Creamy Chicken Casserole with Cracker Topping

Instructions

1. 1

   Preheat the oven to 175°C/350°F. While it heats, grease a 20 cm (8 inch) square, 2-litre baking dish with 5 g of the butter. Put the chicken breast in the baking dish and bake for 20–25 minutes, until a food thermometer inserted into the center reads at least 74°C/165°F; shred it, grate the Swiss cheese and crush the crackers into coarse crumbs.

2. 2

   Cut the cream cheese into small cubes and mash it in a large bowl with the sour cream until mostly smooth. Gradually mix in the condensed soup, without adding water, followed by the Swiss cheese, garlic powder and black pepper.

3. 3

   Fold in the shredded chicken until evenly coated, then spread the mixture in the prepared baking dish.

4. 4

   Put the remaining 35 g butter in a microwave-safe nonmetal bowl and cover with a vented microwave-safe lid. Microwave at 1000 watts for 20 seconds, stir, then heat in 10-second bursts until melted. Let stand for 1 minute, then stir in the cracker crumbs.

5. 5

   Scatter the buttery crumbs evenly over the chicken mixture. Bake on the middle rack for 35–40 minutes, until bubbling around the edges and a food thermometer inserted into the center reads at least 74°C/165°F. If the topping browns before the center is hot, cover loosely with foil and continue baking.

6. 6

   Let the casserole rest for 5 minutes before dividing into four portions.