Description
A comforting blend of tender chicken, rich sour cream, and cream of chicken soup, topped with buttery crackers for a family favorite dish.
Ingredients
- 3 boneless, skinless chicken breast halves, cubed
- 1 (26-ounce) can condensed cream of chicken soup
- 1 (24-ounce) container sour cream (or start with 16 ounces and adjust to taste)
- 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 toss them with melted butter in a small bowl. Set aside.
- In a large pot, bring the water and chicken stock to a boil. Season with salt and black pepper. Add the cubed chicken and simmer for 5 to 7 minutes until cooked through. Drain completely.
- In a large bowl, whisk together the cream of chicken soup and sour cream until smooth.
- Fold in the cooked chicken, then transfer to a 9×13-inch baking dish. Top with the buttery cracker crumbs.
- Bake for 25 to 30 minutes until bubbling and golden brown.
Notes
For extra flavor, consider topping with cheese or vegetables. Reinforce the sauce with spices like garlic powder or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American