Ingredients
- 4 cups shredded cooked chicken rotisserie or poached
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup slivered almonds
- 1/2 lb bacon cooked and crumbled
- 1 sleeve Ritz crackers about 30, crushed
- 4 tbsp butter melted
- Salt and pepper to taste
Method
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Preheating the oven to 375°F before baking
- 2. In a large bowl, combine chicken, cream cheese, sour cream, cream of chicken soup, cheddar cheese, almonds, and bacon. Season with salt and pepper.
- Slice peaches and remove their pits
- 3. Spread mixture evenly in prepared dish.
- Arrange halved peaches in your baking dish
- 4. In a small bowl, mix crushed crackers with melted butter. Sprinkle over the casserole.
- Fill each peach with a cinnamon sugar butter mixture
- 5. Bake uncovered for 30–35 minutes, until bubbly and golden on top.
- Bake peaches until tender and caramelized
- 6. Cool slightly before serving. Enjoy!
- Serve warm with a scoop of vanilla ice cream
Nutrition
Serving: 1sliceCalories: 520kcalCarbohydrates: 14gProtein: 30gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 17gCholesterol: 115mgSodium: 750mgFiber: 1gSugar: 3g
Notes
For a lighter version, use light sour cream and reduced-fat cheese.
To freeze: Assemble casserole without topping, wrap well, and freeze for up to 2 months. Thaw overnight, add topping, then bake.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!