Creamy Chicken Casserole with Bacon and Cracker Topping (Print-Friendly Version)
Cooked chicken, condensed soup and two cheeses bake beneath a buttered cracker crust. Have the bacon cooked before mixing the filling so it can be divided deliberately between the casserole and topping if desired. Check the hot center before serving, even when the crackers look done.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
3 cups cooked chicken, shredded or diced
02 -
1 can condensed cream of chicken soup (10.5 oz)
03 -
1 cup sour cream
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1/2 cup mayonnaise
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 sleeve Ritz crackers, crushed
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1/4 cup unsalted butter, melted
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5-6 slices bacon, cooked and crumbled
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1 tsp salt
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1/8 tsp pepper
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Chopped chives for garnish
# How to Make It:
01 -
Heat the oven to 350°F and prepare a 9-by-13-inch baking dish.
02 -
Cook and crumble the bacon before assembling.
03 -
Mix condensed chicken soup, sour cream, mayonnaise and pepper in a large bowl. Fold in cooked chicken, cheddar, mozzarella and the cooked bacon.
04 -
Taste the filling and add salt only as needed.
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Spread evenly in the dish. Crush the crackers and toss with melted butter until lightly coated.
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Scatter the crumbs over the filling without pressing firmly.
07 -
Bake about twenty-five to thirty minutes, continuing until the middle reaches 165°F and shielding the crumbs if necessary. Rest briefly and garnish with chopped chives.