Creamy Taster's Chicken Casserole
This creamy chicken casserole combines tender chicken with a rich sauce, mixed vegetables, and a buttery Ritz cracker topping for a comforting and satisfying meal.
Equipment
- Oven
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Small bowl
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced (rotisserie chicken)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk whole or 2%
- 1/2 cup sour cream
- 1/2 cup frozen mixed vegetables peas and carrots
- 1 garlic clove minced
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Topping
- 1 cup crushed Ritz crackers
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth.
- Stir in the minced garlic, onion powder, salt, and pepper, then taste and adjust the seasonings.
Assembly
- Gently fold the cooked shredded chicken and frozen mixed vegetables into the creamy sauce until well coated.
- Pour the chicken mixture evenly into the prepared baking dish.
- In a small bowl, combine crushed Ritz crackers with melted butter until thoroughly coated.
- Sprinkle the buttery cracker mixture evenly over the casserole.
Baking & Serving
- Bake for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown and crispy.
- Remove from the oven and let it rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an extra touch of flavor, you can add a pinch of dried thyme or a sprinkle of shredded cheddar cheese to the cracker topping.