Kelly's Not So Secret Recipe
Indulge in the comforting flavors of "Kelly's Not So Secret Recipe," a creamy, cheesy chicken casserole that's as easy to make as it is satisfying. Featuring tender shredded chicken, rich cream of chicken soup, tangy sour cream, and a generous layer of gooey cheddar cheese, this dish is topped with a buttery, golden crust of crushed Ritz crackers for the perfect crunch. With a prep time of just 20 minutes and an effortless baking process, this recipe is ideal for busy weeknights or potluck gatherings. Seasoned with garlic powder, onion powder, and parsley, this casserole delivers bold and comforting flavors in every bite. Serve it as a hearty main dish with a fresh side salad or steamed vegetables for a meal your family will request on repeat!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 4 tablespoons butter
- 1.5 cups Ritz crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Step 2
Bring a medium-sized pot of water to a boil, then add the chicken breasts. Cook for 10-12 minutes, or until the chicken is no longer pink in the center. Remove from the pot and let rest for a few minutes. Then, shred the chicken into bite-sized pieces using two forks.
Step 3
In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until smooth and creamy.
Step 4
Add the shredded chicken and 1.5 cups of shredded cheddar cheese into the bowl. Stir until the chicken is evenly coated in the mixture.
Step 5
Pour the chicken mixture into the prepared baking dish and spread it out into an even layer.
Step 6
In a small microwave-safe bowl, melt the butter (about 30 seconds in the microwave). Crush the Ritz crackers into coarse crumbs and mix them with the melted butter until evenly coated.
Step 7
Sprinkle the buttery cracker mixture evenly over the chicken mixture in the baking dish.
Step 8
Top the casserole with the remaining 0.5 cup of shredded cheddar cheese.
Step 9
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Step 10
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with additional dried parsley if desired.
Nutrition Facts
| Serving size | (1540.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3098.4 |
| Total Fat 219.0g | 0% |
| Saturated Fat 120.8g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 833.3mg | 0% |
| Sodium 6125.7mg | 0% |
| Total Carbohydrate 102.4g | 0% |
| Dietary Fiber 0.7g | 0% |
| Total Sugars 36.2g | |
| Protein 194.6g | 0% |
| Vitamin D 158.8IU | 0% |
| Calcium 2416.4mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 1582.6mg | 0% |
Source of Calories