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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –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.
Step 4 –Mix well and then cook until all the ingredients have blended together and the cream cheese has thoroughly melted.
Step 5 –Transfer the casserole mixture into the prepared baking dish and top it with the remaining cracker crumbs.
Step 6 –Bake until the crackers turn golden-brown, about 15 minutes.
Step 7 –Serve.
