Ingredients
Scale
- 8 cups packed shredded rotisserie chicken (from 2 whole rotisserie chickens)
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 cup sliced scallions, plus more for garnish
- 1 (8 ounce) container sour cream
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 sleeves buttery round crackers (such as Ritz®), crushed (about 60 crackers)
- 1/2 cup unsalted butter, melted
Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together shredded chicken, cream of chicken soup, scallions, sour cream, chicken broth, mustard, garlic powder, onion powder, black pepper, and salt in a 9×13-inch baking dish.
- Spread into an even layer.
- Stir crackers and butter together in a bowl until coated, and sprinkle evenly over chicken mixture.
- Bake in the preheated oven until bubbly and crackers are golden brown, about 30 minutes.
- Garnish with sliced scallions.
Notes
- To keep the topping from getting soggy, ensure the casserole is baked until bubbly and crackers are golden brown.
- Plain Greek yogurt can substitute for sour cream.
- Canned chicken can be used as a shortcut.
- Assemble ahead, refrigerate, and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg