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
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt (or to taste)
- ⅛ 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
Glenda Askins
It was delicious and easy to make, but I changed one thing.....I replaced the Cream of Chicken Soup with Cream of Chicken Soup with Herbs which had more flavor. I got great reviews from my husband.
Jennie
I am so glad you enjoyed it!
Elissa H
This was excellent! I only used 4 breasts & would have placed them in a smaller dish so casserole would have been deeper. It was only less than 1 inch deep in an 11x 16 pan.
Deborah
When I’m tired after running around doing errands this is one of my go to recipes because it is so quick and easy! I add a half a bag of frozen mixed vegetables in it so we get our meat and vegetable at the same time. Thank you for the wonderful quick meal my husband loves it as well!
Katherine C.
This was really good! And super easy to throw together 🙂 I used a 9x13 pan but it turned out really thin, so going to use a smaller pan next time. Still delicious though!
Lisa
Hey just an idea what if you double the recipe for the 9x13 pan?? Im going to make it this week..
Ashley
Made this with leftover Thanksgiving Turkey. Just as delish!
Sharon Martin
This was amazing💕
Deborah
Love this recipe & added bag of frozen mixed vegetables as well.
Easy & ready in 35 minutes!
Kathy Davis
I make this for my family we all like it
Corinne
Probably would be good with broccoli too.
Wendy
I was looking for a chicken casserole similar to the one my grandmother made when I was a child, so I tried this one. My family and I loved it!
Jennie
So glad you all loved it!
Laura
I am a little shy on sour cream. What can I use to substitute the rest?
Jennie
Greek Yogurt works well, or cream cheese would work.
Nini
Can shredded cheddar cheese be added to this recipe? If so, how much?
Chris
What size dish for casserole?
Jennie
I typically use a 9x13 size dish.
Sarah
Okay, so I cooked chicken in my air fryer from frozen and checked the temp, very important! Took maybe 25 min at 360. Shredded the meat and used your recipe! Thought I had egg noodles but didn’t 🥺 used this on top of rigatoni and it worked beautifully 🥰 thank you….made green beans with garlic salt and Parmesan cheese in the fryer to go with it! Thank you
Shauna
Not sure if I’ll get a response fast enough but just wondering how the best way to cook and season the chicken is to get it ready for recipe? My daughter wanted to try and make it tonight. Thanks!
Jennie
Sorry Shauna I am just now getting to your comment. If I cook it I just season with salt and pepper or I will sometimes use a rotisserie chicken.
Katia Reboca
I make this all the time but add broccoli and carrots it's so delicious
Suzi Burrier
I have made this for many years & my kids have won numerous food shows in 4H with it. We add a can of mushrooms & a package of egg noodles to it. We also add 1/4 c. sliced almonds.
Jennie
How exciting they won! This is my kids favorite recipe. Glad you all enjoy it so much.
Brooke
Easy as pie to make. I used a packet of dry ranch seasoning in mine and it turned out great!
Lori Bryant
I just came across this recipe, and oh my gosh! I made it tonight for my 12 year old daughter and my 16 year old son. Served it with oven roasted potatoes tossed in olive oil and Kinders The Blend seasoning. We picked up a little veggie tray to go along with it too. Wow! I cut the recipe in half, and now I am regretting it because it is gone. Definitely on rotation for the fall and winter months ahead.
Jennie
So glad you enjoyed the recipe!!
Mike
Living alone, I had a lot left over to freeze for later. I hope it taste as good as it did when I first made it when I thaw it out and reheat it. Thanks for the recipe.
Dar finnegan
Best casserole ever . Never have leftovers. Both my kids make this for their family. A+++++++++++
Jennie
Yah! So glad yo liked it!
Pam
So easy to make and so delicious to eat. I’ve made it twice and added peas the second time. Wonderful recipe!
Carol Carlson
I have so many casserole dishes. Which one is the right size for this recipe? Thanks!
Jennie
I usually use a 2-3 quart dish. Either 9″ x 9″ or 11″ x 7″
Beverly Yates Wallace
I also add frozen peas and carrots. Love it
Bonnie Gordon
Can you use a 9x13 pan for this? Also how many servings will this make?
Jennie
You can use that pan but it would be a little thin. If I was making it in that pan I would double it. I use a 2 quart casserole dish for this recipe.
Kathleen
Thank you Bonnie! I was wondering if it would be okay to add some veggies to the dish as I think it looks a bit bland, all that white. It needed something and the peas and carrots did the trick! I cooked it a bit longer but it came out great!
Holly Stevens
I would like to make this for a new Mommy for her freezer. What should I tell her to do when thawing and reheating?
Thaw night before & reheat at 350 for how long???
Jennie
If you thaw this recipe the cooking time would be the same. Since the chicken is already cooked you just need to cook it long enough to get warm throughout.
Ashley Walker
How do you suggest I change the temp and cook time if I pre-cooked my chicken the night before and its be in the refrigerator? Also if I am cooking two pans simultaneously.
Jennie
I would keep the temperature the same but leave it in longer. Just use a fork to poke it and make sure it's warm throughout before serving.
Pam
I added a cup of frozen (defrosted) peas as suggested by Kelly. Otherwise I followed the recipe exactly. My husband and I each took one bite and said “this is a keeper”! It’s excellent! Thank you for a delicious, easy recipe.
Jennie
Sp glad to hear that!
Celia
Would broccoli be good in this?
Jennie
I have not tried that yet but I think it could be good.
Karen Oliver
I picked up a roasted chicken at my grocery store, something I do on busy Friday nights after a hectic week. I then mixed the ingredients on top of the stove, leaving out the crackers and adding 3/4 cups of thawed peas, mixing thoroughly. I then turn it out in a prepared caserole dish.. I added 3/4cups cheddar cheese and top with the crushed crackers.. Bake at 350 until the cheese melts and bubbles.But without your recipie I would never have thought up this delious new twist on comfort food.. Thank You