Description
A creamy and comforting chicken casserole with a buttery Ritz cracker and cheddar cheese topping—perfect for busy evenings or cozy family dinners.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie or poached)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese, divided
- 1 sleeve Ritz crackers, crushed (about 30 crackers)
- 4 tbsp melted butter
Instructions
- 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 cheese.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- In a separate bowl, toss crushed crackers with melted butter until coated.
- Sprinkle the cracker mixture evenly over the casserole, then top with the remaining ½ cup cheese.
- Bake for 35–40 minutes until the casserole is bubbly and the topping is golden brown.
- Let it rest for 15–20 minutes before serving to allow it to set.
Notes
- Use gluten-free substitutes for a gluten-free version.
- Add pre-cooked vegetables like broccoli or mushrooms for extra nutrition.
- Can be assembled ahead and refrigerated up to 2 days before baking.
- Leftovers reheat best in the oven to maintain crisp topping.
- Can be frozen baked or unbaked for up to 3 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg
