When it comes to weeknight dinners, “complicated,” “time-consuming,” and “elaborate” aren’t typically the terms you turn to. Dinner-Made-Easy Casserole, on the other hand? That sounds more like it. The taste of the juicy, golden chicken swimming in a creamy, veggie-filled roux is the easy, time-saving, and straightforward fix to your overwhelming hunger and busy schedule. Sprinkled with a cheesy, buttery cracker crumble and ready in under 45 minutes, Dinner-Made-Easy Casserole is the simple suppertime solution you’ve been searching for!
Ingredients
- 8 tablespoons unsalted butter, divided
- 4 chicken breasts, boneless and skinless
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon coarse ground black pepper
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 28 buttery crackers, crumbled
- 1 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium heat, add 2 tablespoons of the butter.
Step 3 –Add the chicken to the skillet and cook until golden brown on each side, about 4-5 minutes per side.
Step 4 –Transfer the chicken to a plate and roughly chop it.
Step 5 –Add 2 tablespoons of the butter to the same skillet over medium heat.
Step 6 –Add the onion, the bell pepper, the garlic, and the black pepper to the butter and cook until the onions are translucent, about 4-5 minutes.
Step 7 –Add the cream of chicken, the sour cream, and the milk to the veggie mixture and mix well.
Step 8 –Pour the veggie mixture into a 13×9-inch baking dish.
Step 9 –Top the veggie mixture with the cooked chicken.
Step 10 –Melt the remaining butter in the microwave.
Step 11 –In a medium bowl, add the crumbled crackers, the cheese, and the melted butter. Toss to coat.
Step 12 –Sprinkle the cracker mixture over the chicken.
Step 13 –Bake, uncovered, until the cheese is melted and the casserole is heated through, about 30-35 minutes.
Step 14 –Serve hot.
