Cream of Chicken Casserole Recipe

This creamy, buttery Cream of Chicken Casserole is made with shredded chicken, cream of chicken soup, and crushed crackers, ready in 40 minutes. The rich sauce bubbles up through the golden, crispy cracker topping as it bakes. I always turn to this recipe on busy weeknights when I need pure comfort food.

Why This Classic Works

I used to think relying on condensed soup was cheating, but it creates a foolproof sauce every single time. It keeps the chicken incredibly moist while baking in the hot oven.

The real surprise is how the sour cream balances the richness. I learned quickly that skipping the buttered cracker topping leaves the dish completely lacking in texture.

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Cream of Chicken Casserole Ingredients

• 3 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 sleeve buttery crackers, crushed
• 1/4 cup unsalted butter, melted

How To Make Cream of Chicken Casserole

1. Preheat and prep: Preheat the oven to 350F and lightly grease a 9×9 inch baking dish.
2. Mix the base: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, and onion powder until smooth.
3. Spread the chicken: Transfer the creamy chicken mixture into the prepared baking dish, spreading it out in an even layer.
4. Make the topping: Toss the crushed crackers with the melted butter until the crumbs are evenly coated.
5. Bake until golden: Sprinkle the buttery crumbs over the chicken and bake for 25 to 30 minutes until bubbling and golden brown.

Recipe Tips

• Use rotisserie chicken: Grabbing a pre-cooked chicken saves time and adds a deep roasted flavor to the base.
• Do not crush to dust: Leave some larger cracker pieces for a better crunch against the soft filling.
• Mix the dairy well: Ensure the soup and sour cream are fully blended before adding the chicken to avoid lumps.

What To Serve With Cream of Chicken Casserole

Pair this rich casserole with a sharp green salad dressed in a bright vinaigrette to cut through the creaminess. Roasted green beans or steamed broccoli also work well to round out the plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze the unbaked casserole for up to 3 months, but wait to add the cracker topping until right before baking.

FAQs

Can I use canned chicken?

Yes, just drain it very thoroughly so the casserole does not become watery during baking.

Can I make this ahead of time?

You can assemble the chicken base a day in advance and store it in the fridge. Add the cracker topping just before baking.

What can I use instead of sour cream?

Plain Greek yogurt works perfectly as a one-to-one substitute without changing the final texture of the dish.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Protein: 22g

Try More Recipes:

• Chicken Bacon Potato Casserole
• Baked Potato Chicken Broccoli Casserole Recipe
• Chicken Hash Brown Casserole Recipe