I love this casserole for its no-fuss approach and comforting flavors. It’s quick to prepare, super budget-friendly, and endlessly customizable. The creamy chicken filling, melted cheddar, and buttery cracker topping hit all the right notes—savory, tangy, and crunchy in every bite. It’s perfect for busy weeknights, lazy Sundays, or whenever I just need a warm, home-cooked dish without the hassle.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken (rotisserie works great)
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 package buttery crackers, crushed (like Ritz)
Optional: sprinkle of black pepper or dried parsley for garnish
Directions
I preheat my oven to 350°F (175°C) and lightly grease an 8×8 or 9×9-inch baking dish.
In a large bowl, I combine the shredded chicken, cream of chicken soup, sour cream, and cheddar cheese. I mix until everything is creamy and smooth.
I spread the mixture evenly into the prepared baking dish.
I sprinkle the crushed crackers over the top for that buttery, golden crust.
I bake the casserole for 25 to 30 minutes, until the top is bubbly and lightly browned.
After baking, I let it rest for 5 to 10 minutes before serving—it helps everything set and makes serving cleaner.
Servings and Timing
This recipe makes 6 servings and takes about 10 minutes to prep and 25–30 minutes to bake, with a total time of around 40 minutes. It’s a quick, comforting dish that feeds the whole family with ease.
Variations
When I want to make it my own, I add some frozen peas or corn to the filling for extra veggies. I’ve also swapped the cream of chicken soup for cream of mushroom or celery when that’s what I had. If I want a bit of heat, pepper jack cheese works beautifully. And when I want to boost the protein, a handful of cooked bacon or diced ham goes a long way.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container, and to reheat, I microwave individual portions or warm the whole dish in a 300°F oven until heated through. It also freezes well—just thaw in the fridge overnight and reheat in the oven, adding a few extra minutes if needed.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it the night before, cover it, and refrigerate. When ready, I bake it as directed.
Can I use canned chicken?
Definitely. I just make sure to drain it well first—it’s a great shortcut when I’m short on time.
What can I use instead of buttery crackers?
I’ve used crushed potato chips, breadcrumbs, and even cornflakes. All give a nice crunch and flavor twist.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt works great. It adds protein and a slightly tangier flavor.
Is this freezer-friendly?
It is. I wrap it tightly, freeze it before baking, and then thaw overnight before cooking. I add 5–10 extra minutes of bake time if needed.
Conclusion
Dolly Parton’s 5-Ingredient Casserole is as dependable and comforting as a country ballad. It’s creamy, cheesy, and irresistibly good—made with simple ingredients that I almost always have on hand. Whether I’m feeding my family or showing up to a potluck, this casserole never fails to bring smiles and second helpings. It’s a recipe I’ll return to again and again whenever I need something easy, hearty, and from the heart.
1 cup shredded cheddar cheese (freshly shredded for best melt)
1 package buttery crackers, crushed (e.g., Ritz)
(Optional) Sprinkle of black pepper or dried parsley for garnish
Instructions
Preheat Oven: Set oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
Mix Filling: In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, and cheddar cheese. Mix until smooth and fully incorporated.
Assemble: Spread the creamy mixture evenly into the greased baking dish.
Top It: Sprinkle crushed buttery crackers evenly over the top.
Bake: Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbly.
Rest & Serve: Let sit for 5–10 minutes before serving. Garnish with optional pepper or parsley.
Notes
Add veggies: Stir in frozen peas, carrots, or corn.
Cheese swap: Monterey Jack, Colby, or Pepper Jack for different flavor.
Soup alternatives: Try cream of mushroom or cream of celery.
