Why You’ll Love This Recipe
I like how simple yet satisfying this casserole is. It uses everyday ingredients, comes together in minutes, and bakes into a creamy, savory dish with just the right amount of crunch. It’s a great way to use up leftover chicken or a rotisserie chicken, and the topping makes it extra irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups cooked shredded chicken (from rotisserie chicken or boiled chicken breasts)
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1⁄2 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1 1⁄2 sleeves Ritz crackers, coarsely crushed (about 45 crackers)
1⁄2 cup (1 stick) butter, melted
Directions
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I preheat the oven to 350°F and grease a 9×13-inch baking dish.
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In a large bowl, I mix together the shredded chicken, cream of chicken soup, sour cream, and all seasonings until smooth.
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I spread the creamy chicken mixture evenly into the prepared dish.
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In another bowl, I stir the crushed Ritz crackers with melted butter until coated.
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I sprinkle the cracker topping evenly over the chicken layer.
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I bake uncovered for 25–30 minutes, until the casserole is bubbling and the top is golden brown.
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I let it cool slightly before serving warm.
Servings and Timing
This recipe makes 8 servings. It takes about 10 minutes of prep time and 30 minutes of baking, for a total of 40 minutes.
Variations
I sometimes add a cup of frozen peas, corn, or mixed vegetables to the chicken mixture for extra flavor and color. If I want it cheesier, I stir in shredded cheddar or Monterey Jack before baking. For a little kick, I mix in a pinch of paprika or cayenne pepper.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the oven at 350°F until hot, which helps keep the topping crispy. It also freezes well—just wrap tightly and reheat from frozen.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it, cover, and refrigerate up to 24 hours before baking.
Can I freeze Ritz cracker chicken casserole?
Yes, I freeze the unbaked casserole and bake straight from frozen, adding about 10–15 extra minutes.
Can I use a different soup?
Yes, cream of mushroom or cream of celery works well too.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt makes a lighter but still creamy substitute.
Do I need to cook the chicken first?
Yes, the chicken should be fully cooked before mixing it into the casserole.
Can I add cheese?
Yes, I love mixing shredded cheddar into the chicken base or sprinkling some under the Ritz topping.
Can I use a different cracker topping?
Yes, buttery saltines or even panko breadcrumbs can work.
How do I keep the topping crispy?
I bake uncovered and avoid covering with foil so the topping stays golden.
What sides go well with this casserole?
I usually serve it with a fresh salad, roasted vegetables, or steamed broccoli.
Can I make it with turkey instead of chicken?
Yes, cooked turkey works just as well, making this a great way to use holiday leftovers.
Conclusion
I love making this Ritz cracker chicken casserole because it’s creamy, crunchy, and so easy to put together. It’s the kind of cozy dish that’s perfect for family dinners, potlucks, or meal prepping ahead of time. Every bite is rich, satisfying, and full of comfort.
