Wednesday, September 12, 2018


Here’s a chicken casserole that packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at it’s finest.
Nothing could be easier than this casserole.  It’s also a great way to use up any leftover chicken or turkey!

I was first introduced to this several years ago when someone posted it in the kitchen forum on HSN. It sounded interesting and anything with buttered Ritz crumbs is OK in my book 🙂
  • 3 cups cooked shredded chicken breast meat
  • 1 can (10.75 oz) cream of chicken or cream of mushroom soup
  • 1 cup sour cream or plain greek yogurt
  • 2 sleeves of Ritz crackers, crushed
  • 1 stick (1/2 cup) butter, melted
  • 2 tbs poppy seeds (optional)

  1. Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
  2. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
  3. Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
  4. Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
  5. Serve with a green vegetable (I generally serve with fresh steamed broccoli)
Recipe Adapted From
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