sour cream chicken

You know those dishes that just feel like coming home? The ones that smell incredible, taste even better, and make everyone at the table breathe a sigh of pure contentment? This sour cream chicken casserole is exactly that for me. It’s the recipe I’ve made a hundred times, the one that gets requested for every potluck, and the lifesaver on those frantic weeknights when I need something delicious and comforting without a fuss. Honestly, if you’ve ever enjoyed a really good Chicken Pot Pie, you’re going to adore this. It’s got that same creamy, savory goodness but with a wonderfully tender chicken and a topping that’s just out of this world. It’s a family favorite, plain and simple, and I’m so excited to finally share it with you.

What is a sour cream chicken casserole?

So, what exactly *is* this magical dish? At its heart, Sour Cream Chicken casserole is a wonderfully creamy, baked dish where tender pieces of chicken are enveloped in a rich, savory sauce, all topped with something utterly delightful. The “sour cream” in the name isn’t just a suggestion; it’s the secret ingredient that brings this incredible velvety texture and a subtle tang that balances everything out perfectly. Think of it as a warm, comforting hug from your oven. It’s not fussy, it’s not complicated, but it delivers a punch of flavor that will have you going back for seconds, and maybe even thirds. It’s the kind of meal that feels both rustic and elegant, all at once.

How do I make sour cream chicken casserole?

Quick Overview

The beauty of this sour cream Chicken Casserole lies in its straightforward approach. You’ll be mixing up a quick, creamy sauce, gently folding in your cooked chicken, and then pouring it all into a baking dish to get golden and bubbly. The whole process is incredibly forgiving, which is why I never stress about making it. It’s designed to be simple, comforting, and delicious every single time. You’ll be amazed at how quickly this comes together from start to finish!

Ingredients

For the Main Dish:
2 cups cooked chicken, shredded or diced (rotisserie chicken is my secret weapon here!)
1 can (10.5 ounces) cream of chicken soup (don’t skip this, it’s key for creaminess!)
1 cup sour cream (full-fat for the best flavor, but reduced-fat works too)
1/2 cup milk (whole or 2% milk for richness)
1/2 cup finely chopped onion (I often use sweet Vidalia onions)
1 teaspoon garlic powder
1/2 teaspoon salt (adjust to your taste)
1/4 teaspoon Black Pepper
1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Optional: 1/2 cup frozen peas or corn for extra veggies

For the Topping (my personal favorite!):
1 cup crushed buttery crackers (like Ritz or saltines)
2 tablespoons melted butter
Optional: A pinch of paprika for color

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven fired up. You’ll want to preheat it to 375°F (190°C). While it’s heating, grab a standard 9×13 inch baking dish. I like to give mine a quick spray with cooking spray or a light brush of butter, just to ensure nothing sticks. This step is small but saves a lot of potential frustration later!

Step 2: Mix Dry Ingredients

In a medium bowl, combine your cooked chicken, chopped onion, garlic powder, salt, and pepper. Give it a good stir to make sure everything is evenly distributed. If you’re adding frozen peas or corn, this is a good time to toss them in too. I find that mixing the chicken with the seasonings first helps them get all cozy together before the creamy sauce joins the party.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, whisk together the cream of chicken soup, sour cream, and milk. Keep whisking until it’s smooth and creamy, with no lumps. This is where the magic really starts happening! The sour cream will give it that signature tang and incredible velvety texture that makes this casserole so special.

Step 4: Combine

Now, pour your chicken mixture into the bowl with the sour cream mixture. Gently fold everything together until the chicken is thoroughly coated in the sauce. Don’t overmix; just a few gentle stirs to combine is perfect. You want to keep that chicken nice and tender.

Step 5: Prepare Filling

This step is actually already done in Step 4! Once your chicken and sauce are combined, you’ve essentially prepared the filling. It’s that simple! If you’re adding cheese, now’s the time to stir in about half of your shredded cheddar cheese into the chicken and sauce mixture. This way, you get cheesy goodness throughout the casserole, not just on top.

Step 6: Layer & Swirl

Pour the entire chicken and sauce mixture into your prepared baking dish. Spread it out evenly. Now, sprinkle the remaining shredded cheddar cheese over the top. If you’re using the cracker topping, mix your crushed crackers with the melted butter and optional paprika in a small bowl. Sprinkle this buttery, crumbly mixture evenly over the cheese.

Step 7: Bake

Pop that dish into your preheated oven. Bake for 25 to 30 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is golden brown. You’ll know it’s ready when you start smelling that incredible aroma filling your kitchen – it’s a game-changer!

Step 8: Cool & Glaze

Once it’s out of the oven, let the sour cream chicken casserole rest for about 5-10 minutes. This is crucial! It allows the sauce to thicken up just a bit more and makes it easier to slice. The topping will also settle slightly. If you’re not using a cracker topping, this is when you’d add any extra cheese or a drizzle of something delicious.

Step 9: Slice & Serve

Slice into generous portions and serve immediately. The smell alone will have everyone gathered around the table, eager for a taste. Enjoy the creamy, savory goodness!

What to Serve It With

This sour cream chicken casserole is so versatile, it’s practically begging to be paired with a variety of sides. For a classic comfort food experience, serving it over fluffy white rice or tender egg noodles is a must. The noodles soak up all that delicious sauce beautifully. If you’re looking for something a bit lighter, a crisp green salad with a simple vinaigrette is a wonderful contrast to the richness of the casserole. Steamed green beans or broccoli also make for a healthy and vibrant addition. My family also loves it with some crusty bread on the side – perfect for sopping up any leftover sauce. It’s one of those meals that can truly go with anything, making it perfect for any occasion!

Top Tips for Perfecting Your Sour Cream Chicken Casserole

I’ve made this sour cream chicken casserole more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. First, about the chicken: use pre-cooked chicken! Rotisserie chicken is an absolute lifesaver because it’s already seasoned and perfectly tender. If you’re cooking chicken breasts from scratch, make sure not to overcook them before shredding or dicing; you want them moist. When it comes to the sour cream, don’t be tempted to use fat-free unless you absolutely have to. The full-fat version adds an irreplaceable richness and creaminess that’s key to this dish. I’ve experimented with lighter versions using Greek yogurt, and while it’s good, it doesn’t quite hit the same luxurious note. My personal favorite topping is the buttery cracker crumb topping. It adds a delightful crunch and a hint of saltiness that perfectly complements the creamy filling. Make sure the crackers are crushed finely enough to create a nice, even layer. If you don’t have Ritz crackers, crushed saltines or even panko breadcrumbs (mixed with butter, of course!) can work in a pinch, though the flavor profile will be slightly different. For the onion, I prefer to finely chop it so it blends into the sauce nicely. If you’re not a fan of visible onion pieces, you can sauté it first until softened before adding it to the mixture. This also mellows its flavor. Lastly, the resting time after baking is more important than you might think. Letting it sit for 5-10 minutes allows the sauce to set up, making it easier to serve and preventing it from being too watery.

Storing and Reheating Tips

This sour cream chicken casserole is fantastic for leftovers, which is one of the many reasons I love it! If you find yourself with any (a rare occasion in my house!), here’s how to store and reheat it to keep it tasting its best. Once the casserole has cooled down completely, cover the baking dish tightly with plastic wrap or transfer the leftovers into an airtight container. It will stay good in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making the leftovers taste even better to some! To reheat, you can simply pop a portion back into the oven at around 350°F (175°C) until heated through, usually about 15-20 minutes. You can also reheat individual servings in the microwave, though be mindful that the topping might lose a bit of its crispness. If you want to preserve that cracker topping’s crunch, I recommend reheating just the filling and making a fresh batch of the buttery cracker topping to sprinkle on top before a quick broil or bake. If you plan to freeze portions, let the casserole cool completely, then portion it into freezer-safe containers or wrap it well in plastic wrap and then foil. It should keep well in the freezer for about 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat as described above.

Frequently Asked Questions

Final Thoughts

I truly hope you give this sour cream chicken casserole a try. It’s more than just a recipe to me; it’s a feeling of comfort, a guaranteed crowd-pleaser, and a testament to how simple ingredients can come together to create something truly special. It’s the kind of dish that makes you feel like a kitchen superhero without all the effort. If you’re a fan of comforting, creamy casseroles, you might also love my [Link to another creamy casserole recipe, e.g., Creamy Tuna Noodle Casserole] or my [Link to a chicken recipe, e.g., Easy Baked Chicken Thighs]. I can’t wait to hear what you think of this sour cream chicken casserole! Let me know in the comments below if you tried it, how you liked it, or if you have any fun variations of your own. Happy cooking!

Smothered Cheesy Sour Cream Chicken

A creamy, cheesy, and comforting chicken dish made with sour cream and simple ingredients.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken and Marinade

• 1.5 pounds boneless, skinless chicken breasts
• 0.5 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Sauce

• 1 tablespoon butter
• 0.5 cup chicken broth
• 0.5 cup sour cream
• 1 cup shredded cheddar cheese
• 0.25 cup chopped fresh parsley for garnish

Instructions

 

Preparation Steps

• In a bowl, combine sour cream, lemon juice, garlic powder, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 15 minutes.
• Melt butter in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear for 3-4 minutes per side, until golden brown.
• Add chicken broth to the skillet and scrape up any browned bits from the bottom. Bring to a simmer.
• Reduce heat to low, return chicken to the skillet, and cover. Simmer for 15-20 minutes, or until chicken is cooked through.
• In a small bowl, whisk together the reserved marinade and the remaining sour cream until smooth. Stir this mixture into the skillet. Stir in the shredded cheddar cheese until melted and the sauce is creamy.
• Garnish with fresh parsley and serve hot.

Notes

This dish pairs well with rice, pasta, or mashed potatoes.