Chicken Casserole with Ritz Crackers is a creamy baked dinner made with tender chicken, peas, cheddar cheese, sour cream, and a savory sauce beneath a crisp, buttery cracker topping. The contrast between the soft, creamy filling and golden Ritz cracker crumbs gives this simple casserole plenty of texture.
Using already cooked chicken keeps preparation quick and eliminates the need for a separate stovetop step. The casserole bakes in a 9 x 13-inch dish and rests for 10 minutes afterward so the filling thickens slightly before serving.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Additional Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 9 x 13-inch casserole, 8 portions
- Difficulty: Easy
Why You'll Love This Recipe
- Cooked shredded chicken keeps the casserole convenient while providing enough structure for generous portions.
- Sour cream and condensed chicken soup create a thick sauce that coats the chicken without becoming watery.
- Frozen peas add color and mild sweetness without requiring separate cooking.
- Cheddar melts throughout the filling, adding savory flavor without interfering with the crisp cracker topping.
- Mixing crushed Ritz crackers with melted butter helps the topping bake into an evenly golden, crunchy layer.
Equipment Needed
- 9 x 13-inch (23 x 33 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Flexible spatula or wooden spoon
- Measuring cups and spoons
- Instant-read thermometer
Ingredients You'll Need
For the Chicken Casserole
- ■ 4 cups (560 g) cooked shredded or chopped chicken
- ■ 2 cans (10.5 ounces/298 g each) reduced-sodium condensed cream of chicken soup
- ■ 1 cup (240 g) full-fat sour cream
- ■ 1/2 cup (120 ml) whole milk
- ■ 1 teaspoon garlic powder
- ■ 1/2 teaspoon onion powder
- ■ 1/2 teaspoon ground black pepper
- ■ 1 1/2 cups (225 g) frozen peas, unthawed
- ■ 1 1/2 cups (170 g) shredded sharp cheddar cheese
For the Ritz Cracker Topping
- ■ 2 sleeves Ritz crackers, about 7 ounces (200 g), coarsely crushed
- ■ 6 tablespoons (85 g) unsalted butter, melted
For the Baking Dish
- ■ Nonstick cooking spray, for greasing
Optional Garnish
- ■ 2 tablespoons (8 g) chopped fresh parsley, optional
How to Make Chicken Casserole with Ritz Crackers
Preheat the Oven
Preheat the oven to 350°F (175°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray. This ensures that the casserole does not stick to the dish and makes for easier serving later.
Prepare the Creamy Sauce
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, whole milk, garlic powder, onion powder, and black pepper. Stir until smooth and evenly blended. This mixture will serve as the base of the casserole, providing creaminess and flavor.
Add the Chicken and Peas
Fold the cooked chicken and frozen peas into the sauce. Mix until everything is evenly coated. The filling should look thick and creamy rather than runny, which is essential for a well-structured casserole.
Add the Cheddar
Fold in the shredded cheddar cheese until distributed throughout the chicken mixture. The cheese will melt during baking, adding flavor and richness to the filling.
Fill the Baking Dish
Transfer the chicken mixture to the prepared baking dish. Spread it into an even layer, making sure the filling reaches the corners. This helps ensure that every bite has a good balance of filling and topping.
Prepare the Ritz Topping
Place the coarsely crushed Ritz crackers in a medium bowl. Pour the melted butter over the crumbs and toss until they are evenly coated. The mixture should resemble loose, buttery crumbs rather than a paste, which will help achieve a crispy topping.
Top the Casserole
Sprinkle the buttered cracker mixture evenly over the chicken filling. Do not press it down firmly, as a loose topping becomes crisper during baking. This step is crucial for achieving that desired crunchy texture.
Bake Uncovered
Bake on the center rack for 35 to 40 minutes. The filling should be bubbling around the edges and the cracker topping should be golden brown. This indicates that the casserole is fully cooked and ready to serve.
Check the Temperature
Insert an instant-read thermometer into the center of the casserole. Because the filling contains previously cooked chicken, the casserole should be reheated to at least 165°F (74°C). This ensures food safety and proper reheating.
Protect the Topping if Needed
If the crackers become deeply browned before the center reaches 165°F (74°C), cover the dish loosely with aluminum foil for the remaining baking time. This will prevent the topping from burning while the filling finishes cooking.
Rest the Casserole
Remove the casserole from the oven and let it stand uncovered for 10 minutes. The filling will thicken slightly and become easier to scoop, making serving much simpler.
Garnish and Serve
Sprinkle with chopped parsley, if using. Divide into 8 portions and serve warm. The garnish adds a touch of color and freshness to the dish.
Tips for Success
- Keep the crackers coarsely crushed rather than turning them into fine crumbs for a more noticeable crunchy texture.
- Add the crackers only immediately before baking so they do not absorb moisture from the filling.
- Bake the casserole uncovered for the crispest topping.
- Let it rest for the full 10 minutes before serving so the creamy filling has time to set slightly.
Storage, Freezing, and Make-Ahead Instructions
Cool leftover Chicken Casserole with Ritz Crackers promptly and transfer it to an airtight container within 2 hours of baking. Refrigerate for up to 4 days.
Reheat individual portions in the microwave until the center reaches 165°F (74°C). To restore more of the topping’s crunch, reheat portions in a 350°F (175°C) oven for about 15 minutes.
For freezing, assemble the casserole filling without the Ritz cracker topping. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the freshly prepared cracker-and-butter topping immediately before baking.
For make-ahead preparation, assemble the chicken filling in the baking dish up to 24 hours ahead. Cover and refrigerate. Keep the crushed crackers and melted butter separate, then combine and add them just before baking. A chilled casserole may require an additional 5 to 10 minutes in the oven.
FAQ
Can I make Chicken Casserole with Ritz Crackers ahead of time?
Yes. Assemble the creamy chicken filling up to 24 hours ahead and refrigerate it covered. Add the buttered Ritz cracker topping immediately before baking so it stays crisp.
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then shred or chop enough meat to measure 4 cups (560 g). Rotisserie chicken is especially convenient for this casserole.
Why did my Ritz cracker topping become soggy?
The topping may have been added too far in advance, or the casserole may have been covered while baking. Add the buttered cracker crumbs just before the dish goes into the oven and bake uncovered.
Can I leave out the peas?
Yes. Omit the peas without changing the remaining ingredients. You can also substitute 1 1/2 cups (225 g) frozen mixed vegetables or chopped cooked broccoli.
Can I use another cheese?
Yes. Monterey Jack, Colby Jack, or a mild cheddar can replace the sharp cheddar in the same quantity. Each will produce a slightly different flavor, but the casserole texture will remain similar.
Ingredients
Method
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray.
- Prepare the creamy sauce: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, whole milk, garlic powder, onion powder, and black pepper. Stir until smooth and evenly blended.
- Add the chicken and peas: Fold the cooked chicken and frozen peas into the sauce. Mix until everything is evenly coated. The filling should look thick and creamy rather than runny.
- Add the cheddar: Fold in the shredded cheddar cheese until distributed throughout the chicken mixture.
- Fill the baking dish: Transfer the chicken mixture to the prepared baking dish. Spread it into an even layer, making sure the filling reaches the corners.
- Prepare the Ritz topping: Place the coarsely crushed Ritz crackers in a medium bowl. Pour the melted butter over the crumbs and toss until they are evenly coated. The mixture should resemble loose, buttery crumbs rather than a paste.
- Top the casserole: Sprinkle the buttered cracker mixture evenly over the chicken filling. Do not press it down firmly, as a loose topping becomes crisper during baking.
- Bake uncovered: Bake on the center rack for 35 to 40 minutes. The filling should be bubbling around the edges and the cracker topping should be golden brown.
- Check the temperature: Insert an instant-read thermometer into the center of the casserole. Because the filling contains previously cooked chicken, the casserole should be reheated to at least 165°F (74°C).
- Protect the topping if needed: If the crackers become deeply browned before the center reaches 165°F (74°C), cover the dish loosely with aluminum foil for the remaining baking time.
- Rest the casserole: Remove the casserole from the oven and let it stand uncovered for 10 minutes. The filling will thicken slightly and become easier to scoop.
- Garnish and serve: Sprinkle with chopped parsley, if using. Divide into 8 portions and serve warm.
