Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine shredded cooked chicken, cream of chicken soup, and sour cream. Mix until smooth and spread evenly in the prepared baking dish.
- In another bowl, mix crushed buttery round crackers with melted butter until evenly coated.
- Sprinkle the buttery cracker mixture over the chicken filling evenly.
- Bake for 30 to 35 minutes until the top is golden brown and edges are bubbling.
- Let the casserole cool for about 5 minutes before serving.
Nutrition
Notes
For best results, prep the casserole ahead of time and refrigerate. Don't overbake to maintain creaminess.
