A delicious and easy-to-make casserole featuring shredded chicken, creamy ingredients, and a crunchy topping.
Author:Isabella
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 cups cooked chicken, shredded
1 cup sour cream
1 cup cream of mushroom soup
1 cup shredded cheddar cheese
1 cup crushed buttery crackers (like Ritz)
1/2 cup milk
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, sour cream, cream of mushroom soup, milk, garlic powder, black pepper, salt, and paprika. Mix until well combined.
Stir in the chopped green onions and half of the shredded cheddar cheese.
Transfer the mixture into a greased 9×13-inch baking dish.
In a separate bowl, mix the crushed crackers with the melted butter. Sprinkle the buttery cracker mixture evenly over the chicken mixture in the baking dish.
Top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Let it cool for about 5 minutes before serving.
Notes
For a healthier option, substitute Greek yogurt for sour cream.
Add vegetables like broccoli or peas for extra nutrition and flavor.