Description
Ritz Cracker Chicken Casserole is a comforting and creamy baked dish featuring shredded chicken mixed with a savory blend of cream of chicken soup, sour cream, and cheddar cheese, topped with a buttery, crispy Ritz cracker crust. Perfect for an easy weeknight dinner or a hearty family meal.
Ingredients
Scale
Chicken Mixture
- 4 cups cooked shredded chicken
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley or thyme
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Cracker Topping
- 1 1/2 sleeves Ritz crackers, crushed (about 36 crackers)
- 1/2 cup unsalted butter, melted
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Mix Creamy Base: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until the mixture is smooth and creamy, providing a flavorful base for the casserole.
- Add Seasonings and Cheese: Stir in garlic powder, onion powder, dried parsley or thyme, kosher salt, black pepper, and 1 cup of shredded cheddar cheese. Mix thoroughly to combine all flavors evenly.
- Combine Chicken: Fold the cooked shredded chicken into the creamy mixture until all pieces are evenly coated, then spread this filling evenly into the prepared baking dish.
- Prepare Cracker Topping: In a separate bowl, combine the crushed Ritz crackers, melted butter, and the remaining 1/2 cup shredded cheddar cheese. Stir until the cracker crumbs are evenly moistened by the butter.
- Top the Casserole: Sprinkle the buttery cracker mixture evenly over the top of the casserole, fully covering the chicken layer to create a delicious crunchy crust.
- Bake: Bake the casserole for 25 to 30 minutes until the filling is bubbly around the edges and the Ritz cracker topping has turned golden brown and crisp.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes after baking so it sets slightly, making it easier to portion and serve.
Notes
- Using fresh shredded chicken or leftover rotisserie chicken works well for this recipe.
- Feel free to substitute dried parsley with dried thyme based on your preference.
- For a lower sodium version, use low-sodium chicken broth and cream of chicken soup.
- Letting the casserole rest before serving helps it firm up for cleaner slices.
- This recipe can be customized by adding vegetables such as peas or mushrooms into the chicken mixture.
