There’s something wonderfully comforting about a recipe that doesn’t ask much from you but delivers big on flavor and satisfaction. This 5 ingredient chicken casserole, famously shared by Dolly Parton herself, proves that simple can be absolutely delicious. With just a handful of pantry staples and some cooked chicken, you get a creamy, buttery dinner that feels like a warm hug on a plate. The golden cracker topping adds just the right amount of crunch to contrast with the tender, creamy filling underneath. Whether you’re feeding the family on a busy Tuesday or need something easy to bring to a potluck, this casserole fits the bill perfectly.
Why You’ll Love This 5 Ingredient Chicken Casserole
You can have this entire dish assembled and in the oven in about 15 minutes, which makes it ideal for those nights when time is short but you still want a real meal. The ingredient list is refreshingly short and chances are you already have most of these items in your kitchen right now. Using rotisserie chicken means you skip the step of cooking and shredding chicken yourself, cutting your prep time significantly. The creamy filling stays moist and tender while that buttery cracker topping turns golden and crispy in the oven. This recipe is incredibly forgiving and welcomes variations, so you can adapt it based on what you have available or what your family prefers. It also makes excellent leftovers that actually taste better the next day once the flavors have had time to meld together.
Ingredients for 5 Ingredient Chicken Casserole
I use rotisserie chicken for this recipe because it’s already seasoned and saves so much time, though any cooked chicken works perfectly well. The buttery round crackers create that signature crispy topping that makes this casserole so appealing.
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 sleeve (about 30) buttery round crackers, crushed
- 1/2 cup (1 stick) unsalted butter, melted
The cream of chicken soup acts as both the sauce base and a flavor enhancer, bringing savory depth without requiring multiple ingredients. I prefer full-fat sour cream here because it creates a richer, more luxurious filling, though reduced-fat versions work if that’s what you have on hand. For the crackers, Ritz are the classic choice and their buttery flavor really shines through, but any similar round buttery cracker will do the job. Crushing them to different sizes creates nice texture variation in the topping, with some fine crumbs and some chunkier pieces. The melted butter binds the cracker crumbs together and helps them crisp up beautifully during baking, creating that irresistible golden crust on top.
How to Make 5 Ingredient Chicken Casserole
This recipe comes together so quickly that you’ll want to have everything ready before you start. The key is mixing the filling thoroughly and spreading it evenly so every bite has that perfect creamy texture.
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray. This moderate temperature cooks the casserole through without drying it out or burning the topping.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, and sour cream, stirring until everything is well incorporated and the mixture looks smooth and creamy. The filling should be thick but spreadable, with the chicken evenly distributed throughout.
- Spread this chicken mixture into your prepared baking dish, using a spatula to smooth it into an even layer that reaches all the corners. An even layer ensures consistent cooking and makes serving easier later.
- Place the crackers in a resealable bag and crush them with a rolling pin or the bottom of a measuring cup until you have a mix of fine crumbs and some larger pieces. The varied texture makes the topping more interesting.
- Transfer the crushed crackers to a medium bowl and pour the melted butter over them, stirring with a fork until all the crumbs are coated with butter. The mixture should look clumpy and hold together slightly when pressed.
- Sprinkle the buttery cracker mixture evenly over the chicken layer, distributing it all the way to the edges of the dish. Try to create an even blanket of topping so every serving gets that crispy element.
- Slide the casserole into the preheated oven and bake for 30-35 minutes, until the filling is bubbling around the edges and the cracker topping has turned a beautiful golden brown. You’ll know it’s ready when you can see the edges bubbling and the top is evenly browned and crispy.
- Remove from the oven and let the casserole rest for about 5 minutes before serving. This brief cooling period allows the filling to set slightly, making it easier to scoop out neat portions.
What to Serve with 5 Ingredient Chicken Casserole
Since this casserole is rich and creamy, you’ll want sides that bring freshness and different textures to the table.
Crisp Green Salad: A simple salad with mixed greens, cherry tomatoes, and cucumber dressed with a tangy vinaigrette cuts through the richness beautifully and adds a fresh element that makes the meal feel balanced. The acidity in the dressing is especially welcome alongside the creamy casserole.
Roasted Vegetables: Oven-roasted carrots, Brussels sprouts, or green beans develop caramelized edges and natural sweetness that contrasts nicely with the savory casserole. Season them simply with olive oil, salt, and pepper so they don’t compete with the main dish.
Steamed Broccoli: Bright green broccoli florets steamed until tender-crisp and finished with a squeeze of lemon bring both color and a slight bitterness that balances the creamy chicken. The citrus note brightens the whole plate.
Cornbread: Warm, slightly sweet cornbread makes a wonderful accompaniment, and its crumbly texture pairs well with the smooth casserole filling. You can use a store-bought mix or make your favorite from-scratch version.
Collard Greens: For a true Southern-style meal, slow-cooked collard greens seasoned with a bit of vinegar provide a traditional pairing that Dolly herself would probably approve of. The slight bitterness and tang complement the rich casserole perfectly.
Garlic Green Beans: Fresh green beans sautéed with garlic and finished with a pat of butter stay crisp and provide a simple, classic vegetable side that doesn’t require much effort or attention.
Pro Tips & Variations
Make sure your chicken is shredded into bite-sized pieces rather than large chunks, as this helps it mix more evenly with the creamy filling and makes serving easier. I find that letting the sour cream and soup come to room temperature before mixing creates a smoother filling with fewer lumps. If your casserole seems a bit dry after baking, you can stir a splash of chicken broth or milk into the leftovers before reheating to restore moisture.
For a cheesier version, stir a cup of shredded cheddar or Monterey Jack into the chicken mixture before spreading it in the dish, which adds another layer of richness and flavor. You can easily make this vegetarian by omitting the chicken and adding sautéed mushrooms, broccoli florets, or chopped spinach instead. If you want to add vegetables without changing the protein, frozen peas or corn mixed into the filling bring color and nutrition without much extra effort. A spicy variation incorporates a pinch of cayenne pepper or some diced jalapeños into the filling for those who like a little heat. For a different topping, try crushed potato chips or French fried onions instead of crackers, both of which turn wonderfully crispy and add their own distinct flavor.
Storage & Reheating Tips
Allow the casserole to cool to room temperature before covering it tightly and storing in the refrigerator, where it will keep for up to 3 days. I store leftovers right in the baking dish covered with foil, though you can transfer portions to airtight containers if you prefer. To reheat individual servings, microwave on medium power for 2-3 minutes until heated through, checking and stirring halfway to ensure even warming.
For reheating larger portions or the whole dish, cover with foil and warm in a 325°F oven for 20-25 minutes until hot in the center. If the casserole seems dry when reheating, add a splash of milk or chicken broth before warming to restore some moisture. This dish freezes beautifully if you assemble it but don’t bake it first. Wrap the unbaked casserole tightly in plastic wrap and then foil, freeze for up to 2 months, and thaw overnight in the refrigerator before baking as directed.
Common Questions
Can I use homemade cream of chicken soup instead of canned? Absolutely. A homemade version works great and you can control the salt and seasonings. Just make sure it’s roughly the same consistency as canned soup so the ratios stay balanced.
What if I don’t have sour cream? Plain Greek yogurt makes an excellent substitute and adds a nice tang while keeping the creamy texture. You can also use cottage cheese blended smooth or even mayonnaise in a pinch.
How do I keep the cracker topping from getting soggy? Make sure you bake the casserole uncovered so steam can escape, and add the topping right before baking rather than assembling it too far in advance. The butter coating on the crackers also helps them stay crispy.
Can I double this recipe for a crowd? Yes, simply double all the ingredients and use two 9×13-inch baking dishes or one very large roasting pan. The baking time should remain about the same, though check at 30 minutes to be sure.
Is there a way to make this lower in calories? Use reduced-fat cream of chicken soup, light sour cream, and less butter for the topping. The flavor will be a bit lighter but it still works well and tastes good.
This 5 ingredient chicken casserole proves that you don’t need a long list of fancy ingredients to make something truly satisfying and delicious. The simplicity is actually what makes it so appealing, along with that unbeatable combination of creamy filling and crispy topping. Give this one a try the next time you need an easy dinner that everyone will love.
Dolly Parton’s 5-Ingredient Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, and sour cream, stirring until everything is well incorporated and the mixture looks smooth and creamy.
- Spread the chicken mixture into your prepared baking dish, using a spatula to smooth it into an even layer that reaches all the corners.
- Place the crackers in a resealable bag and crush them with a rolling pin or the bottom of a measuring cup until you have a mix of fine crumbs and some larger pieces.
- Transfer the crushed crackers to a medium bowl and pour the melted butter over them, stirring with a fork until all the crumbs are coated with butter.
- Sprinkle the buttery cracker mixture evenly over the chicken layer, distributing it all the way to the edges of the dish.
- Bake for 30-35 minutes, until the filling is bubbling around the edges and the cracker topping has turned golden brown.
- Remove from the oven and let the casserole rest for about 5 minutes before serving.
