Every time I make this Ritz cracker casserole, people beg me for the recipe!
It’s my go-to when I need an easy but impressive meal. Plus, it’s a great way to use up leftover rotisserie chicken.
Tender shredded chicken is enveloped in a rich, velvety sauce made with cream of chicken soup and sour cream.
But the real star of the show is the buttery Ritz cracker topping! I serve it with a simple green salad or steamed veggies for a satisfying meal.
Why You’ll Love This Ritz Cracker Chicken Casserole
Quick Prep: This casserole comes together in a flash using simple ingredients. It’s perfect for busy weeknights when you need a tasty meal fast!
Crowd-Pleaser: The creamy, savory filling and buttery, crunchy Ritz cracker topping make this casserole a guaranteed hit.
Make-Ahead: Assemble the casserole in advance and refrigerate until ready to bake for a convenient meal.
Delicious Leftovers: This recipe yields plenty of tasty leftovers that reheat beautifully for satisfying lunches.
Ingredients
- Cooked Shredded Chicken: Tender, pulled chicken is the base of this comforting casserole. Use rotisserie chicken or boil your own chicken breasts.
- Ritz Crackers: They make the perfect crunchy topping. Crush them up for an irresistible texture in every bite.
- Cream of Chicken Soup: It creates a luscious, creamy sauce that hugs the chicken.
- Sour Cream: It adds a zesty depth of flavor while ensuring your casserole is moist and decadent.
- Butter: It’s the secret to achieving that coveted crispy, buttery Ritz cracker topping.
- Seasonings: Onion powder, garlic powder, salt, and black pepper add flavor and a kick of spice.
How to Make Ritz Cracker Chicken Casserole
You’ll love how easy this casserole is to prepare!
1. Preheat and prepare. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Mix the chicken filling. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until well combined. Spread the chicken mixture evenly in the prepared baking dish.
3. Prepare the cracker topping. In a separate bowl, combine the crushed Ritz crackers with the melted butter. Stir until the crumbs are evenly moistened.
4. Top the casserole. Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture.
5. Bake. Bake uncovered for 25-30 minutes, until hot and bubbly, and the cracker topping is crispy and lightly browned.
6. Rest and serve. Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Tips for the Best Ritz Cracker Chicken Casserole
These tips will make your casserole the best it can be.
- Full-fat is where it’s at! Use full-fat sour cream for a richer, thicker casserole.
- Try a crushing trick. Crush the crackers right in their sleeves for easy cleanup.
- Keep it crispy. To keep the cracker topping crisp, don’t cover the casserole while baking.
- Try fun variations. Add shredded cheddar cheese to the filling for a cheesy twist. Mix in frozen peas, broccoli florets, or other veggies. Or try crushed potato chips or cornflakes in place of Ritz for a different crunchy topping.
- Make it a complete meal. Pair with a simple green salad, steamed or roasted broccoli, or green beans. Serve over rice, mashed potatoes, or egg noodles.
How to Store
This casserole makes for wonderful leftovers!
To Store: Store in an air-tight container in the refrigerator and can be kept for up to 4 days.
To Freeze: The casserole can be frozen either baked or unbaked. For baked casserole, cool it completely, wrap tightly with plastic wrap followed by aluminum foil, and freeze for up to 2 months.
For unbaked, assemble without the cracker topping, wrap, and add the topping before baking after thawing overnight in the refrigerator.
To Reheat: For best results, reheat the casserole covered with aluminum foil at 350°F for about 20-25 minutes until warmed through. Individual portions can be microwaved until heated thoroughly.
More Chicken Casseroles You’ll Love
Chicken Spaghetti Casserole
Chicken and Potato Casserole
Chicken Noodle Casserole
Chicken and Biscuit Casserole
Ritz Cracker Chicken Casserole
8
servings10
minutes30
minutes398
This Ritz cracker chicken casserole is a guaranteed winner! Tender chicken is coated in a creamy sauce and topped with buttery Ritz crackers for the ultimate finish.
Ingredients
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 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 1/2 sleeves Ritz crackers, coarsely crushed (about 45 crackers)
1/2 cup (1 stick) butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until well combined. Spread the chicken mixture evenly in the prepared baking dish.
- In a separate bowl, combine the crushed Ritz crackers with the melted butter, stirring until the crumbs are evenly moistened.
- Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture.
- Bake uncovered for 25-30 minutes, until hot and bubbly, and the cracker topping is crispy and lightly browned.
- Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- For added flavor and nutrition, stir in 1-2 cups of steamed broccoli, peas, carrots, or mixed vegetables to the chicken mixture before topping it with crackers.
- Substitute cream of mushroom or cream of celery soup for the cream of chicken.
- For extra cheesy goodness, mix in 1 cup of shredded cheddar cheese with the chicken.
- Use crushed potato chips, cornflakes, or panko bread crumbs in place of Ritz for a different crunchy topping.
I recently made the no bake cherry cheesecake. It was good but I looking for it to be lighter and fluffy. Can I substitute some cream cheese?
Thanks
Hi Charlie!
Sorry for the delayed response.
You could swap the condensed milk for 1 cup of whipped heavy cream.
It won’t be as dense and creamy, and it might not set as firm, but it should be okay to slice.
Beat the cream cheese, lemon juice, and vanilla until smooth. Then whip 1 cup heavy cream with 1/4 cup powdered sugar.
When it’s at stiff peaks, gently mix into the cream cheese mixture.
Hope this helps!
Many of your recipes have been fabulous. I have tried several and loved them. You are a great cook.
<3
I love Kim's recipes, too, Gary! I haven't found many that I didn't enjoy!