ROUND HERE AND OVER YONDER by Trae Crowder & Corey Forrester: Granny Bain’s Chicken Casserole

I was told that I should pick something that goes with the theme of our book, Round Here and Over Yonder:
A Front Porch Travel Guide by Two Progressive Hillbillies (Yes, That’s a Thing), or perhaps a food we had mentioned in one of the chapters. I am happy to report that I have done neither of those things!

Over the course of the travel required to write this book, it would almost be easier to name the things we didn’t eat or drink. We foundered ourselves on BBQ, ate an entire school of fish and chips, and thoroughly appalled a tea room full of British mothers by eating an entire tier sandwich tray without stopping to breathe.

The recipe I share with you today is my prescription for homesickness. While I love the road, too much time away can make me an ornery mess. After having spent a month in Europe writing this book, my Momma asked me what I wanted for my homecoming dinner even though she knew good and well what I was gonna say. I wanted my Granny Bain’s Chicken Casserole!

Fair warning to those of you with refined palettes and/or self-respect, but yes, this is one of those white-trash condensed soup casseroles. I promise you though, it’s a particularly good one!

To enjoy this exactly how my Granny would drink a glass bottle of Coke while waiting for it to cook and pop back and forth between the living room to see if The Braves are winning the ball game!

It’s simple… but it’s home!

-Corey Forrester

Author note and book giveaway


5 servings

Prep Time

15 mins

Cook Time

30 mins

ROUND HERE AND OVER YONDER by Trae Crowder & Corey Forrester: Granny Bain’s Chicken Casserole

  • 3-4 boneless chicken breasts (about 3 cups, chicken), cooked and shredded
  • 2 (10.5 ounce) cans Campbells Cream of Chicken soup (I sometimes use cream of chicken and herbs, or cream of chicken with mushrooms if they have it. Dealers choice, it’s essentially just a roux)
  • 1 cup sour cream
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon pepper (or to taste)
  • 32 Town House Crackers, crumbled (you may be a Ritz family, but trust me on this)
  • ½ cup butter, melted
  1. Heat oven to 350 F. Prepare a 2.5-3 quart casserole dish with non stick cooking spray and set aside. 
  2. Place chicken, soup, sour cream, salt, and pepper in a large bowl, and stir until well blended.
  3. Spoon mixture evenly into casserole dish., spreading until even. Top with cracker crumbs. making sure casserole is completely covered. Drizzle melted butter over the crackers. Bake until the crackers are browned but not burnt, about 30 mins, but keep an eye on it!