Easy Creamy Sour Cream Chicken Casserole Recipe
- 4 boneless skinless chicken breasts, boiled and cubed
- 1 cup sour cream
- 1 (10 3/4 ounce) can cream of chicken soup (mushroom can be substituted)
- 25 Ritz crackers (This equals one tube minus 8 crackers if you want to be exact.)
- 1/2 cup butter, melted
- salt and pepper to taste
Directions:
Preheat oven to 350°F.
Boil chicken breast until tender; drain and cube. Spread evenly over the bottom of a square casserole dish. 4. Salt and pepper to taste. Mix sour cream and chicken soup in a separate bowl. Spread the sour cream and soup mixture over the chicken in the casserole dish. Crush the Ritz crackers and spread them over top of the casserole. Spoon melted butter on top overall.
Bake in a 350°F oven until the top is golden brown, approximately 20-30 minutes.
My own personal notes: This dish is best served soon after preparation. It does not warm up well the next day and freezing/thawing makes it awful. It’s so easy to do though, it is usually easy enough to fix and serve on the same day.