Dolly Parton’s Famous 5 Ingredient Chicken Casserole
An easy slow cooker and oven combo recipe made with tender shredded chicken, sour cream, cheddar cheese and a buttery Ritz cracker topping.
Equipment
- 1 Pressure cooker with a sealing ring
Ingredients
Main ingredients
- 24 oz Boneless skinless chicken thighs trimmed of excess fat
- 1 can Cream of chicken soup (10.5 oz) or cream of mushroom
- 1 cup Sour cream
- Salt and pepper to taste
- 1 ½ cups Shredded cheddar cheese or Colby Jack
- 15 Ritz crackers crushed, or butter crackers or panko mixed with melted butter
Instructions
Instructions
- First thing, trim your chicken if needed so it cooks up nice and even.
- Add your chicken to the pressure cooker pot and spoon that cream of chicken soup over top. Trust me it helps keep every bite juicy.
- Seal on the lid with your sealing ring in place and set the cooker for high pressure. Listen for that valve hiss and count about 15 minutes pressure cook time.
- Once timer’s done, use quick release to get the pressure down so you can open safely.
- Take out the chicken and shred it up good with two forks or your hands if you don’t mind a mess.
- Stir in the sour cream and if you wanna sneak in those veggies, now’s the time to fold them in so they get mixed nice.
- Season the whole mix with salt and pepper to taste, give it a good stir and spread half of it into a baking dish.
- Layer half the shredded cheese, then add another layer of your chicken mixture and repeat. Top it all with crushed crackers and the rest of the cheese, then bake at 350F for about 25-30 minutes until bubbly and golden.
Notes
Serve this over rice, mashed potatoes, or buttered noodles. Add veggies like broccoli, peas or green beans to make it a complete meal. If adding vegetables, stir in about 1–2 cups of steamed or thawed veggies right after shredding the chicken and before mixing in the sour cream.