Ingredients
Casserole
- 4 cups shredded cooked chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 3-4 green onions, thinly sliced
- 1 tablespoon chopped fresh thyme
Cracker Topping
- 1½ sleeves Ritz crackers, crushed
- ½ cup unsalted or salted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 2.5-quart baking dish with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Prepare Cracker Topping: In a medium bowl, combine the crushed Ritz crackers with the melted butter, mixing well so the crackers are evenly coated with butter, which will create a golden, crispy topping during baking.
- Mix Casserole Ingredients: In a large bowl, stir together the shredded cooked chicken, cream of chicken soup, sour cream, onion powder, garlic powder, freshly ground black pepper, thinly sliced green onions, and chopped fresh thyme until fully combined and creamy.
- Assemble Casserole: Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the buttered Ritz cracker mixture evenly over the top to create a crunchy crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the Ritz cracker topping is golden brown and the casserole is hot and bubbly throughout.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover the casserole with aluminum foil and warm in a 350-degree oven for about 20 minutes or until heated through.
- For freezing, omit the cracker topping before freezing. Freeze casserole for up to 3 months. Thaw overnight in the refrigerator, then add fresh cracker topping and bake as instructed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Casserole
- Method: Baking
- Cuisine: American
