Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons unsalted butter, melted
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. This ensures easy serving and even easier cleanup later.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Whisk these ingredients until the mixture is smooth and well-incorporated. Stir in the shredded chicken and 2 cups of the cheddar cheese. Mix until the chicken is thoroughly coated in the creamy sauce.
- Spread the chicken mixture evenly into the prepared baking dish. Use a spatula to smooth the top so it bakes uniformly. Sprinkle the remaining 1 cup of cheddar cheese over the entire surface of the chicken mixture.
- In a small bowl, toss the crushed Ritz crackers with the melted butter until the crumbs are evenly coated. Sprinkle the buttery cracker mixture over the cheese layer. This creates a golden, crispy crust that contrasts perfectly with the creamy interior.
- Place the dish in the center rack of the oven. Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cracker topping has turned a beautiful golden brown. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 45 minutes