An easy chicken casserole that the children will love. It can be assembled ahead of time and frozen unbaked. Great for leftovers.
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 cup sour cream
- 0.25 cups chopped onion , Optional
- 0.25 cups chopped mushrooms , Optional
- 32 butterys round crackers , crumbled
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Fill a large pot with water; bring to a boil. Cook chicken in boiling water until no longer pink inside, 20 to 30 minutes. Chop chicken into bite-sized pieces and place in a 9x13-inch baking dish.
-
3
Combine condensed soup, sour cream, onion, and mushrooms in a bowl. Pour mixture over chicken and top with crumbled crackers.
-
4
Cover and bake in the preheated oven until top is lightly browned, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Scrumptious Strawberry Shortcake
Homemade strawberry shortcake recipe made with sweet, sugary berries. Serve with whipped cream on top.
Sourdough Blueberry Muffins
I used sourdough discard to make these dense, tangy, blueberry muffins. Active sourdough can also be used, resulting in a fluffier, lighter muffin. Both versions are delicious!
Christy's Awesome Hot Ham and Cheese
This ham and cheese sandwich is great on a cool night with a cup of tomato soup. I add spinach, arugula, tomatoes, roasted peppers, chopped olives, artichokes, or a spoonful of salsa to the sandwich, depending on my mood and what's in the fridge.