Ingredients:

  • 4 cups (600g) cooked chicken breast, shredded
  • 10.5 oz (298g) condensed cream of chicken soup
  • 1 cup (240g) full-fat sour cream
  • 1/2 tsp (1g) onion powder
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (0.5g) freshly cracked black pepper
  • 1/2 cup (120ml) chicken broth
  • 1.5 cups (170g) sharp cheddar cheese, freshly grated
  • 1 cup (150g) frozen peas and carrots, thawed
  • 2 sleeves (192g) Ritz Crackers, rough-shattered
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 tsp (1g) dried parsley

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) ceramic or glass baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, onion powder, garlic powder, and black pepper until smooth.
  3. Fold in the 4 cups of shredded chicken and the cup of thawed peas and carrots.
  4. Stir in the 1.5 cups of freshly grated cheddar cheese until it's evenly distributed throughout the chicken mixture.
  5. Transfer the mixture to your prepared baking dish and spread it out into an even layer using your spatula.
  6. In a separate bowl, crush the two sleeves of crackers by hand — aim for pea sized chunks rather than a fine powder.
  7. Pour the 1/2 cup of melted butter and the dried parsley over the cracker crumbs and toss with a fork until every piece looks glistening and wet.
  8. Sprinkle the buttery cracker mixture evenly over the top of the chicken base. Bake for 25 minutes until the edges are bubbling and the top is a deep golden brown.