Hello and welcome back to The Egg Burner! I hope you loved last week’s pumpkin muffins as much as I did. If you missed it, you can check out the recipe here.

Midterm week is a tough time of the year for me both physically and mentally. I am sure I’m not the only one. Due to the stress I and I’m sure many of you have been feeling recently, I thought that making a comfort meal would be best this week. To me, the ultimate comfort meal is a homemade casserole, which is why I am making a chicken casserole!

This chicken casserole is incredibly simple to make, as only five ingredients are needed. Not to mention, the meal costs less than $15 and makes several servings. How great is that?

Let’s get started.

The equipment needed is minimal: 

• A casserole dish
• A mixing bowl
• A mixing spoon

The ingredients used are simple:

• 3 pack canned, cooked chunk chicken ($6.24 at Walmart) 

*I used chicken strips because that’s what I had at home. Either are okay, but chunked chicken is cut smaller and is easier to eat.

• 1 can cream of mushroom soup ($0.94 at Walmart)
• 1 8 ounce container of sour cream ($0.88 at Walmart)
• ½ sleeve Ritz crackers ($2.68 at Walmart)
• ½ stick butter ($2.57 at Walmart)

To start off, preheat the oven to 350 degrees Fahrenheit. Then, melt the butter in the microwave and set aside.

Next, in a bowl, mix the cream of mushroom soup and sour cream until fully combined.

Then, spread the canned chicken across the bottom of the casserole dish.

Next, spread the soup/sour cream mixture on top of the chicken.

Finally, crumble the Ritz crackers on top of the casserole and drizzle the melted butter on top.

Finally, place the casserole in the oven for 28 to 30 minutes.

There you have it: a chicken casserole!

This casserole tastes delicious and lives up to being the perfect comfort food. I hope you whip this recipe up to celebrate all of your hard work so far this semester. We are halfway there, and you are doing great!