Description
Dolly Parton's Famous 5 Ingredient Chicken Casserole is a comforting and easy-to-make dish perfect for busy weeknights. Featuring tender slow-cooked chicken mixed with creamy soup and sour cream, topped with cheddar cheese and Ritz cracker crumbs for a crispy finish, this casserole is hearty and delicious.
Ingredients
Chicken Mixture
- 24 oz boneless skinless chicken thighs, trimmed of excess fat
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- Salt and pepper, to taste
Topping
- 1 ½ cups shredded cheddar cheese
- 15 Ritz crackers (half of a sleeve), crushed
Instructions
- Add Chicken and Soup: Place the trimmed chicken thighs into the slow cooker and spoon the cream of chicken soup evenly over the top to ensure all pieces are coated.
- Slow Cook: Cover the slow cooker and cook on low heat for 3 to 4 hours until the chicken is tender and easily shreddable.
- Shred Chicken: Use a spoon to break up the cooked chicken or shred it directly in the slow cooker for a more uniform texture.
- Mix in Sour Cream and Season: Stir the sour cream into the shredded chicken mixture until well combined. Taste and adjust seasoning by adding salt and pepper as needed.
- Preheat Oven: Set your oven to 350° F (175° C) to prepare for baking the casserole.
- Assemble Casserole: In an 8×8 inch baking dish, layer half of the chicken mixture, then half of the shredded cheddar cheese. Repeat layering with the remaining chicken and cheese, then sprinkle the crushed Ritz crackers evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is melted and bubbly and the cracker topping is golden and crispy.
- Serve: Serve the casserole warm, either plain or over rice, mashed potatoes, or noodles for a complete meal.
Notes
- Make sure to trim excess fat off the chicken thighs for a leaner dish.
- The sour cream adds creaminess and tang; do not skip this ingredient.
- You can substitute Ritz crackers with crushed breadcrumbs for a different topping texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a lighter version, use reduced-fat sour cream and cheese.
