Easy Chicken Casserole

Easy Chicken Casserole

202

"Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers."
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Ingredients

servings 466 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
  3. Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

202
  1. 256 Ratings

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Most helpful positive review

I cooked this recipe tonight and wanted to post right away before I forgot something. I cannot imagine cooking this the way it is BUT I will say that it is a very good base recipe to "create you...

Most helpful critical review

This was really quick and really easy. I added mixed veggies to give it some color. My kids aren't big on onions, so I omitted those. It was really really bland though, and pretty dry. If I ...

I cooked this recipe tonight and wanted to post right away before I forgot something. I cannot imagine cooking this the way it is BUT I will say that it is a very good base recipe to "create you...

I have made this recipe many times and my family loves it. The only thing I suggest is that you melt a stick of margarine and mix with crushed Ritz crackers before spreading them on top. Delic...

I took everyone's suggestions and added half a can of milk to the soup, sauteed the onion and red pepper (added for color and flavor), sprinkled cheddar on top of the ritz crackers (which I also...

YUMMY! one of my husband's favorites - my mom's been making this for years. We boil chicken breasts in water with sliced onions and 2 chicken bullion cubes. **Use chicken with skin-on...

Man this was great! Instead of boiling the chicken, I simply pan-fried the cubes until they were no longer pink. Just a preference I guess. Based on a suggestion, I served over noodles for ad...

This casserole is a family favorite. I do not use onion or mushrooms, and I mix the cracker crumbs with a stick of butter. Also, I sprinkle poppy seeds liberally on top. I have tried this with...

YUMMY! TASTED LIKE CHICKEN POT PIE! HAD TO MAKE IT TWICE IN ONE DAY, BECAUSE I CHOSE TO GLUTTON IT UP THE SECOND TIME! SECOND BATCH I ADDED 2c. FROZEN MIXED VEGETABLES, AN EXTRA CAN OF THE S...

Between the 4 of us, this got 8 thumbs up!! This sauce is so, so, so good. I used chicken tenderloins, 98% fat free cream of chicken soup and fat free sour cream. I sauted the onions before addi...

I am in a college house of four girls. All of my roomates really liked this recipe with the added garlic salt and 1/4cup of milk. I will definately fix it again. I think that in order to fill...