Ingredients
- 2 cups cooked, shredded chicken (breast or thighs)
- 1 cup mushrooms (button or cremini), chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttery crackers, crushed
- 2 tablespoons butter (for sautéing mushrooms)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken until thoroughly done, then shred or cube it.
- In a skillet, melt a bit of butter and sauté the chopped mushrooms until tender, about 5 minutes.
- In a large mixing bowl, combine the shredded chicken, sautéed mushrooms, cream of mushroom soup, sour cream, garlic powder, onion powder, and half of the cheddar cheese. Mix well.
- Grease a 9×13 inch baking dish and spread the chicken mixture evenly in the dish.
- Sprinkle remaining cheddar cheese on top, followed by a layer of crushed buttery crackers. Drizzle with melted butter if desired.
- Bake for 30-35 minutes, or until bubbly and golden brown.
- Let cool slightly before serving warm.
Notes
For extra flavor, add fresh herbs like parsley or thyme to the chicken mixture. Let the casserole sit for about 10 minutes after baking for better texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten Free