A timeless, creamy, and satisfying dish that blends tender chicken, rich sauce, and a crisp cracker-cheese topping—it’s my go-to comfort food for busy evenings or family dinners. Chicken Casserole

Why You’ll Love This Recipe

I love how this casserole is effortless yet comforting. The creamy filling, studded with shredded chicken, is balanced perfectly by a crunchy, buttery cracker and cheese topping. It’s convenient—most ingredients are pantry staples—and comes together in under an hour. Plus, it’s endlessly customizable to suit different tastes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked, shredded chicken (rotisserie or poached)
1 can condensed cream of chicken soup
sour cream
onion powder, garlic powder, salt, pepper
shredded cheddar cheese
Ritz crackers, crushed
melted butter

directions

Preheat oven to 375°F (190°C) and grease a 13×9‑inch casserole dish.
In a large bowl, mix chicken, cream of chicken soup, sour cream, onion and garlic powder, salt, pepper, and 1½ cups of cheddar.
Transfer mixture to the dish.
In a separate bowl, toss crushed crackers with melted butter.
Sprinkle cracker mixture over casserole, then top with the remaining ½ cup cheese.
Bake 35–40 minutes until bubbly and golden.
Let it rest 15–20 minutes before serving so it sets nicely.

Servings and timing

Serves: About 6
Prep time: ~10 minutes
Cook time: ~35–40 minutes
Resting time: ~15 minutes

Variations

Add vegetables like broccoli, mushrooms, or peas—steam or sauté first to avoid sogginess.
Swap cream of chicken with mushroom or celery for a different flavor.
Use breadcrumbs, potato chips, or Doritos in place of Ritz for crunch.
Stir in cooked rice or pasta to make it more filling.

storage/reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm in the oven (350°F/175°C) to keep the topping crisp, or microwave for a quicker option (topping will soften).
Freezer: Freeze baked (or unbaked) in a foil pan for up to 3 months. Reheat from frozen at 350°F until hot throughout, about 45–60 minutes.

FAQs

How can I make this gluten-free?

I substitute gluten-free cream soup and use gluten-free crackers, or corn-chip crumbs instead of Ritz, and it turns out great.

Can I prepare it ahead of time?

Absolutely—I assemble it, cover, and refrigerate up to 2 days ahead. When I bake it later, I often add a few extra minutes to reach that bubbly, golden topping.

What if I want to add vegetables?

I like to stir in steamed or sautéed broccoli, peas, or mushrooms before baking. It adds flavor and nutrition without watering down the casserole.

Can I use leftover turkey instead of chicken?

Yes! I’ve often used leftover turkey—it works perfectly and gives a subtle seasonal twist, especially around holidays.

How do I prevent the topping from getting soggy?

I make sure the cracker-and-butter topping is well-mixed and evenly spread. Letting the casserole rest after baking helps the filling firm up, preserving that satisfying crunch.

Conclusion

This creamy, cheesy chicken casserole has become a staple comfort dish for me—simple to prepare, full of flavor, and perfect for busy evenings or relaxed weekend meals. It’s endlessly adaptable and delivers that nostalgic warmth I always crave. Let me know how you customize it to fit your taste!