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Bring-Along Casserole

(34 Votes)
Updated November 05, 2016
10 Min
1 Hr
1 Hr 10 Min

Need a bring-along main dish for any gathering? We've got you covered with this Bring-Along Casserole! It's a down-home creamy chicken bake that has a crunchy topping, to add excitement to every forkful. 

What You'll Need:
  • 1 (16-ounce) package butter-flavor crackers, crushed
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 2 cups chunked cooked boneless, skinless chicken breasts
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1 (10-3/4-ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1/8 teaspoon black pepper
What To Do:
  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine crushed crackers and butter; mix well and set aside 1/4 cup of mixture. Spoon remaining mixture into prepared baking dish. Evenly distribute chicken over cracker layer. Sprinkle water chestnuts over chicken.
  3. In a large bowl, combine mushroom and chicken soups, sour cream, water, garlic, basil, and pepper; mix well and pour over water chestnuts and chicken. Sprinkle with reserved cracker mixture.
  4. Bake 60 to 70 minutes, or until golden and bubbly.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I know everyone has different tastes but my family didn't care for this at all. Way too many crackers and the water chestnuts made it have a strange flavor.

I liked this very much but the next time I would use less crackers so there wouldn't be so much on the bottom of the dish. Also a different type of cracker that isn't so buttery would work well. I added some shredded cheese on top right before it was finished baked until the cheese melted. I also think adding a little paprika on the top of the casserole before baking would give a nice color to the dish.

This dish is so versatile and can be changed to suit your tastes I use unsalted saltines , crush 1 sleeve then mix with melted butter also use 1/2 small bag of frozen broccoli or 1/2 bag frozen corn (cook in microwave 5-8 minutes) to change it up I don't like water chestnuts so leave them out or use a drained can of potatoes sliced Good recipe

I think this recipe is exactly what I need Next week and i will make it 3 Thank You For Sharing This Recipe 3

looks good. panko crumbs are japanese bread crumbs

bellerophon, panko crumbs are japanese bread crumbs.

No, lmh52bjh said "Planko NOT "Panko!" Ha ha!

I haven't tried it yet so i can't rate it but it sounds so good i might make it for the next big mac supper we have at the Church and see what everyone thinks of it Because if they don't like it then i will not bring it again!! But if they like it then i will bring it again Whoa Sounds So Good To Me I Just Have To Try It !!

You could add frozen peas (thawed) and use planko crumbs. delicious

What are planko crumbs?

Japanese bread crumbs are PANKO, not PLANKO!

I made this recipe using garlic butter Ritz crackers. The taste was delicious, but the entire box of crackers is only 13oz, and I had a layer of crumbs that was almost an inch thick. Should the 16 oz be really a 2 cup measurement instead of box weight?

I used a 13 0z package of Ritz crackers and had half a casserole dish of crumbs. Is the quantity right?

This is a LOT like a casserole recipe I've had for 30 years. Skip the butter in the crackers, it's totally not necessary. Substitute non-fit yogurt for the sour cream. Add 1 cup low-fat skim mozzarella, shredded. Use golden mushroom soup and you can skip the spices. Put it in five layers, cracker, chicken, cracker, chicken, cracker. Those substitutions really cut the calories

there are salt free crackers and sodium soups and potato chips on the market, check your local health food store

CATLADY' I learned something a long time ago. never give out good advice; a wise man dont need it and a fool wont take it. As you can see who was who. Thanks for the advice; i am aware of the contents of salt. i guess you and i fall into the same catagory.

The comment about the sodium is good, however, you can buy lower sodium soups which would help and also lower sodium crackers. Just need to think and shop around.

Everyone should be aware of the sodium content of this dish! The salt on the crackers (or potato chips if you're using them), and the sodium in the 2 cans of soup is 'through the roof'!!. Isn't anyone concerned with their health anymore?

Catlady, NOONE is forcing you to eat this dish, are you overweight?? I love this dish, yum, and did not gain a pound, nor did my blood pressure sky rocket!! Just so you know.

Worry about your own health, Catlady, and we'll worry about ours.

Caltlady all it takes if you are on low salt is to use common sense low sodium soups no salt saltine cracker crumbs with melted unsalted butter drizzled over

Maybe you should change your cupcake pic it sure looks unhealthy!

Is that a healthy cupcake you have as a profile pic?

I think cream of broccoli & chicken would work nicely. I might add a few more herbs to the mix as well. Summer Savory and a bit of Fennel seed might be good. I think I would add some fine chopped onion and crumbled bacon, just to cover all the bases. Yum.

What can be used to substitute for mushrooms in casseroles to help give it flavor? My husband is allergic to mushrooms so limites what recipes I try.

I don't like mushrooms. My substitution is yellow summer squash (or I just leave them out, depending on the recipe). As to the mushroom soup, perhaps cream of celery? Not really sure what else you could use.

I would think any "cream of" soup would work. Cream of Asparagus would be great!

Is there anything that could be used INSTEAD of the "butter flavored crackers"??

One person had already said she would use crushed potato chips. Seasoned, toasted bread crumbs would work. I think crispy bacon would be good.

I make a similar recipe that uses a sleeve of crushed saltines tossed with the melted butter. Saltines work out great!

Maybe coarsely crush some seasoned croutons?

Planning to make this for our next church brunch but without the water chestnut which I think are truly repellant.

Cant wait to try this one

I LOVE this! I' making it again and this time I'm going to add some quartered artichoke hearts and top with crushed potatoes chips just for fun! A definite add to my recipe box. I label this "comfort food".

I'm making this for a pre-Christmas Dinner soon, or maybe a New Years supper. I'll let you know what we think about as soon as we have it. Boy, it does sound like a good recipe.

This sounds like a gut buster! I will look for something a little more low-cal or see about changing it up a bit!

Smaller helpings, maybe?


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