Description
A comforting blend of tender chicken, rich sour cream, and creamy soup topped with buttery crackers. Perfect for family dinners or potlucks.
Ingredients
- 3 boneless, skinless chicken breast halves, cubed
- 1 (26-ounce) can condensed cream of chicken soup
- 1 (24-ounce) container sour cream
- Salt and ground black pepper to taste
- 4 cups water
- 1 (32-ounce) container chicken stock
- 1 sleeve buttery round crackers (such as Ritz), crushed
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F.
- Crush the crackers into coarse crumbs and mix with melted butter; set aside.
- Combine water and chicken stock in a large pot and bring to a boil; season with salt and pepper.
- Add the cubed chicken, reduce heat, and simmer for 5-7 minutes until cooked through; drain completely.
- Whisk together cream of chicken soup and sour cream in a bowl until smooth.
- Fold in the cooked chicken until well coated.
- Transfer chicken mixture to a 9×13-inch baking dish and spread evenly.
- Sprinkle the buttery cracker crumbs over the top.
- Bake for 25-30 minutes, until bubbling and golden brown.
Notes
For a lighter version, use reduced-fat sour cream and cream of chicken soup. You can also add vegetables like chopped broccoli or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American