Sour Cream Chicken Casserole

    25 minutes

    A rich and lovely dinner combining condensed chicken and mushroom soups, cream cheese and sour cream. Very rich!

    132 people made this

    Serves: 6 

    • 4 skinless, boneless chicken breast halves - cooked and cubed
    • 1 tin condensed cream of mushroom soup
    • 1 tin condensed cream of chicken soup
    • 120g cream cheese
    • 1/2 cup sour cream
    • 1 cup crushed digestive biscuits

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the biscuit crumbs. Mix well and cook until all blended together and cream cheese has melted.
    2. Preheat oven to 180 degrees C.
    3. Transfer casserole mixture into a lightly greased 20x30cm baking dish and top with remaining crumbs.
    4. Bake at 180 degrees C for about 15 minutes or until biscuits turn golden brown. Spoon into bowls and enjoy!

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    Reviews in English (101)


    In Cleveland, TN there is a diner called "Earl's Restaurant" where the local college students eat chicken casserole religiously - every Tuesday and Thursday. For four years I was amongst them, and we sang the glory of the Earl's girls and thier creamy casserole. Maybe you had to have been there to understand. But this is the recipe. This is exactly it, and the cream cheese is the difference. Serve it with mashed potatoes and brown gravy, yeast rolls, green beans, and corn. Wash it down with sweet iced tea. Thank you!  -  01 Jun 2006  (Review from Allrecipes USA and Canada)


    This is really a nice, easy one-dish recipe for a family dinner at home. Like another reviewer, I remember my mom making something similar to this. For the most part, I prepared this dish as directed, but made some minor changes. I steamed some broccoli and added to the recipe when I did the chicken. After I poured the mixture into the oven proof dish, I added a layer of grated cheese, a layer of breadcrumbs and then a few pats of butter over the top. I also increased the cook time to 30 minutes to make sure it was nice and hot and just let the ingredients simmer well. I served it over Angel Hair Pasta and it was loved by the entire family. My husband took the left overs to work then next day. I will definetly be making this one again.  -  30 Dec 2005  (Review from Allrecipes USA and Canada)


    This was a very tasty casserole, but very rich. A little goes a long way! I made a few changes: first, prior to putting on the cracker crumb topping, I sprinkled some sharp cheddar cheese. Then I sprinkled on the remaining cracker crumbs. I sprinkled on a handful of canned plain bread crumbs too, to make sure it would get crispy and not mushy. Lastly, I dotted some butter on top to make it turn golden brown. I had to add about 5-10 minutes on to the cooking time to brown the bread crumbs. I served this over egg noodles (as this tastes a lot like a chicken stroganoff) and steamed asparagus. Delicious, my boyfriend loved it (he ate it 3 times in two days), which means I'll definitely be making it again!  -  29 Aug 2005  (Review from Allrecipes USA and Canada)