Introduction

Hey there, friend! 👋 Ever have those nights where you just need something comforting, something that feels like a warm hug in a dish, but you also have about zero energy left? Yeah, me too. That’s where this absolute gem of a recipe comes in. This isn’t just any chicken casserole; it’s the Ritz Cracker Chicken Casserole. It’s the kind of recipe that brings back memories of easy weeknight dinners or potlucks where everyone scraped the dish clean. It’s ridiculously simple, incredibly quick to throw together, and guaranteed to become a regular in your dinner rotation. Seriously, get ready for your kitchen to smell like pure comfort food heaven!

Why You’ll Love This Recipe

Fast: We’re talking minimal prep and bake time. Perfect for busy weeknights!
Easy: If you can mix and bake, you can make this! No complicated steps here.
Giftable: This travels well and makes a wonderful meal to share with friends or neighbors who need a little cheer.
Crowd-Pleasing: Who can resist that creamy filling and buttery, crunchy topping? Kids and adults alike devour this!

Ingredients

Gather ’round, these are the simple stars of our show! Chances are, you might even have most of them on hand.

3 cups cooked and shredded Chicken: This is your head start! Rotisserie chicken is my secret weapon here for maximum ease, but any leftover cooked chicken works perfectly.
1 (10.5 ounce) can condensed Cream of chicken with herbs soup: The creamy binder that holds all the goodness together. The “with herbs” version adds a little extra flavor without you doing anything!
1/2 cup Green onion: Just the green parts! These add a lovely, mild oniony freshness without being overpowering.
2 sleeves Ritz crackers: Ah, the undisputed champion of the topping world! Their buttery flavor and incredible crunch are non-negotiable for this casserole.
1/2 cup (that’s 1 stick) salted Butter: Because butter makes everything better, especially when it’s coating those glorious Ritz crackers.
1 cup Sour cream: This adds a wonderful tang and extra creaminess to the filling. Trust me, it’s essential!

How to Make It

Okay, let’s get cooking! You’re just a few easy steps away from comfort food bliss.

First things first, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a little spray with cooking spray, just to be safe.
In a large bowl, combine your cooked and shredded chicken, the can of cream of chicken with herbs soup, the chopped green onion, and the sour cream. Stir everything together gently until it’s well combined and the chicken is coated in that creamy mixture.
Spoon this lovely chicken mixture evenly into your prepared baking dish. Spread it out a bit so it’s in a nice, even layer.
Now for the magical topping! Melt the half cup of salted butter. You can do this in a small saucepan on the stove or pop it in the microwave for about 30-60 seconds.
While the butter melts, crush those two sleeves of Ritz crackers. You can put them in a Ziploc bag and bash them with a rolling pin (stress reliever!) or just crush them roughly with your hands right over a bowl. You want crumbs, but don’t make them too fine – some bigger pieces are great for texture.
Pour the melted butter over the crushed Ritz crackers and stir it all together until the crumbs are nicely coated in butter.
Generously sprinkle this buttery cracker mixture evenly over the top of the chicken mixture in the baking dish. Make sure you get good coverage!
Pop the dish into your preheated oven. Bake for 20-25 minutes, or until the casserole is hot and bubbly around the edges and the Ritz cracker topping is golden brown and looks absolutely irresistible.
Carefully remove the casserole from the oven. Let it sit for 5-10 minutes before serving. This helps it set up just a little, so it’s easier to scoop.
Serve it up! This is fantastic on its own, or try it with a simple green salad or some steamed veggies. Enjoy that comforting goodness!

Substitutions & Additions

Want to tweak it or add your own spin? Go for it! This recipe is super flexible.

Soup Swap: Don’t have cream of chicken with herbs? Regular cream of chicken, cream of mushroom, or even cream of celery soup work in a pinch.
Cheese Please: Add about a cup of shredded cheddar cheese to the chicken mixture before baking for an extra layer of cheesy goodness.
Veggie Boost: Stir in a cup of frozen peas, corn, or finely diced cooked carrots along with the chicken mixture.
Herb It Up: If you don’t have the “with herbs” soup, add a teaspoon of dried parsley, chives, or a poultry seasoning blend to the chicken mixture.
Cracker Alternatives: While Ritz are iconic here, you could use other buttery crackers or even crushed butter-flavored pretzels for a different twist, but seriously, try it with Ritz first!

Tips for Success

A few little pointers to make sure your casserole turns out perfect every time.

Use Cooked Chicken: This recipe relies on already cooked chicken. Using raw chicken will change the bake time and texture dramatically.
Don’t Over-Crush the Crackers: Aim for varied crumbs – some fine, some a bit chunkier. This gives you the best texture on top.
Check for Bubbles: You know it’s ready when the creamy filling is visibly bubbling around the edges of the dish and the topping is golden brown.
Prep Ahead: You can assemble the chicken and cream mixture the day before, cover it, and keep it in the fridge. Add the cracker topping just before baking so it stays crisp. You might need to add a few minutes to the bake time if starting from cold.

How to Store It

Got leftovers? Lucky you! This casserole is pretty darn good the next day too.

Let the casserole cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer individual portions to airtight containers. Store it in the refrigerator for 3-4 days. Reheat individual servings in the microwave or pop the covered dish back into a 300°F (150°C) oven until heated through.

FAQs

Can I use canned chicken? Yes, absolutely! Just drain it well and flake it. It works great in this recipe.
Can I freeze this casserole? I don’t typically recommend freezing cooked casseroles with creamy sauces like this, as the texture can sometimes change when thawed. However, you can freeze the assembled chicken mixture (without the cracker topping) in a freezer-safe dish for up to 2-3 months. Thaw completely in the fridge, add the fresh cracker topping, and bake as directed (adding extra time if needed).
Does the chicken need to be warm when I start? No, using cold shredded chicken is perfectly fine! It will heat through as the casserole bakes.
Can I use unsalted butter? Yes, but I’d recommend adding a tiny pinch of salt (maybe 1/4 teaspoon) to the cracker topping mixture to enhance the flavor.

Easy & Cozy Ritz Cracker Chicken Casserole

This Ritz Cracker Chicken Casserole is a simple, quick, and comforting dish perfect for busy weeknights or sharing. It features a creamy chicken filling topped with buttery, crunchy Ritz crackers.

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Cook Time 25

Equipment

9x13 inch baking dish
Large bowl
small saucepan or microwave for melting butter
cooking spray

Ingredients

Hauptzutaten

3 cups cooked and shredded Chicken Rotisserie chicken or leftover cooked chicken works well
1 can condensed Cream of chicken with herbs soup 10.5 ounce
0.5 cup Green onion just the green parts, chopped
2 sleeves Ritz crackers crushed
0.5 cup salted Butter 1 stick, melted
1 cup Sour cream

Instructions

Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.
In a large bowl, combine the cooked chicken, condensed soup, chopped green onion, and sour cream. Stir gently until well combined.
Spoon the chicken mixture evenly into the prepared baking dish.
Melt the salted butter.
Crush the Ritz crackers into crumbs (some bigger pieces are good for texture).
Pour the melted butter over the crushed Ritz crackers and stir until coated.
Generously sprinkle the buttery cracker mixture evenly over the top of the chicken mixture in the baking dish.
Bake for 20-25 minutes, or until hot and bubbly around the edges and the cracker topping is golden brown.
Carefully remove from the oven and let sit for 5-10 minutes before serving.
Serve and enjoy!

Notes

Use cooked chicken for this recipe. Don't over-crush the crackers; varied crumb sizes give the best texture. The casserole is ready when the filling is bubbly around the edges and the topping is golden brown. You can assemble the chicken mixture the day before, cover, and refrigerate; add the cracker topping just before baking. Store leftovers covered in the refrigerator for 3-4 days; reheat in the microwave or a 300°F oven. You can freeze the assembled chicken mixture (without the topping) for up to 2-3 months; thaw completely before adding fresh topping and baking.