Mom's Sour Cream Chicken Casserole

Mom's Sour Cream Chicken Casserole

  • 8 ounces sour cream
  • 1 can cream of mushroom soup
  • 1 cup grated cheddar cheese
  • 4 cups cooked chicken, shredded or chopped (about 3-4 chicken breasts)
  • 1 cup sliced fresh mushrooms
  • 2 scallions/green onions, sliced (both white and green parts)
  • salt and pepper
  • 2 cups crumbled cheese crackers
  • 2 tablespoons melted butter

Preheat oven to 350 F.  Spray a 9x13 pan with non-stick spray (I used 4 individual baking dishes, plus a square baking dish for the extra).

In a large bowl, combine the sour cream, cream of mushroom soup and cheese.  Add the chicken, mushrooms and onions.  Season to taste with salt and pepper.

Spread in the baking dishes.  In a small bowl, pour the melted butter over the crumbled cheese crackers and toss with a fork to moisten.  Sprinkle crackers over the chicken.

Bake for 30-40 minutes, until the center is bubbling and the crackers are golden.