Recipe Details

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or a 350 F oven until heated to an internal temperature of 165 F.

Ingredients

• 1 (10 3/4-ounce) can condensed cream of chicken soup, or cream of mushroom soup

• 1 (8-ounce) container sour cream, about 1 cup

• 1/2 cup low-sodium or unsalted chicken broth

• 5 cups diced cooked boneless chicken breasts, about 1 1/2 pounds

• 1/2 teaspoon fine salt

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup thinly sliced scallions, optional

• 60  Ritz crackers (about 2 sleeves, 7 ounces), divided

• 8 tablespoons unsalted butter, melted and divided

Description

1. Gather the ingredients. Position a rack in the center of the oven and heat to 325 F. Lightly grease a 2-quart casserole dish.

    

2. In a large bowl, combine the soup, sour cream, chicken broth, diced chicken, salt, pepper, and scallions, if using.

    

3. Crumble 1 sleeve of Ritz crackers into the bottom of the prepared casserole dish.  

    

4. Drizzle half of the melted butter over the crackers.

5. Spoon the chicken mixture evenly over the Ritz cracker layer.

6. Crush the remaining sleeve of crackers and toss them in a bowl with the remaining half of the melted butter.

    

7. Sprinkle the buttered cracker crumbs over the chicken mixture.

    

8. Bake the casserole until hot and bubbly, 30 to 40 minutes. Let cool slightly before serving.