1-Step 1: Mixing the Base In a large bowl, combine the 2 cans of condensed cream of chicken soup, 1 cup of sour cream, 1½ teaspoons each of onion powder and garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. This mixture forms the heart of the casserole, creating a savory base that’s full of flavor. Once blended, fold in the 8 cups of shredded cooked chicken and 1½ cups of shredded cheddar cheese to add protein and creaminess.

2-Step 2: Assembling the Dish Transfer the mixed ingredients to your prepared casserole dish, spreading it evenly for consistent cooking. In a separate bowl, mix the 2 full sleeves of lightly crushed crackers with 4 tablespoons of melted butter to create a crunchy topping. Sprinkle this over the chicken mixture, then add the remaining ½ cup of cheddar cheese on top for an extra layer of gooey goodness.

3-Step 3: Baking and Resting Bake the casserole in your preheated oven for 35 to 40 minutes, until the filling bubbles and the topping turns lightly golden. After baking, let it cool and set for 15 to 20 minutes this helps the casserole thicken and makes it easier to serve. For best results, use a glass or ceramic dish to avoid over-browning, and consider shredding the chicken quickly with a hand mixer for efficiency.