Description
A hearty, family-friendly bake featuring tender chicken and crispy turkey bacon in a creamy sauce, topped with a buttery, crunchy layer. Perfect for weeknight dinners or potlucks, it brings together savory flavors and satisfying textures in every bite.
Ingredients
For the casserole
3 cups cooked chicken, shredded
6 slices turkey bacon, cooked and crumbled
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
½ cup milk
1 small onion, diced
2 garlic cloves, minced
1 cup sharp cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
2 cups crushed buttery crackers or potato chips
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13-inch baking dish. In a large bowl combine the cream of chicken soup, sour cream, milk, diced onion, minced garlic, half of the shredded cheddar, half of the Monterey Jack, and a pinch of salt and pepper. Stir until smooth and well blended. Fold in the shredded chicken and two-thirds of the crumbled turkey bacon, reserving the rest for topping. Transfer this mixture to the prepared baking dish, spreading it into an even layer.
In a small bowl toss the crushed crackers or chips with the remaining cheddar, Monterey Jack, and crumbled bacon until the pieces are evenly coated. Sprinkle this crunchy mixture over the top of the casserole to form a uniform crust. Place the dish in the oven and bake for 25 to 30 minutes, or until the topping is golden and the filling is bubbling around the edges. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with chopped parsley if desired.
Notes
For extra richness, stir in a handful of grated Parmesan or swap half the sour cream for cream cheese. Feel free to add a cup of frozen peas or chopped broccoli for a veggie boost. Leftovers can be stored in an airtight container in the refrigerator for up to three days; reheat individual portions in the microwave or oven at 325 °F (160 °C) until warmed through. To make ahead, assemble the casserole up to the topping stage, cover and refrigerate overnight, then bake as directed.