This is a lovely spice cake that has been mixed with carrot and apple. The finishing touch is cream cheese icing.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 2 tablespoons butter, melted
- 4 cups water
- 1 (32 fluid ounce) container chicken stock
- salt and ground black pepper to taste
- 3 skinless, boneless chicken breast halves, cubed
- 1 (26 ounce) can condensed cream of chicken soup
- 1 (24 ounce) container sour cream, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine crackers and melted butter together in a bowl; set aside.
- Bring water and chicken stock to a boil in a pot over high heat; season with salt and black pepper. Add chicken; reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain and set aside.
- Whisk cream of chicken soup and sour cream together in a large bowl. Stir in cooked chicken, then transfer mixture into a 9×13-inch baking dish. Sprinkle cracker mixture on top.
- Bake in the preheated oven until bubbly, 25 to 30 minutes.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 21 g |
| Sodium | 1545 mg |
| Sugars | 2 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
fast and a family pleaser
The first time I made it, it was a hit, this 2nd time I did it came out like a big blob of grease, so I probably won’t make it again.
Could have used more vegetables
I liked it, was easy to make on a weeknight. I used some softened cream cheese bc I only had half can of cream of chicken soup (made small green bean casserole last night).
I made 1/2 version. A little thin but I added a touch of lemon juice to the cream of chicken soup and sour cream. I then added a few capers, artichokes, green peas. Loved the flavors.
This flavor was so delicious. I added more chicken to make it heavier on the protein side and then I doubled the cracker crust recipe which I highly recommend! Family favorite!
Too much sour cream for the recipe! Only use 16 ounces! I tried it with 24 oz of sour cream and it taste like just sour cream but 16 oz of sour cream is perfect! Taste just like my Grandmaw’s Chicken casserole. Many of the people who didn’t like it tried their own spin on it rather than the actual recipe which isn’t the recipes fault but great recipe always a favorite!
Really liquid, missing something, like vegetables added in. Good flavor, but needs adjusting.
Turned out really good. Not to crazy so the kids would eat it. I didn’t have sour cream so I used a can of cream of chicken and a can of cream of celery soup. Also added some precooked elbow macaroni.
Made this last night, my family loved it so much I’m making more tonight! I did make changes, baked 4 chicken thighs, added broccoli and corn, used 2 regular cans cream of chicken soup, 8 oz sour cream. Also added some smoked paprika. I think the baked thighs added more flavor than boiled breasts. This was perfect over rice….yum!
I made this and it was great but I also add parsley and garlic powder to the sour cream and cream of chicken sauce it was so fricken good I recommend added garlic and parsley for a bit of zing
Delicious! Used 16 oz. Sour Cream, 12 oz of Cream of Mushroom, 12 oz of Cream of Chicken, Onion Powder, Garlic Salt, Sautéed Mushrooms, and Broccoli. I was wondering how the Broccoli would cook just throwing it in the mix fresh and raw – like, should I cook the broccoli first? – but it cooked perfect! Nice crisp to it still. Cook for 20 min, took it out an threw cheese on it! 1/2 Swiss and 1/2 Jalapeno Jack. Browned it up for another 5 and Voila. Served over Brown Rice
Great dish to make when you’re in a hurry and want something savory. I used boneless thighs and baked them after marinating in soy sauce. I added broccoli, mixed vegetables, sauteed onions, basil, and cayenne pepper to the sauce mixture.
i did make it and it was delicious. I did use 4 chicken breasts cut into large chunks and added fresh broccoli to it. I also cut back on the sour cream and didn’t use the full 24 oz but left about a cup in the container.
I was a little disappointed in this one. The filling for the casserole was just way too liquidy. It was more like a soup. I guess this would have gone better over the rice like recommended. I also thought it needed two sleeves of crackers.
This versatile recipe was a big hit at my house. I didn’t use the chicken broth, instead just put a little bouillon in the water. I used 8 oz. sour cream and one can of soup. Also added about 8 oz. of wide egg noodles that I had laying around. For the top I used a pack and a half of crackers and 3 tb. butter. Served with garlic green beans. Easy and delicious.
This is delicious! I only rate recipes. as folks submit them (no alterations, subs
This was an easy delicious meal! However, I did change the proportions due to other comments. Also, I did add some frozen vegetables to add some extra flavor!
I cooked the chicken in my wok with a little oil instead of going through the trouble to boil the meat. I added a can of mixed peas and carrots, and also a box of cooked bow-tie pasta. The additional ingredients added a heartier substance and made a wonderfully well-rounded meal. Though if you like your dish to be extra-soupy, be warned the additional ingredients do take up ALL the space in a 9×13 pan and there isn’t much sauce left over.
My daughters love this. I made it previously and followed the recipe exactly. It was fabulous but a little more soupier than we wanted. This time I cut down on the sour cream, eliminated the butter from the crackers and added cheddar cheese. It was fantastic! Served it over mashed potatoes with a side of broccoli.
My hubby and kids loved this recipe! Altho, I have thin chicken…so I did not boil the chicken. I boiled some noodles, laid them at the bottom, chicken on top, added some garlic powder to the sauce as some recommended and poured the sauce on top with the ritz crackers atop. So freakin good! At the end of the meal, my daughter asked if it was a keeper…and was delighted when I told her yes 😉