Southern Chicken Casserole
By Joseph Harris
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6-8
Ingredients
- 2-3 cups raw chicken breast, diced
- 2 tablespoons Olive oil
- 1 teaspoon salt
- ½ teaspoon Black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (10.5 oz) can cream of chicken soup
- 1 cup Sour cream
- ½ cup green onions, chopped
- 2 tablespoons Butter, melted
- 1-2 sleeves round buttery crackers, crushed
- Cajun seasoning, for garnish
Directions
Preheat the oven to 350 degrees.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, seaoning with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from heat.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and chopped green onions. Mix well until smooth.
Add the cooked chicken to the soup mixture and stir until the chicken is evenly coated.
In a seperate bowl, combine the crushed Ritz crackers with melted butter. Mix until the crackers are evenly coated.
Pour chicken and soup mixture into a greased 9×13-inch baking dish. Spread it out evenly. Sprinkle the Ritz cracker mixture on top.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Top casserole with a light sprinkle of Cajun seasoning.