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
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Mix filling: In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream until smooth. Spread evenly into the prepared baking dish.
3. Make topping: In a separate bowl, mix the crushed crackers with melted butter until coated.
4. Assemble: Sprinkle the buttery cracker mixture evenly over the chicken layer.
5. Bake: Place in the oven and bake for about 30–35 minutes, or until the casserole is hot and bubbly with a golden-brown topping.
6. Serve: Let cool for 5 minutes before serving.
Notes
For added flavor, mix in a handful of shredded cheddar cheese or a pinch of garlic powder to the filling.
This recipe is perfect for using leftover or store-bought rotisserie chicken.
Pair with a side salad or steamed green beans for a complete meal.
You can prep this casserole a day ahead, refrigerate it, and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg