Can I substitute cream of chicken soup?

Absolutely. If you don’t have cream of chicken soup on hand, cream of mushroom or cream of celery makes an excellent substitute. Each adds its own subtle flavor, but the casserole will still be creamy and delicious.

Can I use rotisserie chicken?

Yes! Using rotisserie chicken is one of my favorite shortcuts when I’m pressed for time. Just shred it up and stir it into the sour cream mixture. It saves the boiling step and adds a rich, seasoned flavor.

How can I make this casserole healthier?

For a lighter version, use reduced-fat sour cream and a low-sodium soup. You can also swap the crackers for a sprinkling of whole wheat breadcrumbs. While the casserole will be slightly different, it’ll still carry that comforting spirit.

What to Serve with Chicken Casseroles

Back at Mama Lou’s house, chicken casseroles never came alone. She’d always set the table with a few sides to round out the meal: Steamed green beans tossed with butter and a pinch of salt. Simple garden salad with homemade buttermilk ranch dressing. Mashed sweet potatoes for a touch of earthy sweetness. If you’re looking for a quick weeknight option, even a crusty piece of bread and a simple green salad can turn this casserole into a complete meal. Comfort doesn’t have to be complicated — Mama Lou taught me that better than anyone.

Chicken Casseroles: 6-Ingredient Comfort Recipe You'll Love

Ingredients

Scale

Main Ingredients

4 skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
¼ cup chopped onion (optional)
¼ cup chopped mushrooms (optional)
32 buttery round crackers, crumbled

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Instructions

Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Prepare the chicken:
Boil lightly salted water in a large pot. Add chicken breasts and simmer until fully cooked (about 12-15 minutes). Cool slightly and shred into bite-sized pieces.
Mix the creamy base:
In a large bowl, combine the cream of chicken soup and sour cream until smooth. Stir in the onions and mushrooms if using.
Combine:
Fold the shredded chicken into the creamy mixture until well coated.
Assemble the casserole:
Spread the chicken mixture evenly in the prepared dish. Sprinkle the crumbled crackers evenly on top.
Bake:
Bake uncovered for 30 minutes, until the top is golden brown and the casserole is bubbling.

Notes

Substitutes: You can use cream of mushroom or celery soup instead of cream of chicken.
Shortcuts: Rotisserie chicken works perfectly if you’re short on time.
Additions: Toss in steamed broccoli, peas, or crumbled bacon for added flavor.
Storage: Refrigerate leftovers for up to 4 days. Freeze unbaked casseroles for up to 3 months.
Crunch tip: Drizzle melted butter over the crackers before baking for an extra crispy topping.
Pairing: Serve with green beans, mashed sweet potatoes, or a crisp garden salad.

Author: sofia
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 750mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 1g
Protein: 24g
Cholesterol: 85mg