Buttery Cracker Chicken Casserole
Chicken breast pieces baked in a creamy sour cream sauce under a crisp buttery cracker and Parmesan topping.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 6 even pieces
- ¼ tsp black pepper
- 1 sleeve round buttery crackers about 4 ounces, crushed
- ½ cup grated Parmesan cheese
- ½ cup unsalted butter melted
- 1 cup sour cream
- 1 can condensed cream of chicken soup 10 1/2 ounces
- ½ cup low sodium chicken broth
- 1 tbsp chopped fresh parsley
Instructions
Cooking
- Prep the dish. Heat the oven to 375 degrees F, grease a 9x13 inch dish, and lay the peppered chicken in one layer.
- Pour the sauce. Whisk the sour cream, soup, and broth until smooth and spread it over the chicken.
- Make the crumbs. Mix the crushed crackers with the Parmesan and melted butter and scatter them over the top.
- Bake. Bake for 35 to 40 minutes until the crumbs are golden and the chicken reads 165 degrees F.
- Rest. Let it stand 5 minutes and garnish with parsley.
Notes
Substitutions: Use boneless thighs for breasts or plain Greek yogurt for half the sour cream.
Tips: Keep the chicken pieces an even thickness and bake uncovered for a crisp topping.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.