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Creamy shredded chicken seasoned and baked under crushed crackers. This Ritz Cracker Chicken Casserole has become a family favorite and one recipe that we will be having again and again.
Casserole Recipe:
I love making casseroles. It’s so easy to mix everything together and pop in the oven. Plus they taste amazing. I know casseroles can get a bad rap but I can’t help it but love them. This Ritz Cracker Chicken Casserole is so simple to make. My husband even told me it was his favorite casserole I ever made! That’s saying a lot since I’ve made a lot of casserole days in my day. Here are a few more casseroles to give a try next.
How to make Ritz Cracker Chicken Casserole:
- Preheat your oven.
- Prepare a casserole dish with non-stick cooking spray and set it aside.
- Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings.
- Add to the bottom of your prepared casserole dish.
- Top your casserole with crushed crackers and melted butter.
- Bake for 20-30 minutes.
Cooking Tip:
This recipe calls for cooked and shredded chicken. When adding this recipe to your menu you can cut out some work by cooking the chicken ahead of time. I usually make enough for 2-3 meals and it saves me lots of when it comes to dinner. You can read more and check out the recipe here, Slow Cooker All-Purpose Chicken.
Here are more recipes to use any leftover cooked and shredded chicken with:
Chicken Alfredo Stuffed Shells: Stuffed shells are always a hit at my house and we love loaded them up with chicken Alfredo.
Cheesy Ranch Chicken Enchiladas: A new way to make enchiladas and a must-try!
Buffalo Chicken French Bread Pizza: I love buffalo chicken and this pizza is my all-time favorite.
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Ritz Cracker Chicken Casserole
Ingredients
- 4 cups cooked chicken , (fully cooked and shredded)
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, (or to taste)
- 1/8 teaspoon pepper, (or to taste)
- 1 sleeve Ritz crackers, (crushed)
- 6 tablespoons butter, (melted)
Instructions
- Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.
- Mix cooked and shredded chicken with cream of chicken soup, sour cream, and seasonings. Add to the bottom of your prepared casserole dish.
- Top your casserole with crushed crackers and melted butter. Bake for 20-30 minutes.
Video
Nutrition
Family loves it
Thanks Lori! I am so glad you all liked it!
I used to make this years ago and had to stop because of dairy intolerance. I wondered if there might be a decent substitute for the Cream of Chicken soup? I appreciate any insight! Thanks!!
I am not sure of a dairy free options. I wonder if they have dairy free cream of soup in stores, I know they have gluten free options now.
Awesome as always.
Thus is so yummy! Thank you for sharing!!
I didn’t have Ritz crackers so I used Saltine Crackers. I will serve it with black eyed peas & sliced tomatoes. We will see how my family likes it
Hope you enjoy it Kay!
Does it freeze well? Should I bake before freezing and just reheat?
One of my favorite dishes my mom used to make this all the time I just added more seasons and a little bit of Italian breadcrumbs with the crackers making it tonight for dinner
Looks and sounds delicious. I am definitely going to try it. Sounds “kid” friendly also!
This is one of my favorite dishes ! I crush a sleeve of Ritz Crackers in the chicken and blend that well. I crush another sleeve of them, put in zip lock bag, add a stick of butter and distribute over the top- rich but wonderful!!
I had part of a rotisserie chicken left over and thought this will suit us just fine. Had everything but knew I needed a bit more. I added a can of drained water chestnuts coarsely chopped to the chicken mixture and then some slivered almonds that I stirred into the top layer of the cracker crumbs. My husband was thrilled with this dish. I baked in a 9×9 as there are just the two of us. Served with green beans and fresh fruit. Delicious!
Sounds amazing! Glad you liked the recipe!
What size pan? 13×9?
I usually use a 2 quart casserole dish for this recipe.
I used 8×11. I thought 9×13 was too big.