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Creamy Chicken Casserole with Cheddar and Buttery Cracker Topping

A rich and creamy homemade chicken casserole loaded with tender seasoned chicken, potatoes, peas, carrots, and crunchy water chestnuts. Sharp cheddar cheese adds delicious flavor, while a golden, buttery saltine cracker topping brings the perfect crunch. A comforting, family-friendly dinner that's perfect for any occasion.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Chicken Casserole
  • 4 boneless, skinless chicken breasts
  • 1 can cream of celery soup (10.5 oz )
  • 1 can cream of chicken soup (10.5 oz cream of chicken soup)
  • 2 cans peas and carrots (drained)
  • 4 medium potatoes (peeled and diced)
  • 1 1/2 cups sour cream
  • 2 cups sharp cheddar cheese (shredded )
  • 1 small can water chestnuts (sliced and drained)
  • Reserved chicken cooking juices or broth (as needed)
  • Olive oil or cooking spray (for greasing)
Seasonings
  • 1 1/2 tablespoons dried thyme leaves
  • 2 tablespoons dry mustard powder
  • Salt (to taste)
  • Black pepper (to taste)
  • Cajun seasoning (to taste)
Buttery Cracker Topping
  • 1 1/2 sleeves saltine crackers (crushed)
  • 3/4 cup unsalted butter (melted)
  • Extra virgin olive oil spray (as needed)

Method
 

  1. Preheat the oven to 400°F (200°C).. Lightly grease a large baking dish with olive oil or cooking spray.
  2. Season the chicken breasts lightly with salt, black pepper, and Cajun seasoning. Bake until fully cooked and the internal temperature reaches 165°F (74°C). Allow to cool slightly, then dice or shred the chicken. Reserve some cooking juices.
    chicken with spices
  3. Peel and dice the potatoes into small, even pieces. Cook in boiling water until just tender, without overcooking. Rinse with cold water, drain thoroughly, and set aside to dry.
  4. If using frozen peas and fresh carrots instead of canned vegetables, cook them until tender and drain.
  5. In a large mixing bowl, combine the cream of celery soup, cream of chicken soup, sour cream, dried thyme, dry mustard powder, salt, black pepper, and Cajun seasoning. Mix until smooth.
    mix vege with chix
  6. Add the cooked chicken, potatoes, peas and carrots, sliced water chestnuts, and shredded sharp cheddar cheese. Gently fold everything together. Add a little reserved chicken cooking juice or broth if the mixture is too thick.
  7. Spread the casserole mixture evenly into the prepared baking dish.
  8. Crush the saltine crackers and combine them with the melted unsalted butter. For extra crispiness, lightly spray the crackers with extra virgin olive oil before mixing.
  9. Sprinkle the buttery cracker mixture evenly over the casserole. Lightly spray the top with olive oil if desired.
  10. Bake uncovered at 400°F (200°C) for approximately 35–45 minutes, or until the casserole is bubbling around the edges and the buttery cracker topping is golden brown. If the topping browns too quickly, loosely cover with aluminum foil. Let rest for 5–10 minutes before serving.

Notes

Chef's Tips
  • Don't overcook the potatoes: Cook them until just tender so they hold their shape when mixed into the casserole.
  • Vegetable options: You can use 2 cans of drained peas and carrots or substitute 2 cups of frozen peas and 2 cups of cooked, diced carrots.
  • Adjust the seasoning: Add salt, black pepper, and Cajun seasoning to your taste. Pi-Yahhhhh Cajun seasoning is a great option.
  • Keep it creamy: If the casserole mixture seems too thick, add a little reserved chicken cooking juice or broth.
  • Extra-crispy topping: Lightly spray the crushed saltine crackers with extra virgin olive oil before mixing them with melted butter. A final light spray before baking adds extra crispiness.
  • Rest before serving: Allow the casserole to rest for 5–10 minutes after baking.