroom soup instead of cream of chicken. Greek yogurt can replace sour cream for a healthier alternative. For a lower-sodium version, use unsalted butter and salt-free soup.
- Make-Ahead Option: Prepare the casserole a day in advance and store it in the fridge for up to 24 hours before baking. Alternatively, freeze the casserole for up to 2 months. Thaw overnight before baking.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 20-30 minutes or microwave individual portions for 1 minute.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free