Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 10 2026
Back To School - Chicken Casserole
Image From thepioneerwoman.com
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup sour cream
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 cups shredded cooked chicken (about 2 rotisserie chickens)
2 cups shredded cheddar cheese divided
2 full sleeves Ritz crackers lightly crushed
4 tablespoons melted butter
Preheat the oven to 375°F. Lightly spray a 13×9-inch casserole dish with cooking spray.
In a large bowl, stir together the cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper. Fold in the chicken and 1 1/2 cups of cheese. Transfer the mixture to the prepared baking dish.
In a medium bowl, stir together the crackers and melted butter. Sprinkle crackers over the chicken mixture. Sprinkle with the remaining ½ cup of cheese.
Bake for 35 to 40 minutes or until the filling is bubbling and the crackers are lightly browned. Allow the casserole to cool and thicken for 15 to 20 minutes before serving.
Letting the casserole cool slightly before serving it allows the cream sauce to thicken up so the casserole isn’t soupy. Plus, you don’t want to burn your mouth on a piping hot forkful! It will still be very warm after the short cooling period.
This casserole is delicious served with fluffy dinner rolls or buttery cornbread. A loaf of crusty bread or sliced garlic bread is also a delicious accompaniment.