A creamy, comforting chicken casserole topped with buttery Ritz cracker crumbs, this dish is everything I want when I’m craving something cozy, rich, and satisfying. It’s easy to put together and even easier to devour.
Why You’ll Love This Recipe
I love how simple this Ritz Chicken Casserole is to make—it’s perfect for weeknights but comforting enough to serve to guests. The creamy filling, made with sour cream and cream of chicken soup, wraps around tender shredded chicken, and the golden Ritz cracker topping adds a buttery crunch that makes every bite irresistible. Plus, it’s endlessly adaptable—I can add veggies, cheese, or use it as a clean-out-the-fridge dinner. It’s one of those dishes that feels like a warm hug.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked, shredded chicken (rotisserie or homemade)
10.5 oz (1 can) condensed cream of chicken soup
1 cup sour cream
½ cup sliced green onions (optional)
1 sleeve Ritz crackers, crushed
½ cup (1 stick) butter, melted
Directions
I preheat the oven to 350 °F (175 °C) and grease a 9×9‑inch (or equivalent) baking dish.
In a large bowl, I mix the shredded chicken, cream of chicken soup, sour cream, and green onions.
I spread the mixture evenly into the prepared baking dish.
Then I crush the Ritz crackers (right inside the sleeve works great) and stir them together with the melted butter in a bowl.
I sprinkle the buttery cracker crumbs evenly over the chicken mixture.
I bake it for 25–30 minutes, until the topping is golden and the edges are bubbly.
I let it rest for a few minutes before serving to make slicing easier.
Servings and timing
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: About 1/6 of the casserole
Calories per Serving: Approximately 500 kcal
Variations
I often like to switch things up depending on what I have in the fridge:
Add Veggies: I mix in cooked peas, chopped broccoli, or diced carrots for added texture and nutrition.
Make it Cheesy: Stirring in shredded cheddar or mozzarella gives it a gooey, melty vibe.
Lighten It Up: I use low-sodium soup and unsalted butter if I want to reduce the salt content a bit.
Herb It Up: A little dried thyme or garlic powder adds a flavor boost.
Go Spicy: I toss in a few red pepper flakes or chopped jalapeños for a kick.
storage/reheating
When I have leftovers, I keep them in an airtight container in the fridge for up to 3–4 days. To reheat, I use the oven at 325°F to warm it slowly—this keeps the cracker topping crisp. A microwave works too, but I find it softens the topping, so I only use that when I’m in a real hurry.
If I want to prep ahead, I assemble the casserole without the cracker topping and store it in the fridge. Just before baking, I add the topping so it stays crisp.
FAQs
How do I make this casserole ahead of time?
I assemble everything except the cracker topping and refrigerate it. When I’m ready to bake, I add the buttery crackers and pop it in the oven.
Can I freeze this casserole?
Yes, I can freeze the assembled (but unbaked) casserole without the topping. When I’m ready to cook it, I thaw it overnight in the fridge, add the topping, and bake as usual.
What’s the best chicken to use?
I prefer using rotisserie chicken because it’s quick and flavorful, but any cooked, shredded chicken works—boiled, roasted, or even leftover grilled chicken.
Can I use a different type of cracker?
Definitely. While I love the buttery flavor of Ritz, I’ve tried it with Town House crackers or buttery club crackers and it turns out great too.
How do I keep the topping crispy when reheating?
The best way is to reheat the casserole in the oven. I cover it with foil for the first 10–15 minutes, then uncover it for another 5–10 to crisp the top again.
Conclusion
This Creamy Ritz Chicken Casserole is one of those dependable recipes I keep in my back pocket. It’s quick, comforting, and customizable—perfect for feeding a hungry crowd or just treating myself to a cozy meal. With just a few pantry staples and minimal prep, it delivers big flavor and warm, nostalgic vibes every single time.
A creamy, comforting chicken casserole topped with buttery Ritz cracker crumbs
Ingredients
3 cups cooked, shredded chicken (rotisserie or homemade)
10.5 oz (1 can) condensed cream of chicken soup
1 cup sour cream
½ cup sliced green onions (optional)
1 sleeve Ritz crackers, crushed
½ cup (1 stick) butter, melted
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×9‑inch (or equivalent) baking dish.
In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, and green onions.
Transfer that mixture into the prepared baking dish, spreading it evenly.
Crush the Ritz crackers (you can crush them inside the sleeve) and place in a bowl. Pour the melted butter over the crushed crackers and stir to combine.
Sprinkle the buttery cracker crumbs evenly over the top of the chicken mixture.
Bake 25–30 minutes, or until the cracker topping is golden and the casserole is bubbly around the edges.
Let it rest a few minutes before serving.
Notes
You can add vegetables (peas, broccoli, carrots) into the filling for more texture and nutrition.
For a cheesier version, stir in shredded cheddar or mozzarella into the filling.
If you prefer lower sodium, use low‑sodium soup and unsalted butter.
This casserole can be assembled ahead and stored (without cracker topping) in the fridge; add topping just before baking.
Leftovers keep in the fridge for 3–4 days; reheat gently to preserve topping crispness.
