Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed Ritz crackers
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, and sour cream.
- Mix in half of the cheddar cheese and season with garlic powder, salt, and pepper.
- Spread the chicken mixture evenly in a greased 9×13-inch baking dish.
- In another bowl, combine crushed Ritz crackers and melted butter.
- Spread the cracker mixture over the chicken layer.
- Top with the remaining cheddar cheese.
- Bake for 30 minutes or until bubbly and golden brown.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley before serving.
Notes
- For best results, use rotisserie chicken.
- Store leftovers in an airtight container for up to 3 days.
- Freeze unbaked casserole for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg