Ingredients
- 3 cups shredded cooked chicken
- 1 ½ cups shredded cheddar cheese, divided
- 1 sleeve buttery round crackers, crushed
- 1 (10.5‑oz) can cream of chicken soup
- 1 cup sour cream
(You can adjust the exact “5 ingredients” wording to match how you count—many versions group the soup and sour cream as the creamy base, and the cheese as one item even if divided.)
Step-by-Step Instructions
- Preheat and prep the pan. Heat your oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish or similar casserole dish.
- Make the creamy chicken mixture. In a large bowl, stir together the shredded cooked chicken, cream of chicken soup, sour cream, and 1 cup of the shredded cheddar cheese. Mix until everything is evenly coated and creamy.
- Spread into the dish. Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
- Prepare the cracker topping. In another bowl, combine the crushed buttery crackers with the remaining ½ cup shredded cheddar cheese. If you like, you can stir in 2–3 tablespoons of melted butter for an extra‑rich, crisp topping.
- Top the casserole. Sprinkle the cracker and cheese mixture evenly over the chicken layer, covering the surface from corner to corner.
- Bake. Place the dish in the preheated oven and bake for about 25–30 minutes, or until the casserole is hot and bubbly and the cracker topping is golden brown.
- Rest and serve. Let the casserole sit for about 5–10 minutes before serving so it sets slightly and is easier to scoop.
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