That looks like the kind of creamy chicken casserole with a buttery cracker topping that disappears first at a potluck. 😄 The combination works because you get creamy, savory filling underneath and a crisp, salty, buttery crust on top.
Church-Potluck Chicken Casserole
Ingredients
3 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
½ cup chicken broth
1 sleeve Ritz-style buttery crackers, crushed
4 tablespoons melted butter
½ teaspoon garlic powder
Salt and pepper to taste
Directions
Heat oven to 350°F (175°C).
Mix the chicken, cream of chicken soup, sour cream, cheddar, broth, garlic powder, salt and pepper.
Spread into a greased 9×13-inch baking dish.
Mix the crushed crackers with melted butter.
Sprinkle the buttery crumbs generously over the top.
Bake for 30–35 minutes, until bubbling around the edges and deeply golden on top.
Let it rest for about 5–10 minutes before serving.
The secret: Don’t skimp on the buttery cracker topping. The salty crunch cuts through the rich, creamy filling—that contrast is probably why everyone keeps asking for it.
If the pictured dish contains broccoli, rice, ham, or another ingredient, though, it may be a different classic casserole; the photo alone can’t establish the exact recipe.
