Creamy Chicken Casserole with Buttery Cracker Crumb Topping

You guys, I can’t even with this recipe. It is all of the creamy, warm, delicious comfort food you could ever want wrapped up into one baking dish. I am in love. Cody is in love. Bode is in love. This recipe may go down in history as my family’s new favorite dinner! There is literally not one single thing I would change about it. Creamy Chicken Casserole with Buttery Cracker Crumb Topping will freaking rock your dinner world.

One of the best things about this recipe is that it e-a-s-y to make! Don’t let the secret out though–your family will think you slaved away at the stove for hours. Another bonus is that it can be prepped ahead of time. Personally, I love to prep ahead as much as possible to make for stress-free evenings. I made the base a day ahead of time and stored it overnight in the refrigerator. When I was ready to bake it, I mixed the cracker crumbs and melted butter together, topped the casserole, and popped ‘er right in the oven.

When I pulled it out of the oven, I could barely wait to dig in! The bubbly filling, perfectly browned buttery cracker crumbs, fragrant smell of thyme and rosemary, and beautiful eye appeal–it was pure bliss! Tell me I am not the only one that gets this excited over a casserole. Bueller? Bueller? Enjoy friends!

Creamy Chicken Casserole with Buttery Cracker Crumb Topping

Serves: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

INGREDIENTS

1 lb. chicken, boiled and chopped
6 stalks celery, sliced
4 carrots, sliced
2 garlic cloves, minced
1/2 cup frozen peas
1/2 cup green onion, sliced
12 oz. Pacifia cream of chicken soup (available at Whole Foods)
20 Late July Classic Rich or Back to Nature Classic Round crackers (available at Whole Foods)
4 tablespoons butter, divided
1 cup sour cream
1 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper

INSTRUCTIONS

Preheat oven to 350 degrees.
Heat 2 tablespoons butter over medium heat. Sauté celery, carrots, and minced garlic for 10-12 minutes or until vegetables are tender. Remove from heat.
In a large mixing bowl, thoroughly combine sautéed vegetables, chicken, peas, green onions, cream of chicken soup, sour cream, thyme, rosemary, onion powder, salt, and pepper together.
Pour mixture into a baking dish.
Put crackers in a Ziploc bag; gently crush. Melt two tablespoons butter and pour over crackers. Mix butter and crackers together until well-combined.
Layer cracker mixture over chicken mixture.
Bake for 45-60 minutes or until casserole is warmed and cracker crumbs are fragrant and slightly browned.

NOTES

If you have a large family or hearty eaters, I recommend doubling this recipe and using a 9×13-inch baking dish!
By Gina Schade

Adapted from The Country Cook’s Ritz Chicken Casserole

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

REVIEWS