Ingredients:

  • 4 cups (560 g) Cooked Chicken, shredded
  • 1 (10.5 oz) can (298 g) Condensed Cream of Chicken Soup
  • 1 (10.5 oz) can (298 g) Condensed Cream of Mushroom Soup
  • 1 cup (240 ml) Full Fat Sour Cream
  • 1 cup (115 g) Shredded Sharp Cheddar Cheese
  • 1 teaspoon (5 ml) Onion Powder
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1 teaspoon (5 ml) Dried Parsley
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper
  • 1 standard sleeve (~40 crackers, 130 g) Ritz Crackers, roughly crushed
  • 1/2 cup (115 g) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish. Ensure the chicken is shredded or chopped into bite-sized pieces.
  2. In a large mixing bowl, whisk together the Cream of Chicken soup, Cream of Mushroom soup, and sour cream until completely smooth.
  3. Stir in the onion powder, garlic powder, dried parsley, and black pepper. Taste and add salt only if necessary, as the condensed soups are often salty.
  4. Gently fold the shredded chicken and the shredded cheddar cheese into the creamy base until just combined. Pour the mixture into the prepared casserole dish, spreading it evenly.
  5. Crush the Ritz crackers coarsely. Melt the unsalted butter fully.
  6. Pour the melted butter directly over the crushed crackers. Toss thoroughly with a fork until all the crackers are coated and glistening.
  7. Sprinkle the buttery Ritz mixture evenly over the chicken filling.
  8. Bake for 25–30 minutes, or until the filling is visibly bubbling around the edges and the cracker topping is deep golden brown.
  9. Remove the casserole from the oven and allow it to rest uncovered for 5 minutes before slicing and serving. This resting period allows the filling to set slightly.