Ritz Cracker Chicken Casserole
Creamy shredded chicken baked under a buttery Ritz cracker topping for the ultimate comfort food casserole.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Small bowl for crackers
- Measuring cups and spoons
Ingredients
- 4 cups cooked shredded chicken rotisserie or poached
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream full-fat
- 1/2 cup chicken broth or milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt to taste
- 2 sleeves Ritz crackers coarsely crushed, about 60 crackers
- 6 tablespoons unsalted butter melted
- 2 tablespoons fresh parsley chopped, optional garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, pepper, and salt. Mix until chicken is evenly coated.
- Transfer mixture to prepared baking dish and spread into an even layer.
- In a separate bowl, toss crushed Ritz crackers with melted butter until evenly coated.
- Sprinkle cracker mixture evenly over chicken filling without pressing down.
- Bake uncovered for 25-30 minutes until topping is golden brown and edges are bubbling.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For best texture, crush crackers coarsely with some chunky pieces
- Rotisserie chicken saves time and adds extra flavor
- Add frozen vegetables for extra nutrition
- Store leftovers refrigerated for up to 4 days