This rich and satisfying casserole combines tender shredded chicken with a velvety, tangy filling, topped with a crisp, buttery cracker crust. A streamlined five-ingredient dish rooted in traditional Southern comfort, it delivers warmth and flavor with minimal effort—ideal for a no-fuss dinner.
2cupsof pre-cooked chickenfinely shredded (rotisserie chicken is ideal)
½cup1 stick unsalted butter, melted until smooth
Approximately 30 buttery-style round crackersfinely crushed
One 10.5-ounce can of condensed cream of chicken soup
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking pan with nonstick spray or a thin layer of oil.
In a mixing bowl, blend together the shredded chicken, condensed chicken soup, and sour cream until thoroughly incorporated and creamy. Evenly distribute this mixture across the bottom of the prepared baking dish.
In a separate bowl, stir the melted butter into the crushed crackers until the crumbs are evenly coated and moistened.
Scatter the buttered cracker mixture evenly across the top of the chicken base, forming an even layer.
Bake the assembled dish in the preheated oven for 30 to 35 minutes, or until the top is golden and crisp, and the filling is bubbling around the edges.
Allow the casserole to rest for 5 minutes after removing it from the oven before serving.
Notes
For added depth, use seasoned rotisserie chicken or add a pinch of black pepper to the filling mixture before baking.