Cheesy Cracker-Topped Chicken Casserole

• 50 min total
• 15 min hands-on
• Serves 6
• 590 kcal
• 39 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 3 tbsp butter
• 30 round butter crackers, about 1 sleeve
• 1 cup sour cream
• 4 oz cream cheese, softened
• ½ cup chicken broth
• 1 tsp garlic powder
• 4 cups cooked chicken (rotisserie), shredded (about 1 large chicken)
• 1 head broccoli, cut into small florets
• 1½ cups shredded cheddar
• salt
• black pepper

Method

1. Heat the oven to 350°F (175°C). Put the butter in a 9×13-inch baking dish and set it in the oven for 3–5 minutes, until melted. Pour the butter into a bowl, leaving a thin coating in the dish.
2. Crush the crackers into coarse crumbs in their sleeve or a zip-top bag and toss them with the melted butter.
3. In a large bowl, beat the sour cream, cream cheese, chicken broth, garlic powder, ½ tsp salt and ¼ tsp pepper until smooth. Fold in the chicken, broccoli and 1 cup of the cheddar.
4. Spread the mixture in the baking dish and scatter over the remaining cheddar, then the buttery crumbs. Bake 30–35 minutes, until bubbling at the edges, the topping is deep golden and the center reaches 165°F (74°C).
5. Rest 5 minutes before serving.

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