Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low and stir in the softened cream cheese until melted and smooth. Add the heavy cream and stir to combine.
- Stir in 1 cup of the shredded cheddar cheese and the sour cream. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth and creamy. Adjust seasonings as needed.
- Add the cooked and shredded chicken to the sauce and stir to coat evenly.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- In a medium bowl, combine the crushed Ritz crackers, the remaining 1/2 cup of shredded cheddar cheese, and the melted butter. Mix well until the crackers are evenly coated.
- Sprinkle the cracker mixture evenly over the chicken mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For a richer flavor, use homemade chicken broth. To prevent the topping from burning, cover the casserole with foil during the last 10 minutes of baking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw completely before reheating. Consider adding cooked bacon crumbles or your favorite vegetables for added flavor and texture.