🍗 Classic Company Chicken Casserole
Ingredients (Serves 6–8)
For the filling:
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup (or use 2 cans of chicken soup if you prefer)
- 1 cup sour cream
- ½ cup chicken broth (or milk for creamier texture)
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
For the topping:
- 1 sleeve (about 30) Ritz crackers, crushed
- ½ cup (1 stick) butter, melted
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
1. Preheat the oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Make the filling
- In a large bowl, mix together the soups, sour cream, broth (or milk), onion powder, garlic powder, and pepper until smooth.
- Stir in the chicken and cheese (if using).
- Mix until everything is evenly coated.
3. Transfer to baking dish
- Spread the chicken mixture evenly into the prepared dish.
4. Make the topping
- In a small bowl, combine the crushed crackers with melted butter.
- Sprinkle evenly over the chicken mixture.
5. Bake
- Bake uncovered for 30–35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
6. Serve
- Let it cool for about 5 minutes.
- Garnish with parsley if desired and serve warm!
Serving Suggestions
- Serve with steamed vegetables, buttered noodles, or rice.
- A simple green salad or dinner rolls complement it beautifully.
Variations
- Add veggies: Mix in 1 cup of frozen peas, broccoli florets, or diced carrots for a balanced casserole.
- Add spice: Stir in ¼ tsp crushed red pepper flakes or a dash of hot sauce.
- Make it deluxe: Add a layer of cooked stuffing mix on top instead of crackers for a Thanksgiving-style twist.
- Low-carb option: Substitute the crackers with crushed pork rinds or parmesan crisps.
Make Ahead & Storage
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
- Freeze: Wrap tightly (unbaked or baked) and freeze up to 3 months. Thaw overnight and bake until heated through.
- Leftovers: Keep in the fridge for up to 3–4 days. Reheat in the oven or microwave.