Cowboy
Chicken Casserole

Tools Needed

• 9×13 glass baking dish

• Large mixing bowl

• Wooden spoon

• Cheese grater

• Measuring cups

• Measuring spoons

• Cutting board

• Sharp knife

• Foil for covering (optional)

Ingredients

Main Casserole:

• 3 cups cooked chicken, shredded or cubed

• 2 cups diced frozen potatoes or hash brown cubes

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup shredded Monterey Jack

• 6 strips cooked bacon, crumbled

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt & pepper to taste

Instructions

1. Preheat Oven: Heat oven to 375°F. Lightly grease a 9×13 casserole dish.

2. Mix the Base: In a large mixing bowl, combine cream of chicken soup, sour cream, cheddar, Monterey Jack, onion powder, garlic powder, paprika, salt, and pepper.

3. Add the Goods: Fold in shredded chicken, potatoes, and HALF the crumbled bacon. Mix well.

4. Fill the Dish: Spread the mixture evenly into your prepared casserole dish.

5. Make the Topping: Combine crushed Ritz crackers and melted butter, then sprinkle evenly over the top.

6. Bake: Bake for 25–30 minutes until hot, bubbly, and lightly golden on top.

7. Finish: Remove from the oven and sprinkle the remaining bacon and parsley on top.

8. Serve warm and enjoy!

Topping:

• ½ cup crushed Ritz crackers

• 2 tbsp melted butter

• Fresh parsley for garnish (optional)