May be an image of pasta

Here’s a detailed, unique article about your “famous church supper dish,” written step by step:

This Is My Famous “Church Supper” Dish — A Crowd-Pleaser That Steals the Show Every Time

When it comes to church suppers, potlucks, or family gatherings, there’s always that one dish everyone asks about. For me, it’s my famous church supper dish. Every time I bring it, my friends line up for seconds (and even thirds!), and it’s always the first dish to disappear. It’s comfort food at its finest — hearty, flavorful, and just a little nostalgic. Today, I’ll share the full recipe and step-by-step method so you can recreate it at home.

Ingredients You’ll Need

For this recipe, the ingredients are simple, yet they combine to create something extraordinary. You’ll need:

2 lbs of boneless, skinless chicken breasts (or thighs if you prefer dark meat)
2 cups cooked rice (white or brown, your choice)
1 can cream of mushroom soup (10.5 oz)
1 can cream of chicken soup (10.5 oz)
1 cup sour cream
1 medium onion, finely chopped
2 cups shredded cheddar cheese
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 tsp paprika (for color and mild flavor)
2 cups crushed buttery crackers (like Ritz)
2 tbsp melted butter

Step-by-Step Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and helps the crust get golden.

Step 2: Cook the Chicken

Boil or pan-sear the chicken until fully cooked (internal temp of 165°F / 74°C).
Let it cool slightly, then shred it into bite-sized pieces.

Tip: Use a stand mixer on low for a quick shred if you’re in a hurry!

Step 3: Prepare the Creamy Base

In a large mixing bowl, combine:
- Cream of mushroom soup
- Cream of chicken soup
- Sour cream
- Milk
- Garlic powder, black pepper, salt, and paprika
Mix until smooth and creamy.