Ingredients:

  • 3 cups (450g) cooked shredded chicken
  • 1 can (305ml) cream of chicken soup
  • 1 cup (240g) sour cream
  • 2 cups (225g) shredded sharp Cheddar cheese
  • 1 sleeve (150g) Ritz crackers, crushed
  • 4 tbsp (55g) unsalted butter, melted

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and shredded cheddar. Stir until the chicken is fully enveloped in the sauce.
  2. Spread the chicken mixture evenly into a 9x13 inch baking dish.
  3. In a separate small bowl, toss the crushed Ritz crackers with melted butter until the crumbs look like wet sand.
  4. Sprinkle the cracker mixture evenly over the top of the chicken mixture, pressing down very lightly to ensure they adhere to the cheese.
  5. Place in a preheated oven at 350°F (175°C) and bake for 25-30 minutes until the edges are bubbling and the topping is a deep, mahogany gold.
  6. Let the dish rest for 5 minutes before serving to allow the sauce to set.