The other night, I was in the mood for KFC… but too lazy to go get it. Plus KFC is expensive these days! It’s almost $30 for an 8 piece meal with sides and biscuits! Crazy expensive! Earlier in the day, I had purchased a rotisserie chicken from the grocery store… and figured I would try to doctor it up to see if I could make something somewhat “KFC” tasting.
While this chicken casserole bake is not exactly KFC, it tasted pretty similar, and satisfied my KFC craving pretty well, for about 1/2 the price! I think this recipe is going to go in rotation for my “go to” comfort meals!
I used a whole rotisserie chicken, with skin removed and de-boned. But you can use any chicken meat you want – you will want about 1 pound of cooked, shredded chicken meat. If you do use a rotisserie chicken, save the bones and skins to make chicken stock (once the stock is cool, I pour it into a gallon Ziploc bag and store in the freezer until I feel like making soup). Morton’s season all salt is pretty similar to Lawry’s seasoned salt – use whichever one you have in the pantry.
KFC chicken casserole bake:
- 1 whole cooked rotisserie chicken
- 1 can cream of chicken soup
- 1 c. sour cream or lite sour cream
- 1 envelope brown gravy mix
- 1 sleeve Ritz crackers (about 33 crackers), crushed
- 1/4 c. unsalted butter
- 2 tsp. Morton’s season-all salt (seasoned salt)
- 1/2 tsp. black pepper
1. Shred the chicken meat, removing bones and skin. You should have a little over 1 pound of cooked meat. (You can use the skin and bones to make soup stock later.)
2. Mix the chicken meat, cream of chicken soup, sour cream, 1/2 envelope of brown gravy mix, 1 tsp. seasoned salt, and black pepper in a bowl.
3. Spread the chicken mixture into a 9″ X 13″ baking pan. (I lined mine with non-stick foil for easy clean up.)
4. In the microwave, melt the butter in the bowl (about 30-45 seconds). Mix in the crushed Ritz crackers, 1 tsp. seasoned salt, and leftover 1/2 package of brown gravy mix. ( If you are not using unsalted butter, you might want to leave the seasoned salt out – taste the mixture first before adding the salt in!)
5. Spread the seasoned cracker crumbs over the chicken mixture.
6. Bake at 350 degrees for 30 minutes. Makes 6 servings. Serve with mashed potatoes and corn!