Easy Creamy Chicken Casserole Recipe

I made this for dinner last night and my family and I loved it! I did a few alterations, but they were quantity ones. I used one soup can size of chicken broth, 3 cups of water with added chicken bouilon cubes, 2, I used 2 cans of cream of chicken soup with a 16 oz container of sour cream.I had vegetable flavored ritz crackers and used 4 tbls of melted butter. By the way these crackers are good. I made rice and brocolli on the side and they spooned the chicken casserole over the rice. Very, very good!! My husband really enjoyed it and my daughter had 2 helpings. I loved it also. Thank you for a gret recipe!

A good recipe but a little bland. I made a second time and cooked my chicken in a crock pot with water and a package of onion soup mix. After shredding the chicken I added the salt and pepper along with a 1/2 tsp of garlic powder. I mixed in the cream of chicken soup and sour cream per original recipe and topped with recipe's amount of crackers and butter. The addition of onion soup mix and garlic gave the flavor a big boost. This is now a favorite family dish.

Delicious! Used 16 oz. Sour Cream, 12 oz of Cream of Mushroom, 12 oz of Cream of Chicken, Onion Powder, Garlic Salt, Sautéed Mushrooms, and Broccoli. I was wondering how the Broccoli would cook just throwing it in the mix fresh and raw - like, should I cook the broccoli first? - but it cooked perfect! Nice crisp to it still. Cook for 20 min, took it out an threw cheese on it! 1/2 Swiss and 1/2 Jalapeno Jack. Browned it up for another 5 and Voila. Served over Brown Rice

Made this last night, my family loved it so much I'm making more tonight! I did make changes, baked 4 chicken thighs, added broccoli and corn, used 2 regular cans cream of chicken soup, 8 oz sour cream. Also added some smoked paprika. I think the baked thighs added more flavor than boiled breasts. This was perfect over rice....yum!

Excellent base recipe! I really felt that this recipe begged for a little creativity...I sauteed onion,garlic,and variety bell peppers with the chicken in a little olive oil. Seasoned with a litle poultry seasoning/salt/pepper. I added maybe 1/4c-1/2c of homemade broth and set the skillet to low to steam the chicken until done. When done, I shredded the chicken. I used maybe 8-12oz sour cream,1 can of cream of chicken soup and I whisked that together with the liquid from the pan. I combined the chicken, sauce mixture, and a handful of frozen veges (peas,carots and brocolli). Topped with shredded cheese,crackers (w/o butter),parmesean cheese ( the kind in the shaker can)..and a little spritz of olive oil. .......

I didn’t read the directions because I have made chicken casserole a plethora of times. In my haste I added the whole container of broth to the soup/sour cream mixture and it was too runny. I mixed in Pepperidge farm cornbread dressing because it’s all I had on hand. It was wonderful! I also changed the Ritz crackers to Cheez-its. That’s my 25 yr old son’s favorite way to eat chicken casserole!

I cooked the chicken in my wok with a little oil instead of going through the trouble to boil the meat. I added a can of mixed peas and carrots, and also a box of cooked bow-tie pasta. The additional ingredients added a heartier substance and made a wonderfully well-rounded meal. Though if you like your dish to be extra-soupy, be warned the additional ingredients do take up ALL the space in a 9x13 pan and there isn't much sauce left over.

I made 1/2 version. A little thin but I added a touch of lemon juice to the cream of chicken soup and sour cream. I then added a few capers, artichokes, green peas. Loved the flavors.

This recipe called for WAY too much liquid for my taste. I left out the water. Still too thin of a mixture with the chicken stock. I had to add more cream of chicken soup and crushed crackers in the mixture to create a desired consistency. Don't want a casserole to be really soupy. Yuck! I decided to cook up and dice some crunchy bacon. Added fresh chopped spinach and cooked it a little in the chicken stock. The spinach and bacon added extra flavor. Yummy!

This flavor was so delicious. I added more chicken to make it heavier on the protein side and then I doubled the cracker crust recipe which I highly recommend! Family favorite!

I made this for my parents and fiance and it was great! The only thing I changed was I only used 16 oz of sour cream. I also saw there were some complaints it was runny so I left it in the oven for a while longer and it wasn't runny at all... very creamy and delicious. I also made pasta and served it over pasta... wonderful! Everyone loved it and my father is a very picky eater!

It was very creamy but amazing!

I added a can of mixed vegetables and wish I would’ve added even more. Was very good and easy to make

It wasn't good

My boyfriend was impressed! He loved it!

Fairly easy recipe. I used broccoli cheese soup and spread prepared macaroni and cheese on top, then cracker mix, I was low on crackers ,sooo not so many as called for. A bit bland but added hot sauce on the side and that did the trick ;) We're a cheese family!

This recipe is now officially legendary.

It turned out even better than I hoped.

I have made this forever- it was our family’s chicken casserole. We use 1 can cream of chicken, one can of cream of celery or mushroom, 8oz of sour cream. 2 large chicken breasts shredded. Sounds too simple to be good but always a favorite. Some of the family serves over rice, some of us egg noodles!

Definate modifications needed. This is more like a soup than casserole. I added Jamaican Curry to add seasoning other then salt and pepper. I also had to make a Rue in order to thicken it up.