Chicken With Sour Cream Casserole
A creamy, comforting chicken casserole with mushroom soup and sour cream, topped with buttery Ritz cracker crumbs. Perfect for family dinners or gatherings needing hearty flavors.
Ingredients
Instructions
- Place the boiled and boned chicken pieces into a 9 x 13-inch dish.
- Optionally melt about half a stick of oleo (butter) and pour over the chicken to keep it moist.
- Mix together the chicken mushroom soup, sour cream, and lemon juice in a bowl.
- Spoon the soup mixture evenly over the chicken in the dish.
- Sprinkle buttered Ritz cracker crumbs over the top of the casserole.
- Bake at 350°F for about 30 to 45 minutes until bubbly and heated through.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the soup mixture. If you don't have chicken mushroom soup, you can substitute with cream of chicken or even a homemade version. For a crunchier topping, blend the Ritz crumbs with a bit of melted butter and some grated Parmesan cheese for added flavor. This casserole is versatile, so feel free to include vegetables like peas or corn for extra nutrition.
Serving Suggestions
This Chicken With Sour Cream Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. For a heartier side, serve it with mashed potatoes or rice to soak up the delicious sauce. Consider pairing it with a light white wine or sparkling water to enhance the dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 1-2 minutes, or reheat the entire casserole in the oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent the topping from burning.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Sour Cream Casserole contains roughly 89 calories, with 2g protein, 13g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of boiled?
While boiled chicken is traditional for this recipe, you can use raw chicken. Just make sure to cook it thoroughly in the casserole, increasing the baking time to about 45-60 minutes until the chicken reaches an internal temperature of 165°F.
What can I substitute for sour cream?
If you're looking for a substitute for sour cream, Greek yogurt works well in this recipe and adds a nice tang. You can also use crème fraîche or even a non-dairy yogurt for a dairy-free option. Adjust the consistency with a bit of milk if needed.
Can this casserole be made ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes before putting it in the oven. This makes it a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).