Ultimate Comfort Food: Chicken Casserole Recipe

I spent weeks perfecting The Best Chicken Casserole, combining shredded chicken, a creamy sauce and a golden cracker crust into a recipe that made me rewrite my notes.

I stumble into this dish when I need something that actually hits, and I never look back. The Million Dollar Casserole Recipes label sounds flashy but this casserole earns it, with tender shredded chicken folded into a silky, tangy base thanks to cream cheese, and a golden cracker crust that snaps just right.

It’s loud in texture and quiet in fuss, the kind of recipe that makes you wanna call someone and brag, even though you know you’ll eat most of it yourself. Weirdly nostalgic, but not overly sweet, it keeps pulling me back for one more forkful.

Ingredients

• Cooked shredded chicken: high in protein, low in carbs, adds meaty comfort and satiety.
• Cream cheese: very creamy, mostly fat and calories little protein, makes casserole rich and smooth.
• Sour cream: tangy, adds moisture and a light tang, some fat, small amount protein.
• Condensed cream of chicken soup: thickens, adds sodium and umami, convenient flavor booster.
• Sharp cheddar cheese: salty, protein rich, melts beautifully, gives bold cheesy flavor and color.
• Crushed buttery crackers: crunchy topping, adds carbs and fat, gives pleasing contrast to creaminess.
• Butter: adds richness, saturated fat, helps crisp topping, small flavor boost.
• Onion: brings mild sweetness and savory depth, adds fiber and small amounts of vitamins.

Ingredient Quantities

• 3 cups cooked shredded chicken (about 1 1/2 lb raw)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1/2 cup celery, finely chopped (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt, or to taste
• 1 1/2 cups crushed buttery crackers (like Ritz), for topping
• 4 tablespoons unsalted butter, melted
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or chives for garnish (optional)

How to Make this

1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish, or line it with foil for easier cleanup.

2. Soften the 8 oz cream cheese (leave at room temp or microwave 15–20 seconds), then beat it with 1 cup sour cream and the
10.5 oz can condensed cream of chicken soup until smooth and lump free.

3. Stir in 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon kosher salt (taste and adjust), the finely chopped small yellow onion (about 1/2 cup), 1/2 cup chopped celery if using, and 1 cup of the shredded sharp cheddar (reserve 1/2 cup).

4. Fold in 3 cups cooked shredded chicken until everything is evenly coated; shredding hot chicken with two forks or pulsing cooled cooked chicken in the mixer makes this fast.

5. Spread the chicken mixture evenly into the prepared baking dish and sprinkle the reserved 1/2 cup cheddar over the top.

6. Make the cracker topping: crush 1 1/2 cups buttery crackers in a bag or food processor, then stir with 4 tablespoons melted unsalted butter and 1/3 cup grated Parmesan until crumbly and evenly moistened.

7. Sprinkle the cracker mixture evenly over the casserole, pressing down lightly so it sticks but not packing it tight.

8. Cover loosely with foil and bake for 25 to 30 minutes, until the filling is bubbly at the edges. Remove foil and bake another 10 to 15 minutes until the topping is golden brown and crisp; if you want it extra brown put it under the broiler for 1 to 2 minutes watching closely so it doesnt burn.

9. Let the casserole sit 5 to 10 minutes to set, garnish with 2 tablespoons chopped fresh parsley or chives if you like, then serve hot.

Equipment Needed

1. 9×13 inch baking dish (or line with foil for easy clean up)
2. Large mixing bowl
3. Hand mixer or stand mixer (or two forks to shred chicken)
4. Rubber spatula or wooden spoon for stirring and spreading
5. Measuring cups and spoons
6. Cutting board and chef’s knife for chopping onion and celery
7. Food processor or heavy duty resealable bag plus rolling pin to crush crackers
8. Aluminum foil and oven mitts for covering and handling the hot pan

FAQ

Ultimate Comfort Food: Chicken Casserole Recipe Substitutions and Variations

• Cream cheese: try 8 oz Neufchatel, or 3/4 cup plain Greek yogurt (for tang and less fat), or 1 cup ricotta, blended till smooth.
• Condensed cream of chicken soup: swap with 1 can cream of mushroom, or make a quick white sauce (2 tbsp butter, 2 tbsp flour, whisk in 1 cup chicken stock + 1/2 cup milk till thick) for a fresher taste.
• 1 1/2 cups crushed buttery crackers: use 1 1/2 cups panko breadcrumbs toasted with 2 tbsp melted butter, or crushed saltines, or crushed potato chips for extra salt and crunch.
• Shredded sharp cheddar: substitute with Monterey Jack, Colby, or a mix of cheddar and mozzarella for better melt, or pepper jack if you want some heat.

Pro Tips

1. Warm the cream cheese and sour cream a bit before mixing so the filling goes silky smooth, cold cream cheese gives you little lumps. Microwave in short 10 second bursts and stir between each one, but dont overdo it or it can get grainy.

2. Sauté the onion first till soft and a touch golden so you lose that sharp raw bite and reduce extra moisture, let it cool before adding or it might thin the mixture. A quick sweat in butter really brings out the flavor.

3. Use a rotisserie chicken or shred hot chicken with two forks for fluffier strands, and if the chicken seems dry toss it with a tablespoon or two of warm chicken broth. Always taste the filling before baking since condensed soup is salty, add salt last.

4. For the crunch, mix cracker crumbs with the melted butter but dont pack them down on top, press lightly so steam can escape; if you want extra crisp toast the crumbs or stir in some panko first. Let the casserole sit five to ten minutes after coming out of the oven so it sets and slices cleaner.