Chicken and Buttered Cracker Casserole

 

# Oven-Baked 4-Ingredient Amish Chicken and Buttered Cracker Casserole

A simple, comforting casserole with juicy chicken, a creamy sauce, and a buttery golden cracker topping.

## Ingredients

* 2½–3 pounds (1.1–1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks work best)

* 1 (10.5-ounce / 300 g) can cream of chicken soup

* 1 cup sour cream

* 1½ cups crushed buttery round crackers (about 1 sleeve), mixed with 3 tablespoons melted butter

## Instructions

1. Preheat the oven to **375°F (190°C)**.

2. Lightly grease a 9×13-inch baking dish.

3. Arrange the chicken pieces in a single layer in the baking dish.

4. In a bowl, mix the cream of chicken soup and sour cream until smooth.

5. Spread the mixture evenly over the chicken.

6. Combine the crushed crackers with the melted butter and sprinkle evenly over the top.

7. Bake uncovered for **50–60 minutes**, or until the chicken reaches an internal temperature of **165°F (74°C)** and the topping is golden brown.

8. Let rest for 5–10 minutes before serving.

## Serving Suggestions

* Mashed potatoes

* Buttered egg noodles

* Steamed green beans

* Roasted carrots

* Simple garden salad

## Tips

* For extra flavor, add ½ teaspoon garlic powder or onion powder to the soup mixture.

* Boneless chicken thighs can be used; reduce the baking time to about 35–45 minutes.

* If the topping browns too quickly, loosely cover with foil during the final 15 minutes of baking.

## Storage

* Refrigerate leftovers in an airtight container for up to **3 days**.

* Reheat in a 350°F (175°C) oven until warmed through.

* Freeze for up to **2 months**; thaw overnight in the refrigerator before reheating.

**Yield:** 4–6 servings

**Prep Time:** 10 minutes

**Cook Time:** 50–60 min

utes

**Total Time:** About 1 hour 10 minutes