A cozy and comforting dish, this Creamy Ritz Cracker Chicken Casserole is one of those timeless recipes I turn to when I need something easy, satisfying, and perfect for feeding a hungry group. The tender shredded chicken mixed with a rich, creamy filling and finished with a buttery, golden Ritz cracker topping is everything I want in a hearty, homemade casserole. It’s a simple classic that never fails to bring comfort to the table.
Why You’ll Love This Recipe
I love how this casserole comes together with just a few basic pantry staples and cooked chicken. It’s creamy, savory, and has that irresistible crunchy topping from the Ritz crackers that brings the whole dish together. Whether I’m making it on a busy weeknight or preparing something dependable for a potluck, this recipe checks all the boxes: minimal prep, crowd-pleasing flavor, and that nostalgic comfort-food charm.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked, shredded chicken (rotisserie works well)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1 sleeve Ritz crackers (about 30 crackers), crushed
1/4 cup melted butter
Fresh parsley, chopped (optional, for garnish)
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
In a large bowl, I combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, and season with salt and pepper. I mix everything until it’s smooth and fully combined.
I spread the creamy chicken mixture evenly into the prepared dish.
In another bowl, I stir together the crushed Ritz crackers and melted butter until the crackers are well coated.
I sprinkle the buttery cracker topping evenly over the casserole.
I bake for 25 to 30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
I like to garnish it with a bit of chopped fresh parsley before serving, but that’s totally optional.
Servings and timing
This recipe serves 6 generous portions. It takes about 10 minutes to prep and 30 minutes to bake, for a total of 40 minutes from start to finish. Each serving has approximately 385 kcal, making it hearty but not overly heavy—a solid choice for a balanced comfort meal.
Variations
When I feel like switching things up, I like to:
Add a cup of frozen peas or steamed broccoli to the chicken mixture for extra veggies.
Use cream of mushroom or cream of celery soup instead of cream of chicken for a different flavor base.
Stir in a little shredded cheddar or mozzarella for a cheesier version.
Swap the Ritz crackers for crushed cornflakes or seasoned breadcrumbs for a different kind of crunch.
Make it spicy by adding a dash of hot sauce or red pepper flakes to the filling.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days when stored in an airtight container. To reheat, I usually pop a portion in the microwave for about 1–2 minutes until hot. For best texture, I sometimes reheat it in the oven at 350°F for 10–15 minutes to get the topping crisp again. This casserole also freezes nicely—just wrap tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
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FAQs
How can I make this ahead of time?
I often assemble the casserole a day ahead, cover it tightly with foil, and refrigerate it. When I’m ready to bake, I just bring it to room temperature for about 20 minutes and bake as directed.
Can I use canned chicken?
Yes, I can use canned chicken in a pinch. I usually drain it well and break it up with a fork before mixing it in. It’s not quite the same as rotisserie, but it still works.
What can I serve with this casserole?
I like serving it with a simple green salad or steamed veggies on the side. It also pairs well with mashed potatoes or rice if I’m looking for something extra hearty.
Is it gluten-free?
This recipe isn’t naturally gluten-free because of the cream of chicken soup and Ritz crackers. But if I want to make it gluten-free, I can use a gluten-free cream soup and substitute gluten-free crackers for the topping.
Can I double the recipe?
Absolutely. I just use a larger baking dish or two smaller ones. The baking time may need a slight increase, so I keep an eye on the topping to make sure it’s golden and bubbling before pulling it from the oven.
Conclusion
This Creamy Ritz Cracker Chicken Casserole is everything I love in a comfort meal—simple ingredients, a creamy filling, and a buttery, crunchy topping that never disappoints. Whether I’m feeding my family, bringing a dish to share, or just craving something nostalgic, this recipe always hits the spot. It’s easy, satisfying, and sure to become a regular in any cozy dinner rotation.
📖 Recipe:
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Creamy Ritz Cracker Chicken Casserole
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Salt
Description
A creamy and comforting casserole made with shredded chicken, a rich filling, and a buttery Ritz cracker topping. It’s an easy, crowd-pleasing dish perfect for weeknights or potlucks.
Ingredients
3 cups cooked, shredded chicken (rotisserie works well)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1 sleeve Ritz crackers (about 30 crackers), crushed
1/4 cup melted butter
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth and fully combined.
- Spread the creamy chicken mixture evenly into the prepared baking dish.
- In a separate bowl, stir together the crushed Ritz crackers and melted butter until the crackers are well coated.
- Sprinkle the buttery cracker topping evenly over the casserole.
- Bake for 25 to 30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
- Garnish with chopped fresh parsley, if desired, before serving.
Notes
Add frozen peas or steamed broccoli to the chicken mixture for extra veggies.
Swap cream of chicken soup with cream of mushroom or celery for variation.
Stir in shredded cheese for a cheesier version.
Use crushed cornflakes or seasoned breadcrumbs instead of Ritz crackers.
For a spicy kick, add hot sauce or red pepper flakes.
To make ahead, assemble and refrigerate, then bake the next day.
Reheat leftovers in the microwave or oven for best texture.
Can be frozen for up to 2 months; thaw in fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
