Easy Chicken Casserole

Easy Chicken Casserole

Lynn Stogner 0

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

Ingredients {{adjustedServings}} servings 466 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  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).
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Reviews 200

  1. 253 Ratings


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 your own" casserole. To cut back on time I took some chicken that was already cooked and cooked it in butter with some chopped garlic, onion, pimentos (would have used red bell pepper but did not have it) and mushrooms. I set that aside and mixed 2 cans of cream of chicken with 1 cup of sour cream and about half a cup of milk to thin it up some. I mixed a ton of seasonings in this (garlic salt, onion powder, Ms. Dash, thyme, pepper). I then mixed a large can of mixed vegetables, a can of peas, a can of green beans, and a can of corn into the chicken mixture. Then I combined the soup mixture into the vegetable mixture and added some sharp cheddar cheese. I did as others suggested and mixed melted butter into the crackers before spreading them on top.With all of the additions this is a lot like a quick chicken pot pie without the crust. Fun to jazz up and a good way to get the kids to eat veggies.


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. Delicious served with rice.

Kate Hedlund

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 mixed with melted margerine as suggested). Sprinkled top with black pepper and garlic powder too. Served over Orzo and HUGE HIT here.