Chicken Casserole with Ritz Crackers
A creamy and crunchy chicken casserole topped with buttery Ritz crackers, perfect for busy weeknights or as a comfort food.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped Rotisserie chicken works well.
- 2 cans Cream of chicken soup Cream of mushroom can be used as a substitute.
- 1 cup Sour cream Greek yogurt works in a pinch.
- 1 to 2 cups Shredded cheddar cheese Any melty cheese is fine.
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Black pepper
- 1 sleeve Ritz crackers, crushed
- 4 to 6 tablespoons Butter, melted
Optional Add-ins
- 1 cup Cooked broccoli or peas Can be added for a veggie boost.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 baking dish.
- In a big bowl, mix together the cooked chicken, cream of chicken soup, sour cream, shredded cheddar, garlic powder, onion powder, and black pepper. If you're adding veggies, stir them in now.
- Spread that mixture into your baking dish and smooth it out into an even layer.
- In a separate bowl, crush the Ritz crackers. Pour in the melted butter and stir until the crumbs look evenly coated.
- Sprinkle the buttery cracker topping all over the casserole, covering the surface evenly.
Baking
- Bake for 25 to 35 minutes, until it is hot and bubbly around the edges and the top is golden brown.
- Let it sit for about 5 to 10 minutes before serving to help it set up.
Notes
Leftovers keep well in the fridge for about 3 to 4 days. Reheat in the oven for the best crunch, or use microwave if in a hurry. You can freeze the chicken mixture without the crackers for best texture after thawing.