Ingredients:

  • 600g shredded cooked chicken
  • 2g garlic powder
  • 1g onion powder
  • 298g condensed cream of chicken soup
  • 240g sour cream
  • 60ml low sodium chicken broth
  • 1g dried parsley
  • 150g Ritz crackers, crushed
  • 113g unsalted butter, melted
  • 1g smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and dried parsley until smooth and uniform.
  2. Gently fold the shredded cooked chicken into the cream mixture until every piece is thoroughly coated.
  3. Lightly grease a 13x9 inch baking dish. Spread the chicken and sauce mixture evenly into the pan, smoothing the top with a spatula.
  4. In a separate medium bowl, combine the crushed Ritz crackers, melted butter, and smoked paprika. Toss until the crackers are evenly saturated with butter.
  5. Sprinkle the buttery cracker topping over the chicken layer. Bake for 30 minutes, or until the sauce is bubbling and the cracker topping has reached a deep golden brown.