Description
A creamy, crowd-pleasing casserole with shredded chicken, a crunchy topping, and rich flavors.
Ingredients
Scale
- 3 cups shredded cooked chicken (about 1½ to 2 lbs)
- 8 oz cream cheese, softened
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream (or Greek yogurt)
- ½ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1½–2 cups shredded cheddar cheese
- 2 cups crushed crackers
- 3 tbsp melted butter
- Optional: 6–8 slices of bacon, crisped
Instructions
- Preheat oven to 350°F (175°C).
- Shred the cooked chicken and crisp the bacon if using.
- In a bowl, whisk cream cheese with the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, and salt until smooth.
- Fold in the shredded chicken and shredded cheddar cheese.
- Transfer mixture to a greased 9×13-inch baking dish.
- In a separate bowl, mix crushed crackers with melted butter and sprinkle on top of the chicken mixture.
- Bake for 25–30 minutes, until bubbling and the topping is golden.
Notes
Reheat leftovers in a 325°F oven covered for 15–20 minutes, then uncover for 8–10 minutes for crispness. Can be assembled ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg