A delightful and easy-to-make chicken casserole with a creamy base and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the dish.
Boil the chicken breasts in water until fully cooked, then shred them into bite-sized pieces.
Shredding the chicken while it's warm makes the process easier.
Spread the shredded chicken evenly in the bottom of a baking dish.
Ensure an even layer for consistent flavor distribution.
In a mixing bowl, combine the sour cream and cream of chicken soup until smooth. Heat the mixture gently in a saucepan until warm.
Heating the sauce helps it spread more easily over the chicken.
Pour the warm sauce evenly over the chicken in the baking dish.
Use a spatula to spread the sauce evenly.
Crumble the crackers and sprinkle them over the sauce layer.
For extra crunch, use freshly crumbled crackers.
Melt the butter and drizzle it evenly over the cracker topping.
Drizzling the butter ensures even browning of the topping.
Bake the casserole in the preheated oven for about 20 minutes, or until the topping is golden and crispy.
Keep an eye on the topping to prevent over-browning.
Remove from the oven and let it cool slightly before serving.
Letting the casserole rest helps the layers set for easier serving.
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