Ingredients
6
6 servings
- •1 sleeve buttery round crackers (such as Ritz®), crushed
- •2 tablespoons butter, melted
- •4 cups water
- •1 (32 fluid ounce) container chicken stock
- •salt and ground black pepper to taste
- •3 skinless, boneless chicken breast halves, cubed
- •1 (26 ounce) can condensed cream of chicken soup
- •1 (24 ounce) container sour cream, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine crackers and melted butter together in a bowl; set aside.
- Bring water and chicken stock to a boil in a pot over high heat; season with salt and black pepper. Add chicken; reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain and set aside.
- Whisk cream of chicken soup and sour cream together in a large bowl. Stir in cooked chicken, then transfer mixture into a 9x13-inch baking dish. Sprinkle cracker mixture on top.
- Bake in the preheated oven until bubbly, 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 550
- Carbohydrate: 25g
- Fat: 42g
- Fiber: 0g
- Protein: 20g
- Sugar: 2g
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