I created what I call the best chicken casserole, blending tender shredded chicken with a mix of cream of chicken and mushroom soups and a touch of sour cream. I folded in cheddar cheese, garlic, and onion powder, then topped it with saltine crackers lightly coated in melted butter for a distinctive finish.

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I’ve been experimenting with recipes lately and finally landed on this Ultimate Comfort Food Chicken Casserole that’s quickly become one of the best chicken casseroles ever in my book. I used 3 cups of shredded cooked chicken and a mix of cream of chicken and mushroom soups to create a velvety base.

When I added sour cream and a splash of whole milk, I knew I was onto something special. The shredded cheddar cheese melted perfectly into the mix while a pinch of garlic and onion powder brought a touch of unexpected flavor.

Topped with 3 cups of crushed saltine crackers tossed with melted butter, every bite offers a crunchy twist that makes this dish sing. While some might call it a chicken casserole with mayo twist, I think its Southern chicken casserole vibe is simply irresistible and surprisingly easy to put together.

Give it a try and see why it’s become my go-to dinner!

Why I Like this Recipe

I love this recipe for a ton of reasons. First, it gives me a cozy, warm feeling like nothing else does when I’m craving comfort food. Second, the mix of tender chicken with that creamy sauce and crunchy cracker topping makes every bite exciting and satisfying. Third, I just love how simple it is to whip up, yet the flavors feel so rich and homey, like a big family dinner even when I’m on my own.

I also love telling my friends that this recipe is the ultimate comfort meal. Its filled with soft chicken, a thick creamy sauce, and a golden, crispy crust made from saltine crackers and butter. It reminds me of those nights when everything feels just right even if the day was a mess. This dish makes me feel happy and relaxed and is a go-to when I need something delicious and heartwarming.

Ingredients

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Shredded cooked chicken provides protein and moist, tender meat to fill your casserole heartily.
The condensed cream of chicken soup brings smooth, savory flavor and velvety texture.
The condensed cream of mushroom soup adds an earthy twist with a rich umami taste.
Sour cream gives a tangy creaminess that lightens and lifts the casserole’s deep flavors.
Crushed saltine crackers offer satisfying crunch and subtle saltiness for a perfect finish.
Unsalted butter offers a melt that ties flavors together and adds luscious richness.
Cheddar cheese melts into a gooey layer, adding a sharp, creamy burst of flavor.

Ingredient Quantities

3 cups shredded cooked chicken

1 can (10.5 oz) condensed cream of chicken soup

1 can (10.5 oz) condensed cream of mushroom soup

1 cup sour cream

1/2 cup whole milk

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

3 cups crushed saltine crackers

1/3 cup unsalted butter, melted

How to Make this

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1. Preheat your oven to 350°F and grease a casserole dish lightly.

2. In a big bowl, mix together the shredded chicken, the condensed cream of chicken soup, and the condensed cream of mushroom soup.

3. Stir in the sour cream and whole milk until it’s smooth.

4. Next, add the shredded cheddar cheese, garlic powder, and onion powder. Season with salt and black pepper to your taste.

5. Give everything a good stir until all the ingredients are well combined.

6. Pour your mixture evenly into the greased casserole dish.

7. In a separate bowl, toss the crushed saltine crackers with the melted unsalted butter until the crackers are evenly coated.

8. Spread the cracker mixture over the top of the casserole to form a crunchy, golden crust.

9. Place the dish in the preheated oven and bake for about 25 to 30 minutes or until it’s bubbly and the top looks golden.

10. Let it cool for a few minutes before serving, and enjoy this cozy, comforting dish.

Equipment Needed

1. Oven – Preheat to 350°F
2. Casserole dish – Grease lightly before use
3. Large mixing bowl – To combine chicken, soups, sour cream, milk, and seasonings
4. Measuring cups and spoons – For accurate amounts of soups, sour cream, milk, cheese, and spices
5. Mixing spoon or spatula – To stir the ingredients until well mixed
6. Separate bowl – For tossing crushed saltine crackers with melted butter
7. Oven mitts – To safely remove the hot dish from the oven

FAQ

Question: Do I need to cook the chicken before adding it?

Answer: Yeah, you gotta cook and shred the chicken first as the recipe calls for shredded cooked chicken.

Question: Can I use fresh homemade soups instead of canned ones?

Answer: Sure, you can make your own cream of chicken and mushroom soups as long as they are thick enough so that the casserole holds together.

Question: Is there a substitute for sour cream if I dont have any?

Answer: You can use Greek yogurt as a substitute, but expect a slightly tangier flavor.

Question: How long do I bake it for?

Answer: Bake it in a preheated 350°F oven for about 25 to 30 minutes, or until it bubbles up and the top is golden.

Question: Can I store leftovers for another meal?

Answer: Yes, just keep the leftovers in an airtight container in the fridge for up to 3 days. Heat it up well before serving.

Ultimate Comfort Food: Chicken Casserole Recipe Substitutions and Variations

If you dont have condensed cream of chicken soup, you can mix 1 cup chicken broth with 1 cup heavy cream and about 1 tablespoon flour. Just whisk and let it simmer until the mixture thickens up.
For the condensed cream of mushroom soup, you can try using a homemade version by blending cooked mushrooms with a little chicken broth and a dollop of cream, then stirring in some flour to thicken.
Sour cream can be swapped for full fat Greek yogurt if you prefer a tangier, slightly lighter option that still gives that creamy texture.
If you dont have whole milk, using 2% milk works fine. You could even mix half heavy cream with half water if you want a richer taste.
For shredded cheddar cheese, a blend of Monterey Jack and mozzarella can give a nice melt and flavor twist to your casserole.

Pro Tips

1. Make sure you mix all the wet ingredients really good so you don’t get any clumps in your casserole. Sometimes I stir so slowly my arms start to ache so try to find a good speed.
2. If you want extra flavor, you can throw in a pinch of paprika or some chili flakes even though they’re not in the recipe. It adds a little kick and makes the dish more interestin.
3. When crushing the saltines, dont overdo it. You just want lots of little pieces so they create a nice crunchy top instead of turning into a powder.
4. Always keep an eye on your casserole while its in the oven cause every oven is different. I learned this the hard way when mine almost burned cause I didnt check it a few minutes before it was supposed to be done.