Recipe Background
Sour Cream Chicken Casserole really turns up the creamy and the tangy factors to make one memorable meal! The chicken is braised in a mushroom and poultry cream sauce, and then topped with a crunchy, buttery cracker crust! Each bite is cheesy and filling and oh-so tasty! And Sour Cream Chicken Casserole doesn't waste time, since it can be made in under half an hour. It's just that magical all around!
Sour Cream Chicken Casserole really turns up the creamy and the tangy factors to make one memorable meal! The chicken is braised in a mushroom and poultry cream sauce, and then topped with a crunchy, buttery cracker crust! Each bite is cheesy and filling and oh-so tasty! And Sour Cream Chicken Casserole doesn't waste time, since it can be made in under half an hour. It's just that magical all around!
Ingredients
- 4 chicken breast halves boneless and skinless, cooked and cubed
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1/2 (8-ounce) package cream cheese
- 1/2 cup sour cream
- 1 cup buttery round crackers crushed, divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large saucepan over medium-low heat, combine the cooked chicken, the cream of mushroom soup, the cream of chicken soup, the cream cheese, the sour cream, and 2/3 of the cracker crumbs.
- Mix well and then cook until all the ingredients have blended together and the cream cheese has thoroughly melted.
- Transfer the casserole mixture into the prepared baking dish and top it with the remaining cracker crumbs.
- Bake until the crackers turn golden-brown, about 15 minutes.
- Serve.
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