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Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Arrange the chicken breasts evenly in the prepared baking dish.
- Spoon the cream of chicken soup over the chicken, spreading it evenly to coat.
- Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, combine the crushed crackers with the melted butter.
- Sprinkle the buttery cracker mixture evenly over the casserole.
- Bake uncovered for 30–35 minutes, until the chicken is cooked through and the topping is golden and crisp.
- Let rest for 5 minutes before serving.
Variations :
- Add a layer of cooked rice or egg noodles under the chicken for a heartier casserole.
- Swap cheddar for Colby Jack or mozzarella for a milder flavor.
- Stir a little garlic powder or black pepper into the soup for extra seasoning.
- Add a handful of frozen peas or broccoli for a simple vegetable boost.
Tips :
- Pound thicker chicken breasts slightly so they cook evenly.
- Do not cover while baking—the uncovered bake ensures a crispy topping.
- Letting the casserole rest helps the sauce thicken before serving.
- Leftovers reheat well and make an excellent next-day lunch.
