This extremely salty chowder gets its taste from a blend of veggies, Northern white beans, bacon, and seasonings that are all combined in a foundation of chicken stock. Ideally paired with herb toast. I make my own low-sodium chicken broth.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with water; bring to a boil. Cook chicken in boiling water until no longer pink inside, 20 to 30 minutes. Chop chicken into bite-sized pieces and place in a 9×13-inch baking dish.
- Combine condensed soup, sour cream, onion, and mushrooms in a bowl. Pour mixture over chicken and top with crumbled crackers.
- Cover and bake in the preheated oven until top is lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 11 g |
| Sodium | 797 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I adjusted the recipe down to 2 chicken breasts and used a smaller baking dish. Other changes: used 1/2 a med onion, a clove of minced garlic, both sautéed in margarine. Added a cube of frozen spinach and 1 cup frozen peas, warming both up so they weren’t frozen when everything was mixed in with the soup. Another extra addition – chopped pimento and substituted plain Greek yogurt instead of sour cream. Topped with TexMex cheese before adding the cracker crumbs. Turned out delicious!
We use stove top chicken stuffing on top of bowls right before serving. Adds a nice flavor. You could certainly add some spices to give chicken more pizzaz…but our family loves it.
This chicken casserole was surprisingly delicious. Very easy to prepare; an excellent combination of flavors. I added one item: sharp cheddar cheese (8 oz., shredded) which I put on top of the chicken pieces as I layered the ingredients. I recommend this recipe to those who have limited time but want to make a good meal.
My family loves this over stuffing. Still make the dressing, just include this as an alternative?
This recipe was ok, but didn’t thrill my palate. Maybe I should have added some dry spices, like chicken seasoning, cumin, ground black pepper, or others. I did not any ANY salt to the recipe and it was salty enough already. Next time, I will probably try a different chicken casserole recipe.
I didn’t have bread crumbs but it was good none the less
Gross, you can eat it but it taste like yuck
I am not a really good cook so trying different things. I didn’t get the right broccoli so the stalk of the broccoli was very hard. I will just buy tops next time. Also I took the can of soup and added milk to it but that made it too watery. I will use half next time. The dish was good and I think will be much better when I fix my little errors. I will say it was very easy to make. I will be trying this one again.
It came out great! Added frozen peas and carrots. Otherwise I cooked it as directed. I did add half a stick of butter to the crackers.
I made this recipe exactly as it said. I think in the future I will add a little more cream of chicken soup or sour cream (or both). I served in on top of linguini noodles. It was a little too dry but tasted awesome. Will definitely be making this again.
Used “Better Then Bouillon” chicken base when boiling the chicken (about two pounds) which is better than regular bouillon. Use two cans of soup and a half can of milk. Added tons of seasoning including dried minced onions, instead of cutting up an onion. Added small can of peas, some white corn, sharp cheddar cheese, and included the mushrooms too. Melted one stick of butter and one sleeve of Ritz crackers and out on top. Cooked in a 9×13 pan covered. Yummy
I grilled the chicken instead of boiling and I could taste the difference.
The main ingredient to make this a casserole is the sauce, which I made according to the original recipe with the soup & sour cream (& same proportions as instructed). To make it easier on a weeknight, I used a grocery-store rotisserie chicken (the whole thing, chopped up) , and added frozen peas, corn, carrots, string beans, and 1 package of refrigerated spinach/cheese tortellini. Came out great, and I would definitely make it again.
This was pretty bland. Should have doctored it up a bunch.
So easy to make! My 9 and 11 year olds love it, and one of them is a fussy eater!
Yes I will make it again.. Absolutely delicious..
I added crispy onions to the top before it was served.
Did 1 can condensed cream of chicken, 1 can cream of mushroom, some sour cream and some milk (1ish cups each), used dry minced onions, can of mushrooms, can of corn, and melted butter on the cracker crumbs. Surprised at how much we liked it! No added salt, pepper, or garlic even! Will definitely keep in the usual mix, especially for leftover chicken. Even better the next day.
Added 2 cups mixed frozen (thawed and rinsed) vegetables, full pint of mushrooms, 1 whole onion, 2 minced garlic cloves and a chopped red pepper. Sauteed all prior to baking (chopped chicken and did not boil). I think I’ll try it again baking uncovered so that the crackers are crunchier. As another reviewer posted, thanks for a good starter casserole recipe.
One of our favorite comfort foods… which is also perfect for church potlucks. If I use 6 large chicken breasts, I often double the rest of the recipe. However – especially when I double it – I keep the crackers off. I bake for 30 – 40 minutes… and then add the cracker crumbs (sometimes mixed with a bit of melted better) and tamp them down a bit to adhere to the mixture to bake for another 10 – 15 minutes. Comes out perfectly!
I made this yesterday but made several additions. It looked very bland to me so I added a 4.5 oz can of green chilies, garlic salt, onion salt, and several dashes of Frank’s Hot Sauce. I covered it with bread crumbs and then sprinkled on grated Parmesan cheese. That all helped a lot. It was very flavorful and had a little kick to it.