This 5-Ingredient Chicken Casserole is a simple comfort-food dinner made with cooked chicken, creamy soup, sour cream, cheddar cheese, and a buttery cracker topping. With just 10 minutes of preparation, it is an easy option for a busy weeknight meal.

The creamy chicken filling is layered with melted cheddar and finished with crushed butter crackers. Once baked, the casserole is warm and bubbly with a lightly crisp topping.

 

Why You’ll Love This Chicken Casserole

• Only five ingredients: The recipe uses a short list of familiar ingredients.
• Quick preparation: The filling comes together in about 10 minutes.
• A convenient way to use cooked chicken: Leftover chicken or rotisserie chicken works well.
• Creamy and crunchy: The soft chicken filling pairs nicely with the crisp cracker topping.
• Easy to customize: You can add vegetables or change the cheese to suit your preferences.

 

What You’ll Need

Cooked Shredded Chicken

Use 3 cups of cooked, shredded chicken. A combination of larger and smaller pieces gives the filling a pleasant texture.

Both chicken breast and dark meat can be used. Rotisserie chicken is also a convenient option.

Cream of Chicken Soup

A 10.5-ounce can of condensed cream of chicken soup provides the creamy base for the casserole. Use it directly from the can rather than adding water or milk.

Sour Cream

Sour cream adds creaminess and a mild tang to the chicken mixture. It also helps create a smooth filling when combined with the condensed soup.

Cheddar Cheese

You will need 1½ cups of shredded cheddar cheese, divided between the layers. Mild or sharp cheddar can be used depending on the flavor you prefer.

Butter Crackers

Crushed butter crackers create the golden topping. Crack them into small, uneven pieces rather than crushing them into a fine powder for more texture.

 

How to Make the Casserole

1. Preheat the oven: Heat the oven to 350°F. Lightly grease a 9-inch square baking dish with nonstick spray.
2. Make the filling: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, and sour cream. Stir until the ingredients are evenly combined.
3. Add the first layer: Spread half of the chicken mixture evenly into the prepared baking dish. Sprinkle half of the shredded cheddar over the top.
4. Build the second layer: Spread the remaining chicken mixture over the cheese, then add the remaining cheddar.
5. Add the crackers: Sprinkle the crushed butter crackers evenly over the top. For the best texture, add them immediately before placing the casserole in the oven.
6. Bake: Bake for about 30 minutes, or until the filling is hot and bubbling around the edges and the cracker topping is golden brown.
7. Rest and serve: Allow the casserole to rest for about 5 minutes before serving.

 

Easy Variations

This basic casserole can be adjusted without changing the overall preparation.

• Broccoli: Add 1 to 2 cups of thawed, well-drained broccoli florets.
• Peas: Stir in thawed peas for additional color and texture.
• Corn: Add drained sweet corn for a slightly sweeter variation.
• Pepper Jack: Replace some or all of the cheddar with Pepper Jack for a little extra heat.
• Monterey Jack: Use Monterey Jack for a mild, creamy cheese flavor.

If adding vegetables, make sure they are well drained. Extra moisture can make the filling thinner.

 

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Remove the skin and bones, shred the chicken, and measure 3 cups for the recipe. Both white and dark meat can be used.

Can I use cream of mushroom soup instead?

Yes. A 10.5-ounce can of condensed cream of mushroom soup can replace the cream of chicken soup. The flavor will be slightly different but the preparation remains the same.

Can I use another type of cheese?

Yes. Monterey Jack, Colby Jack, or Pepper Jack can be substituted for cheddar. You can also combine two cheeses.

Why is my casserole watery?

Extra moisture from the chicken or added vegetables can make the filling thinner. Make sure cooked vegetables are thoroughly drained and that the chicken does not contain excess liquid.

Can I prepare it ahead of time?

You can assemble the chicken and cheese layers ahead of time and refrigerate them until you are ready to bake. For a crisper topping, add the crushed crackers shortly before baking.

 

Ingredients

• 3 cups cooked and shredded chicken
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1½ cups shredded cheddar cheese
• 1 sleeve butter crackers, such as Ritz, crushed

 

Instructions

1. Preheat the oven to 350°F and lightly grease a 9-inch square baking dish.
2. Mix the cooked shredded chicken, cream of chicken soup, and sour cream in a large bowl.
3. Spread half of the chicken mixture into the baking dish.
4. Sprinkle half of the cheddar cheese over the chicken.
5. Add the remaining chicken mixture and then the remaining cheddar.
6. Sprinkle the crushed crackers over the top.
7. Bake for about 30 minutes, until the casserole is hot and bubbling and the topping is golden brown.
8. Let it rest for about 5 minutes before serving.

 

Final Thoughts

This chicken casserole keeps preparation simple while combining a creamy filling with melted cheddar and a crisp cracker topping. It is a practical option when you have cooked chicken on hand and want a warm dinner without making a separate sauce from scratch.