Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and 1 cup of the shredded cheddar. Stir until the mixture is smooth and evenly combined.
Spread the chicken mixture evenly into the prepared baking dish, smoothing out the top with a spatula.
Sprinkle the crushed crackers over the casserole, then scatter the remaining ½ cup of cheddar cheese on top.
Bake uncovered for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges.
Variations:
Add Veggies: Mix in ½ cup of frozen peas or chopped broccoli to add a bit of green and a nutritional boost.
Spice It Up: Stir in a dash of hot sauce or a pinch of cayenne pepper for a bit of Southern heat.
Tex-Mex Twist: Swap in cream of mushroom soup, pepper jack cheese, and add a handful of green chilies or chopped bell pepper.
Turkey Option: This recipe works just as well with leftover turkey — great for post-holiday meals.
Tips:
For best texture, use freshly cooked or rotisserie chicken — avoid canned chicken if possible.
Crushing crackers in a zip-top bag with a rolling pin is a mess-free way to get even crumbs.
Make it ahead: Assemble the casserole earlier in the day and store it in the fridge until you’re ready to bake.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
