Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup finely chopped onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 sleeves Ritz crackers, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, onion (if using), garlic powder, and black pepper until well combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- In a separate bowl, combine crushed Ritz crackers, melted butter, and Parmesan cheese (if using).
- Sprinkle the cracker mixture evenly over the chicken layer.
- Bake uncovered for 30–35 minutes, or until topping is golden and the filling is bubbling.
- Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Greek yogurt can be substituted for sour cream for a tangier flavor.
- Add frozen peas or sautéed mushrooms for extra veggies.
- To make ahead, assemble and refrigerate up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal