Description
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.
Nutrition
- Serving Size: ≈ 1 slice / 1 of 6
- Calories: ≈ 500 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 725 mg
- Fat: ≈ 39 g
- Saturated Fat: ≈ 15 g
- Unsaturated Fat: ≈ 20 g
- Trans Fat: ≈ 1 g
- Carbohydrates: ≈ 16 g
- Fiber: ≈ 1 g
- Protein: ≈ 20 g
- Cholesterol: ≈ 100 mg
