We really enjoy making this meal and it freezes really well also. We portion it in containers and then pop it in the freezer. When we want to enjoy it again, we let it thaw for just a couple of hours and it is good to go! My mom told me that she would often make this casserole for church potluck meals on Sundays back before I was even born! Can you believe that?
This is so true. I had a bite of this and knew this is what I wanted on all my sick days as well as good days. I absolutely love this dish!
Ingredients
3 cups uncooked chicken breast, shredded
1 can Campbell’s cream of chicken soup
1 cup Daisy sour cream
½ cup Land O’ Lakes unsalted butter
1 sleeve ritz crackers, crushed
2 teaspoons Italian seasoning
½ teaspoon paprika
¼ teaspoon red pepper flakes
kosher salt and ground pepper
Make sure to include brand names where applicable.
Instructions
Preheat oven to 350 degrees and lightly grease an 8×8 baking dish
Combine soup and sour cream in a large bowl then stir in shredded cheese
Season generously with salt and pepper and stir in Italian seasoning and red pepper flakes
Pour mixture into greased baking dish, then top with crushed ritz crackers
Evenly pour melted butter over the crackers, then place dish I oven. Bake for 25-30 minutes, or until dish is heated through and is golden brown
Remove from oven and let cool 5 minutes before serving.
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Quick Tip: Never frost a cake until it has completely cooled.
Is it shredded chicken or cheese. Ingredients list uncooked chicken. Instructions list shredded cheese.
Shouldn’t the chicken be cooked and then shredded and added to the rest of the ingredients?
How do you shred raw chicken?