Ritz Cracker Chicken Casserole
Let Me Tell You About This Ritz Cracker Chicken Casserole
I don’t know about you, but some days I just need to make dinner that tastes like childhood, you know? This Ritz Cracker Chicken Casserole recipe is basically my answer to “Mom, what’s for dinner?” when I’m already running behind, juggling half a dozen things, and my brain is somewhere between the grocery list and forgetting to pick up the dry cleaning (I’m still not sure if I actually picked it up last week, come to think of it). Anyway, my cousin Jess used to make this for sleepovers and we’d eat way too much while watching old sitcom reruns. I guess you could say it’s one of those recipes that feels like putting on a sweater right from the dryer—seriously cozy and always hits the mark.
Why You’ll Love This Recipe (Or at least why I do!)
I make this Ritz Cracker Chicken Casserole when I’m craving comfort (or when I just really want an excuse to eat too many buttery crackers, not gonna lie). My kids go wild for it, mainly because of the crumbly topping—sometimes I catch them fighting over the corners. And, it’s honestly forgiving; if you forgot to buy half the stuff (been there), there’s probably something in your pantry that’ll work. Once, I ran out of chicken and just threw in leftover rotisserie turkey and it still vanished by the next morning. Oh, and if you’re a fan of not washing too many dishes, you’ll like it even more.
What You’ll Need (AKA ingredients)
- 2 heaping cups cooked chicken breast (shredded or cubed, and honestly, rotisserie chicken is a life-saver if you’re in a rush)
- 1 can (about 10.5 oz) condensed cream of chicken soup (sometimes I use cream of mushroom—my grandmother insisted on Campbells but I’ve used generic, and it’s fine)
- 1 cup sour cream (I swap with plain Greek yogurt if that’s all I have. Tastes about the same, so don’t stress.)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper (Actually, sometimes I just guess this step with a few grinds)
- 1/2 teaspoon salt (optional, soup is salty on its own)
- 1 sleeve (about 30-35) Ritz crackers, crushed (My friend says Saltines work in a pinch. They’re okay, but I really love that buttery flavor Ritz brings.)
- 6 tablespoons butter, melted (don’t be shy here—I’ve tried with margarine but it felt lacking)
- A handful (maybe 1/2 cup) shredded cheddar cheese (optional, but it gets all melty-golden and who says no to more cheese?)
How To Make Ritz Cracker Chicken Casserole
- First, preheat your oven to 350°F (about 180°C if you’re using Celsius like my Canadian cousin—waves to Jess). Grease an 8×8 baking dish (or whatever you have handy; I once used a cake pan. Worked fine).
- In a big bowl, mix together the cooked chicken, soup, sour cream, garlic powder, pepper, (salt if you’re brave), and the shredded cheese if you’re using it. This is where I usually sneak a quick taste, mainly for ‘quality control’.
- Spoon this mixture into your greased baking dish and spread it out. Don’t fuss if it looks a bit lumpy or pale—it gets gorgeous later.
- Grab another small bowl, toss in your crushed Ritz crackers (I just smash ’em in the sleeve; it’s strangely satisfying), and pour in the melted butter. Mix it around until the crackers are all coated. Feels like finger painting, but savory.
- Sprinkle the buttery cracker mixture all over the top of the casserole. Try to cover the whole surface, but if you don’t, it just gets a touch more rustic (that’s my line, anyway).
- Bake for about 25–30 minutes, until the topping is golden brown and you see it bubbling at the edges. And yes, if your oven is as old as mine, start checking at 20 minutes, just in case.
- Let it cool just a smidge before you dig in—or do what I do and just blow on each forkful because patience was never my virtue.
Real Notes (Stuff I Figured Out The Hard Way)
- If your topping seems a bit dry, just drizzle a little more melted butter over it. I used to worry it’d be too greasy, but actually, it just adds crispiness.
- The soup can be swapped for low sodium but then it’s a tad bland. Balance is key, or just add extra cheese. Cheese solves a lot.
- This tastes even better the next day—seriously, it’s almost like magic. But rarely does any survive that long.
My Ritz Cracker Casserole Experiments (AKA Variations I’ve Tried)
- Add some frozen peas or diced carrots right into the mix. It worked great, though the peas got a touch mushy last Christmas. Still good!
- Used cooked turkey in place of chicken, especially after Thanksgiving—holds up perfectly (but stuffing crackers into it wasn’t my best idea—too soggy).
- I once tried bacon bits scattered on top, and wow, it was decadent—but went overboard and it got a little too salty. Live and learn.
- Vegetarian? Swap the chicken for chickpeas and use cream of mushroom—my neighbor swears by this, but I’ll be honest, it’s not my go-to.
Equipment You’ll Need (and What to Do If You Don’t Have It)
- A baking dish (8×8 or 9×9 is sweet, but I’ve used a loaf pan in a pinch)
- Mixing bowls, or just one big bowl if you’re not feeling fancy
- A good ol’ oven (though once, during a power cut, I cooked it in a toaster oven. Took forever, but technically worked!)
- Spoon or spatula—those plastic dollar store ones always melt on me, though maybe that’s just my luck
How To Store (If You Have Leftovers, Which is Rare!)
Let the casserole cool (so you don’t melt your fridge shelf—ask me how I know), then cover and stash in the fridge. It’ll last 2 days, maybe 3 if you forget about it (but trust me, it usually disappears in under 24 hours). You can reheat in the oven to crisp the top or just nuke portions in the microwave if you’re in a rush. Freezer-wise, it actually freezes okay, though the crackers get a bit less crunchy. Here’s a nifty guide on freezing casseroles if you need the nitty-gritty (thekitchn.com).
How I Like To Serve It
I’m all about serving this just straight from the pan, still bubbling. Sometimes I put a scoop over steamed broccoli, or I’ll do peas and carrots on the side. My family loves it with a splash (or, well, a deluge) of hot sauce. And once for a potluck, I paired it with this easy homemade slaw recipe I swiped from Serious Eats—that tangy crunch is such a good contrast.
Pro Tips I’ve Learned the Messy Way
- Don’t rush the mixing; once I tried just bunging everything into the baking dish and stirring—ended up with weird pockets of dry soup. Won’t do that again.
- Melt the butter fully before tossing with crackers; half-melted just leads to chunky topping.
- Actually, don’t overbake. The crackers can go from golden to some sort of burnt ochre faster than you’d think. Trust me, set a timer. Or two.
FAQ (Questions People Actually Ask Me)
- Can I use canned chicken? Yep, I’ve done it when I’m in a real hurry—just drain it well. The flavors hold up, though it can be a tad soft texture-wise.
- Is this gluten-free? Sadly, nope! But if you snag gluten-free crackers and soup (they do exist now, thank goodness), you can patch together a decent gluten-free version. It’s not perfect, but close enough when you need a comfort fix.
- Do I have to use Ritz? I really like Ritz crackers’ buttery thing, but Club crackers are good too. I guess even bread crumbs would do in a pinch, but you’d miss that signature flavor.
- Can I prep it ahead? Sure! Just mix up the filling and keep the topping separate until you’re ready to bake, so it doesn’t get soggy. I’ve left it 24 hours in the fridge—came out tasty.
- Do you ever add anything spicy? Sometimes a little smoked paprika or a finely diced jalapeño sneaks in. But I’d say go easy at first—I’ve made it borderline atomic once, and oh boy, whooeee!
- Do you ever serve this for breakfast? Okay, funny story: Cold Ritz Cracker Chicken Casserole is arguably as good as cold pizza (but maybe I just have odd breakfast habits!).
Now, there’s probably a hundred other ways to dress this up, but honestly, I keep coming back to this because it’s easy, my family actually eats it, and there’s just something about that golden, buttery crunch. Oh, and if you ever find yourself out of crackers, that’s a sign to make grilled cheese instead—no shame, my friend!
Need more cozy casserole ideas? I love Allrecipes’ casserole list for inspiration—or just to make myself hungry. If you make this, let me know what twists you try and whether your family fights over the crispy bits, too!
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 can (10.5 oz/298g) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1 sleeve Ritz crackers (about 30 crackers), crushed
- 4 tablespoons unsalted butter, melted
- Salt and pepper to taste
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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2In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, shredded cheddar cheese, garlic powder, salt, and pepper until well combined.
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3Spread the chicken mixture evenly into the prepared baking dish.
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4In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
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5Sprinkle the buttered cracker crumbs evenly over the chicken mixture.
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6Bake uncovered for 30 minutes or until the top is golden brown and the casserole is bubbly. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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