Lemony Chicken
A creamy, tangy lemon chicken bake with crunchy Ritz cracker topping, perfect for a comforting family dinner or casual gathering with bright citrus flavor.
Ingredients
Instructions
- Place cooked and diced chicken in the bottom of an 8 x 11-inch baking dish.
- In a bowl, stir together cream of chicken soup, sour cream, and lemon juice.
- Pour the soup mixture over the chicken in the baking dish.
- Crush Ritz crackers and mix with poppy seed.
- Sprinkle the cracker mixture on top of the soup and chicken.
- Drizzle melted butter over the cracker topping.
- Bake uncovered at 350°F for 25 to 30 minutes until hot and bubbly.
Tips & Substitutions
For a richer flavor, consider using rotisserie chicken instead of plain chicken breasts. If you want to lighten the dish, swap out the sour cream for Greek yogurt. You can also substitute the Ritz crackers with crushed cornflakes or panko breadcrumbs for a different texture. Adding fresh herbs like parsley or thyme can elevate the dish's freshness.
Serving Suggestions
This Lemony Chicken pairs beautifully with steamed vegetables or a simple green salad for a light meal. Consider serving it alongside rice or mashed potatoes to soak up the creamy sauce. For a more substantial dinner, complement it with garlic bread or a side of roasted potatoes. It also makes a great filling for wraps or sandwiches.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave in short intervals, stirring occasionally, until warm. Be careful not to overheat, as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Chicken contains roughly 663 calories, with 21g protein, 39g carbohydrates, and 47g fat. It is an excellent source of protein (41% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 996mg per serving (43% 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 frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they should be thawed and cooked before adding to the baking dish. Consider poaching or baking them until fully cooked, then dice and proceed with the recipe as directed.
Is there a vegetarian option for this recipe?
To create a vegetarian version, replace the chicken with diced mushrooms or chickpeas. You can also use vegetable cream soup instead of cream of chicken soup and maintain the same method for a delicious meat-free alternative.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
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).