Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish with nonstick cooking spray.
- In a large mixing bowl, stir together the shredded chicken, the can of cream of chicken soup, and the sour cream until well combined.3 cups cooked and shredded chicken, 1 (10.5 oz) can cream of chicken soup, 1 cup sour cream
- Spread exactly half of the chicken and soup mixture into the bottom of the prepared baking dish.
- Sprinkle half of the shredded cheddar cheese evenly over the first layer of the chicken mixture.1 1/2 cups shredded cheddar cheese
- Spread the remaining chicken mixture over the cheese layer, then top with the remaining shredded cheddar cheese.1 1/2 cups shredded cheddar cheese
- Evenly sprinkle the crushed butter crackers over the top of the casserole to create a crunchy crust.1 sleeve butter crackers
- Place the dish in the oven and bake for approximately 30 minutes, or until the mixture is bubbly and the cracker topping is a beautiful golden brown.
- Let the casserole rest for 5 minutes before serving to allow the sauce to set.
Notes
To make this recipe even faster and ensure great flavor, use a store-bought rotisserie chicken instead of cooking breasts from scratch. When preparing the topping, avoid pulverizing the crackers into a fine dust; leave some small chunks for the best texture.