Ingredients
Scale
- 4 cups shredded cooked chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds
- 6 slices bacon, cooked and crumbled
- 1 ½ teaspoons hot sauce (such as Tabasco®), or to taste
- 1 sleeve buttery crackers (such as Ritz®), crushed
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
- Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
- Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
Notes
- Freeze leftovers in an airtight container for up to 3 months.
- Substitute sour cream with Greek yogurt for a lighter version.
- Ensure the topping is evenly spread to avoid soggy spots.
- Assemble ahead and refrigerate overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg