1. Can I prep it the night before?

Yes. I assemble everything ahead of time, cover the dish, and refrigerate it overnight. I wait to add the cracker topping until just before baking so it stays crisp.

2. What kind of chicken works best?

I have used canned chicken, rotisserie, and even freshly boiled and shredded chicken. All of them work well. Just make sure you have around 25 ounces of cooked chicken.

3. Can I freeze Neiman Marcus chicken casserole?

Yes, I freeze it before or after baking depending on what I have time for. Just thaw it in the fridge before baking or reheating. The texture and flavor hold up nicely.

4. What should I serve with it?

Fresh vegetables or a salad keep things balanced. If you are in the mood for dessert, I recommend the Neiman Marcus Cake Recipe . It is easy and pairs well with this dish.

Neiman Marcus Chicken Casserole Recipe : Creamy, Cheesy, and Easy to Make

Description

A creamy and cheesy Neiman Marcus chicken casserole made with pantry staples like canned chicken, sour cream, and shredded cheddar. Topped with buttery crackers for crunch and flavor.

Ingredients

Scale

Here’s what you need:

2 cans (12.5 oz each) chunk chicken breast, drained
(Rotisserie or any cooked shredded chicken works too. Just aim for about 25 oz total.)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
½ cup chopped green onions (or more or less, depending on your taste)
½ cup slivered or sliced almonds (optional but adds a good crunch)
1 lb bacon, cooked and crumbled
1 to 2 sleeves Ritz crackers (or any buttery cracker)
1 stick melted butter
Hot sauce, optional (I used 10 to 12 shakes — mild, not spicy)
Salt, optional (I added a little after mixing everything together)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven

Set your oven to 375°F (190°C).

2. Get the chicken ready

Open the canned chicken, drain it, and break it up with a fork.
Drop it straight into a greased 9×13-inch baking dish.

3. Mix the sauce

In a separate bowl, combine the cream of chicken soup and sour cream.
Stir until smooth.

4. Add the good stuff

Sprinkle the crumbled bacon over the chicken in the pan.
Add in green onions, cheddar cheese, and almonds.
Shake in your hot sauce if you’re using it.
Then pour in the sour cream mixture and stir everything together right in the dish.

5. Make the topping

Crush 1 to 2 sleeves of crackers into a bowl.
Pour in the melted butter and toss to coat.
Spread the buttery crumbs evenly over the top of the casserole.
You can sprinkle a few extra almonds on top if you want a little more crunch.

6. Bake

Cover the dish with foil.
Bake for 30 to 45 minutes, until hot and bubbly.
Remove the foil for the last 5 to 10 minutes to get the topping golden and crisp.

7. Serve

Let it sit for about 5 minutes after baking.
Scoop and serve while it’s hot.
It goes great with salad, steamed vegetables, or even rice.

Notes

Chicken shortcut: Canned chicken saves time, but rotisserie or shredded boiled chicken works fine too.
Customize it: Don’t like almonds? Leave them out. Like it spicier? Add more hot sauce or mix in some diced jalapeños.
Crackers: I had two sleeves left and it was just enough. If you want a thicker crust, use a third.
Butter: I melted a full stick but didn’t use it all. You can start with half and add more if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 460
Sugar: 2 g
Sodium: 750mg
Fat: 34g
Carbohydrates: 15g
Fiber: 1g
Protein: 24g
Cholesterol: 95mg