Step-by-Step Instructions
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Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
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Mix the filling: In a large bowl, combine chicken, cream of chicken soup, milk, and veggies. Season with salt and pepper.
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Assemble: Spread filling evenly in baking dish.
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Make topping: In another bowl, combine crackers, cheddar, and melted butter until it resembles wet sand.
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Top it: Sprinkle evenly over filling and press lightly.
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Bake: 25–30 minutes, until bubbly and golden brown.
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Cool slightly and serve — a sprinkle of fresh herbs or dollop of sour cream is optional but fabulous.
Serving Suggestions
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A crisp green salad with lemon vinaigrette
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Steamed green beans or roasted asparagus
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Garlic bread for soaking up extra sauce
Tips for the Best Results
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Freshly shred your cheese — it melts better and tastes richer.
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Leave space at the top of your dish so the topping stays crispy.
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Prep ahead: Keep filling and topping separate until ready to bake.
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Double it — it freezes beautifully for future dinners.
Storage
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Fridge: Store covered for up to 3 days. Reheat at 350°F until warmed through.
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Freezer: Wrap tightly (before baking) for up to 2 months. Thaw in fridge before baking.
FAQ
Can I make this without canned soup?
Yes! Use a quick homemade white sauce with chicken broth and cream.
Can I use fresh vegetables?
Absolutely. Just steam or sauté them briefly so they’re tender before baking.
Can I make it gluten-free?
Yes — use gluten-free crackers and condensed soup.
Conclusion
This Crunchy Chicken Casserole is more than a meal — it’s the smell that makes people wander into the kitchen, the golden crust that makes everyone say "ooh", and the first bite that seals its place in your regular rotation. It’s simple, satisfying, and endlessly adaptable.
