Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 sleeve (about 30) buttery round crackers, crushed
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, and sour cream until smooth. Spread evenly into the prepared baking dish.
- In a separate bowl, mix crushed crackers with melted butter until well coated.
- Sprinkle the buttery cracker mixture evenly over the chicken layer.
- Bake for 30–35 minutes, until hot and bubbly with a golden-brown topping.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Add shredded cheddar for a cheesier variation.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American