This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Sour Cream Cheese Casserole

Read Reviews (94)

"This casserole combines the flavors of sour cream, cream cheese and creamy chicken and mushroom soups, all topped with buttery, round crackers. Super easy to make - not the prettiest looking dish, but tastes great and kids love it! My sister-in-law gave this to me a few years back." — D.Wilson

Ingredients Edit and Save

Watch video tips and tricks

Cream Cheese Jalapeno Hamburgers

Cream Cheese Arepas

Cream Cheese Frosting II

Chicken Florentine Casserole

Awesome Carrot Cake with Cream Cheese Frosting

Chicken Noodle Casserole I

Broccoli, Rice, Cheese, and Chicken Casserole

Chicken Chimichangas with Sour Cream Sauce

Whipped Cream Cream Cheese Frosting

All about Cream

How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

4 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup

1/2 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup crushed buttery round crackers

Check All Add to Shopping List

Directions

In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
Preheat oven to 350 degrees F (175 degrees C).
Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Dec 30, 2005

This is really a nice, easy one-dish recipe for a family dinner at home. Like another reviewer, I remember my mom making something similar to this. For the most part, I prepared this dish as directed, but made some minor changes. I steamed some broccoli and added to the recipe when I did the chicken. After I poured the mixture into the oven proof dish, I added a layer of grated cheese, a layer of breadcrumbs and then a few pats of butter over the top. I also increased the cook time to 30 minutes to make sure it was nice and hot and just let the ingredients simmer well. I served it over Angel Hair Pasta and it was loved by the entire family. My husband took the left overs to work then next day. I will definetly be making this one again.

—GRILLINWITHGAIL

See full review »

Most Helpful Critical Review

Feb 09, 2004

I'm surprised at all the positive reviews for this recipe. It was okay, but not very flavorful. I tasted the fat and dairy from the sour cream and cream cheese more than anything. I felt it was very heavy and drowned out any flavor that could have been present in the chicken or soup. The crackers became soggy and did not add texture to the casserole. I added canned mushrooms, tarragon, poultry seasoning and pepper, and that didn't help matters. I agree that this is a very fatty dish. It was very easy to make, but I don't think I'll make this again.

—NOT1APRON

See full review »

119 Ratings

See other versions of this recipe!

Jun 01, 2006

In Cleveland, TN there is a diner called "Earl's Restaurant" where the local college students eat chicken casserole religiously - every Tuesday and Thursday. For four years I was amongst them, and we sang the glory of the Earl's girls and thier creamy casserole. Maybe you had to have been there to understand. But this is the recipe. This is exactly it, and the cream cheese is the difference. Serve it with mashed potatoes and brown gravy, yeast rolls, green beans, and corn. Wash it down with sweet iced tea. Thank you!

—Michaela

See full review »

Aug 29, 2005

This was a very tasty casserole, but very rich. A little goes a long way! I made a few changes: first, prior to putting on the cracker crumb topping, I sprinkled some sharp cheddar cheese. Then I sprinkled on the remaining cracker crumbs. I sprinkled on a handful of canned plain bread crumbs too, to make sure it would get crispy and not mushy. Lastly, I dotted some butter on top to make it turn golden brown. I had to add about 5-10 minutes on to the cooking time to brown the bread crumbs. I served this over egg noodles (as this tastes a lot like a chicken stroganoff) and steamed asparagus. Delicious, my boyfriend loved it (he ate it 3 times in two days), which means I'll definitely be making it again!

—RUBY4848

See full review »

Mar 22, 2007

You have to try this!! I changed things around a bit. I put uncooked thin chicken cutlets in a greased pan to start. Pre cook a package of your favorite stuffing and set aside. In a pot cook 1 can of cream of mushroom, 3/4 cup sourcream and a 1/2 container of cream cheese. When this mixture becomes smooth pour over the chicken. Then put stuffing mixture on top. Cook on 350 for 1 hour. You will love this. My husband could not get enough.Serve with noodles and biscuits. Trust me.

—chris

See full review »

Feb 23, 2005

This was very easy to make and was very creamy and good, however the cracker crumbs didn't really add anything as a topping as they were soggy. I think something a bit crisper or crunchier on top would be good as a contrast to the creaminess. Maybe I would add some cheese on top to brown up a bit.

—KazMc

See full review »

Oct 03, 2005

This recipe is awesome! You need to garnish it with something though. If you serve it over rice or buscuits, it completes the meal.

—kkg

See full review »

Sep 24, 2008

My husband just tasted this dish and said one word: PHENOMENAL. Perfectly creamy and sooooo tasty. I made the recipe as stated, but topped the mixture with cheese before layering the cracker crumbs. I used freshly grated Gruyere cheese and shredded Parmesan. Layering the cheese first kept the cracker crumbs crispy when baking in the oven. Other than the cheese, I didn't change a thing and it turned out GREAT. I paired the dish with steamed broccoli, which was good on the side and also mixed in with the dish.

—Lindsey

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sour Cream Broccoli Casserole

Cream Cheese Chicken

Sour Cream Chicken and Stuffing

Sour Cream Chicken

Baked Mac and Cheese with Sour Cream and Cottage Cheese

Sour Cream Mushroom Chicken

Chicken In Sour Cream

Sherry Sour Cream Chicken

Creamy Dilled Chicken Casserole

Mexican Casserole

ADVERTISE WITH US

Nutrition

Calories
382 kcal
19%

Carbohydrates
14.3 g
5%

Cholesterol
88 mg
29%

Fat
24.7 g
38%

Fiber
0.2 g
< 1%

Protein
24.7 g
49%

Sodium
863 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Cheese Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 382
Calories from Fat: 222

% Daily Value *
Total Fat 24.7g 38 %
Saturated Fat 10.2g 51 %
Cholesterol 88mg 29 %
Sodium 863mg 35 %
** Potassium 237mg 7 %
Total Carbohydrates 14.3g 5 %
Dietary Fiber 0.2g < 1 %
Protein 24.7g 49 %
Sugars 1.7g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 8 %
Iron 24 %
** Thiamin 6 %
Niacin 86 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.